Baked Jalapeño Popper Rangoons With Sour Cream Salsa Dip

These baked jalapeño popper rangoon’s are the perfect snack, or appetizer. They are warm and creamy on the inside, with a nice crunch on the outside. The hint of jalapeño gives them a nice spice and tang. They are incredibly easy to make also. Not to mention a lot healthier than the deep fried rangoon’s!

I’m always seeing these recipes on Pinterest for baked rangoons and have been skeptical of trying them, just because I didn’t think you could get a won ton to be as crispy as it would be fried in oil than baked with no oil. But if you think about it, a fried rangoon is crispy on the outer sides and soft on the inner sides, and so aren’t these!

This is my own tried and true recipe, and can I just say how happy I am that I finally tested out a recipe for baked rangoons?! I’m telling you, once you try these and see how easy they are, and tasty…you will be hooked.

You will want to make these for parties, an after school snack, a snack for yourself (if your feeling greedy) or if you are craving rangoons but don’t want the downside of all the fat and calories the fried ones have to offer.

You will need 7 ingredients for these rangoons. And I would say that the most tedious part of this recipe is filling the won tons and closing them. It’s not hard, it’s just time-consuming if anything…but oh so worth it in the end!

For jalapeños, I always get jarred and tamed. The tamed ones aren’t as spicy and hot as the regular. If you are one that likes the spice and heat, then you can also use regular jarred jalapeños, or even fresh jalapeños.

You want to make sure that when it comes to dicing your jalapeños, you dice them very fine. If you have a food chopper, I would recommend using it for chopping them.

You want to put every ingredient for filling in a large bowl to mix together.

Everything will come together nicely, and it should look nice a creamy. When its time to scoop the cream cheese mixture onto the won ton, you’re gonna want to use a teaspoon to measure the amount that goes into each won ton. You don’t want to over fill it or it’ll be harder to close the won tons.

You can either line a baking sheet with parchment paper, or spray non stick spray down. Place out the won ton wrappers and get them ready for filling.

Water is what helps shut the won tons and keep them shut during the baking process. So make sure to have a glass of water ready next to your filling station.

Now, its good to make things look nice and neat for presentation purposes, but sometimes you can’t help but be a little messy. Its ok if some of the filling oozes out of the sides when you are sealing the won tons together. As long as you are using a measurement of 1 teaspoon when filling them, it’s all good!

When you are closing the won tons, you want to take your finger, dip it in some warm water and rub the left side and bottom of the won ton, just like an L shape, and fold the non wet side over to the wet side and press down.

As you can see in the above photo, I was even a little messy with some. But that did not affect the taste in any way!

Spray the tops of your rangoons with a non stick cooking spray, just to help them crisp up more and brown a little bit.

Bake in a preheated oven for about 15 minutes. Make sure to flip over half way through the cooking time.

My batch made about 23-25 rangoons. If you want to make more, just double up on the recipe!

I made a dip for these rangoons and it was a delicious combination! Sour cream and salsa, that’s it!

Enjoy my friends!