Jalapeno Popper Wontons

Jalapeño poppers already had a pretty good life, but apparently somebody looked at cream cheese, cheddar, jalapeños, and bacon and thought, “This needs corners.” Wrapping that filling in wonton skins turns the whole thing into a crisp little triangle with a molten center, which is exactly the sort of unnecessary improvement snack food deserves. Keep the filling to about a teaspoon per wrapper. More feels generous right up until the wonton opens in 350°F oil and donates its cheese directly to the skillet. Wet the edges, press them firmly into a triangle, and fry in batches for only one to two minutes per side. You are looking for deep golden wrappers with enough blistered crunch to make a sound when you bite through them, while the cream cheese and cheddar inside stay soft and rich. Serve them hot. Not “sat on the counter while everybody finished a story” hot—actually hot, when the wrappers still snap and the bacon, jalapeño, and cheese are doing what they were hired to do. They are salty, creamy, spicy, smoky, and compact enough to disappear at a party with the speed of cash left on a gas-station counter.