Preheat oven to 425 degrees. Line a baking pan with foil, sprayed with cooking spray, or parchment paper/silicone mat.
Combine the cream cheese, cheddar cheese, and jalapeno together in a small bowl. Mix well. Fold in cooked bacon if using. In a separate small bowl, whisk the egg white until frothy, (this will be the 'glue' that holds the wonton wrappers together).
Begin filling the wonton wrappers by placing a little less than a tablespoon of filling in the center of each wrapper. (You could use a little more or less, just try not to over-fill them, or the filling will ooze out the sides when you are baking them). To seal them shut, place your finger in the egg whites, then trace two of the corners with the egg whites. Fold the wrapper in half to meet the two dry corners with the two wet corners. Press to seal the two sides together.
When wonton wrappers are filled, give them a light spray with non-stick cooking spray and sprinkle a little cheddar cheese over the top of each one if desired. Lay the filled pockets out on prepared baking sheet. Bake in preheated oven for 10-15 minutes, or until the tops are lightly golden brown. Enjoy!
|4 oz||Greek cream cheese or low fat cream cheese, softened|
|1/2 cup||Cheddar cheese, shredded|
|1||Medium jalapeño, finely diced |
|1/4 tsp||Garlic powder|
|1 slice||Center cut bacon, cooked and crumbled (optional)|
|1||Large egg white, beaten|
 Or 2 tbs canned diced jalapeño, drained or 2 tbs diced green chilies, drained for a more mild option.
|Servings (1 per serving)||16|
|Calories per Serving||38|
|Saturated Fat||0 g|
|WWP+: (per serving)||1|
|SmartPoints™: (per serving)||1|
|Freestyle Points: (per serving)||1|