Crispy Baked Cream Cheese Jalapeno Wontons

Crispy Baked Cream Cheese Jalapeno Wontons 1 jalapeno, chopped 4-ounces light cream cheese 10 wonton wrappers 1 egg 1 tablespoon water Preheat oven to 400. Use a fork to mix together the jalapeno and cream cheese.Dip your finger in water, and trace the edges of the wonton wrapper (this will help it stick together, just like with pot stickers).Put a half tablespoon of filling in the middle, spreading it out just a bit so it’s not one big mound, because that will make folding tricky.After all your wrappers have a dollop of the enticing cream cheese filling, you have some decisions to make regarding folding. These are the two I liked the best: Triangle: The old standard. Simply fold the wonton once, corner-to-corner, pressing out any air bubbles as you go . Flower Bud: My favorite. After creating a triangle, fold the long side of the triangle over towards the point……and then bring together the two ends above the middle of the wonton, using wet fingers to press and once your wontons are folded, whisk together one egg and one tablespoon of water in a small cup. Lightly coat the wontons using a pastry brush (or a dipped paper towel, but be GENTLE). This will help give the little guys a golden, crunchy tan. Place on a greased/parchment-covered baking sheet, and bake for 10-12 minutes.