These little pockets of zippy goodness are so easy to make and always a huge hit. They can be made, baked, cooled and refrigerated over night, then warmed up the next day, or served hot and fresh out of the oven.
1 package wonton wraps
1 package cream cheese
1 jar sliced jalapenos
1 saucer of water
Preheat oven to 425°F. Place a piece of wax paper, or parchment paper on the counter. Lay out wonton wraps. Put 1 teaspoon of cream cheese in center of each wrap, then place a slice of jalapeno on top of cream cheese. If jalapeno slice is too big, cut in half. Using your finger, dip into the water, and go around edges of 1 wonton wrap. Fold into a triangle by joining diagonal corners, then fold in the other two corners to make a little pocket. Place it on a greased baking sheet. Follow the same procedure for all wraps. Spray the pockets with Olive Oil spray. Bake for 12-14 minutes, should be browned and crisp.
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