Name: Crispy Jalapeño Popper Bites with Guacamole
Prep time: 25 min
Cook time: 16 min
Yield: 16-20 popper cups
Cuisine: Appetiser
Ingredients: ¼ cup The Good Oil extra virgin sunflower oil; 275g wonton wrappers; 350g cream cheese; 100g grated mozzarella; 100g tasty cheese; 60g jalapeno peppers, roughly chopped; 3 spring onions, sliced; A handful of chives, chopped; 2 limes; 2 avocados; 100g cherry tomatoes, chopped; A green chilli, thinly sliced; A handful of coriander, roughly chopped

Difficulty

Easy

Serves

5-10 (makes 16-20)

Cooking time

41 Mins

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How To Make Crispy Jalapeno Popper Bites with Guacamole

Jalapeño popper bites are the ideal finger food, and because they’re baked rather than fried, and aren’t greasy. You can make the filling ahead of time, as well as baking the cups – then all you have to do when you’re ready to eat them is fill the cups and bake them until the filling is hot and melted. Add as much or as little chilli to suit your tastes.

Ingredients

¼ cup The Good Oil extra virgin sunflower oil
275g wonton wrappers
350g cream cheese
100g grated mozzarella
100g tasty cheese
60g jalapeno peppers, roughly chopped
3 spring onions, sliced
A handful of chives, chopped
2 limes
2 avocados
100g cherry tomatoes, chopped
A green chilli, thinly sliced
A handful of coriander, roughly chopped

Method

Heat oven to 180c. Take two wonton wrappers at a time, and brush one side of each sheet with sunflower oil. Place one sheet on top of the other at an angle (in a star shape), then gently press the wrappers into a muffin tin to form a cup. Repeat until the tin is full. Bake the shells for 6 minutes, or until just starting to brown around the edges, then remove from the oven.
Prepare the filling by adding the cream cheese, mozzarella, tasty cheese, jalapeños, spring onions, dill and the juice of one lime. Season with salt and pepper, then blitz the filling until well combined.
Make the guacamole by roughly mashing the avocado in a bowl. Add the tomato, coriander and juice of a lime, and season well with salt and pepper. Mix through and set aside.
Add a spoonful of the cheese mix to each cup, filling about ⅔ of the way. Top each cup with a slice of chilli, then bake for 10 minutes or until the filling is hot and the cheese has melted.
Remove the cups from the tin and serve with the guacamole alongside.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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