corners sticking up. Try to keep the bottom flat so the filling sits evenly. It’s okay if the wrappers overlap and wrinkle a bit—that’s what makes the edges extra crispy.
In a medium bowl, stir together the softened cream cheese and salsa until smooth and well combined. It will look a little loose but should still be spoonable. Fold in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
Spoon the cream cheese mixture into each wonton cup, filling them about three-quarters full. Don’t overfill or the mixture can bubble over and soften the edges instead of letting them crisp up.
Sprinkle a pinch of the remaining shredded cheddar cheese over the top of each filled wonton cup. This extra cheese helps create that irresistible golden top that everyone reaches for first.
Bake the wonton cups in the preheated oven for 12–15 minutes, or
