Clean bottle caps thoroughly with warm soapy water, rinse and dry. If using metal caps with sharp edges, file or sand edges smooth. Optionally line each cap with a small round of corn tortilla or a wonton wrapper trimmed to fit (press into cap to create a shallow cup).

Heat oil

Pour neutral oil into a small skillet or saucepan to about 1/2 inch depth. Heat over medium until it registers 325°F (use a thermometer) or a small piece of tortilla sizzles gently when added. If frying in a skillet, maintain medium-low heat to avoid burning caps or liners.

Fry liners (optional): If using wonton wrappers or tortillas as liners, briefly fry each lined cap 10–15 seconds to crisp the liner and set shape. Remove and drain on paper towel. Sprinkle 1/4 tsp kosher salt over all caps while warm.

Savory Filling

Cook beef filling

In a small skillet over medium heat, add 1 tsp neutral oil and sauté the diced onion 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and break up with a spoon; cook 4–6 minutes until browned and no pink remains. Stir in smoked paprika, Worcestershire sauce, 1/2 tsp salt and black pepper. Taste and adjust seasoning. Drain any excess fat and set aside to cool slightly.

Pre-portion filling: Spoon about 1 heaping teaspoon (roughly 1/2 tablespoon) of the cooked beef mixture into each prepared bottle cap, pressing lightly so it forms a compact mound that sits slightly below the rim.

Cheese & Toppings

Add cheese and melt

Top each beef-filled cap with about 1 tablespoon (scant) shredded cheddar. Place the filled caps on a baking sheet and broil on high for 1–2 minutes, watching carefully, until cheese is melted and bubbly. Alternatively, use a kitchen torch to melt the cheese.

Finish with toppings: Immediately after melting, top caps with a few slices of pickled jalapeño, a small dollop (about 1/4 teaspoon) of sour cream, a drizzle (about 1/2 teaspoon) of BBQ or hot sauce, and sprinkle with chopped green onions and cilantro.

Assembly & Serve

Plate and serve: Arrange loaded bottle caps on a serving platter. Serve warm as a finger food. Provide extra napkins—these are best eaten immediately.

Make-ahead note: Prepare beef filling up to 2 days ahead and refrigerate. Reheat filling gently before assembling. Do not store assembled caps for more than a few hours as liners can soften and cheese loses texture.