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Preheat oven to 350° F.
Brush mini-muffin pan cups with half of the vegetable oil. Press wonton wraps into mini-muffin pan cups. Brush with remaining vegetable oil. (See Note 3)
Bake in preheated oven for 6 to 8 minutes, or until golden brown. Remove from oven to cool.
Add cream cheese and sour cream to a medium bowl. Beat on high with electric mixer until smooth, about 1 minute.
Reserve 2 tablespoons each of Cheddar cheese and crumbled bacon. Reserve 1 tablespoon of chopped jalapeño peppers.
Add remaining Cheddar cheese, bacon, and jalapeño peppers to cream cheese/sour cream mixture. Beat on low until well combined, about 1 minute.
Spoon 2 teaspoons of Jalapeño Popper Filling into each of the wonton cups. (See Note 5)
Sprinkle reserved Cheddar cheese, crumbled bacon, and chopped jalapeño peppers on top.
Bake in preheated 350° F oven for 6 to 8 minutes, or until cheese is melted and filling is hot.
Cool for 10 minutes before serving. (See Note 6)
Yield: 24 Wonton Jalapeño Popper Bites.