Step 1

Cook the chopped bacon in a large skillet over medium heat, stirring occasionally, until golden brown. Use a slotted spoon to transfer bacon to a double layer of paper towels. Drain and cool.

Step 2

Pour out all but 1 tablespoon bacon drippings from the pan. Return the skillet to the stove, add the chopped jalapeños and cook over medium heat just until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat and reserve.

Step 3

In a mixing bowl, combine the softened cream cheese and sour cream until well blended. Add the reserved bacon and jalapeño-garlic mixture and stir until combined. Add 1 cup of the cheese and stir until well blended. Reserve mixture.

Step 4

Heat the oven to 350 degrees F and spray a mini muffin tin with nonstick cooking spray.

Step 5

Use a shot glass or your fingers to press the wonton wrappers into each cup of the mini muffin tin to form cups. Brush the edges lightly with melted butter.

Step 6

Bake until edges are just starting to brown, 5 to 6 minutes. Remove from stove and cool for 5 minutes.

Step 7

Using a small spoon, gently fill each of the wonton cups to the top with the cream cheese mixture. Sprinkle with the remaining cheddar cheese.

Step 8

Bake until the cheese melts and appetizers are hot, about 8 to 10 minutes. Watch closely so wontons don't over-brown. Remove from oven and cool for 5 minutes.

Step 9

Transfer to a serving platter and serve. If you like, you can accompany them with a dipping sauce such as sweet chili sauce. Makes about 24 wontons.