Preheat your oven to 375 F.
Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
Bring a large pot of lightly salted water to a boil.
Add the broccoli and boil for 1 1/2 minutes.
Drain the broccoli and place into the ice bath to stop the cooking.
Chop the cooked broccoli and transfer to a bowl.
Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
Spray a muffin pan with non-stick spray.
Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
Divide the broccoli mixture between the cups.
Bake for 25 minutes or until golden brown.