You.will.love.these.

They are the epitome of great fusion. Jalapeno poppers transformed into baked wontons paired with two fabulous dips.

However, I’m really struggling with how to write this recipe.

See, I want this to be easy for you but the fact that I used leftovers makes it a bit difficult. I had about a dozen bacon wrapped jalapeno poppers leftover from a dinner party a few days ago, and I just couldn’t throw them away. I have a hard time wasting food – I mean, damn, it’s so expensive.

And, for God’s sake, it’s food.

I want to just tell you to throw a dozen leftover poppers in the oven, process the shit out of them, stuff them in wonton wrappers and bake them (and make the dipping sauces, of course), but I have to consider a couple of things. (Please don’t judge my horrible looking nails. They need attention; I know. I’ll get to them eventually.)

First – would it be easier to make them if the poppers were deconstructed instead of being “poppers”?

Second – do you have a dozen leftover jalapeno poppers? I have no idea of knowing. It’s probably a no.

So, I’m just gonna tell you what I did and give you the ingredients and instructions to make these happen – and it’s quite easy even without having poppers at your disposal.

With my 12 leftover poppers, I reheated them in the oven at 450, let them cool and put them through my food processor and filled wonton skins – kinda like dumplings – and baked them. THEN I made two different dipping sauces. The first one is a mango sauce with rice wine vinegar, and the second is an avocado ranch sauce.

I still can’t decide which one I love the most.

Here’s your printable ==>