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Baked Jalapeño Popper Rangoons With Sour Cream Salsa Dip

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Servings 25 Rangoons

Ingredients
  

  • 1 12 oz Package Won Ton Wraps I used Nasoya brand
  • 1 Cup Jalapeño Peppers, finely chopped I used a food chopper to chop the jalapeños
  • 8 oz. Cream Cheese, softened
  • 1 Cup Sour Cream, divided in half
  • 1/4 Cup Salsa
  • 1 TBSP Chopped Dry Onion
  • Cooking Spray

Instructions
 

  • Preheat oven to 400 degrees.
  • Line baking sheet with parchment paper or non stick spray.
  • Add cream cheese, chopped jalapeños, dried onions, and sour cream to large bowl. Mix ingredients together until everything is well combined.
  • lay out your won ton wrappers on lined baking sheet. Drop a teaspoon size amount of cream cheese mixture into middle of won ton.
  • Dip finger into warm water, rub the left side of won ton and down on the bottom, like an L shape. Fold over the non wet side to the wet side, and press down to seal. Its ok if some of the filling happens to ooze out. Just make sure that the sides are attached for the most part.
  • Spray the top of rangoons with cooking spray. Bake in preheated oven for 15 minutes, flipping them over half way.
  • For the sauce, combine 1/2 cup of sour cream, and salsa. Mix well. Serve with rangoons to dip. Enjoy!