A jalapeño popper like you've never seen before.
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- Yields:
- 12
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 6 oz.
cream cheese, softened
- 1/2 c.
shredded mozzarella
- 1/2 c.
shredded cheddar
- 4
slices bacon, cooked and crumbled
- 1 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
- 12
jalapeños, ends and seeds removed
- 12
egg roll wrappers
Vegetable oil, for frying
Ranch dressing, for serving
Directions
- Step 1In a medium bowl combine cream cheese, mozzarella, cheddar, bacon, and garlic powder. Season with salt and pepper and stir until fully combined.
- Step 2Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
- Step 3In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel–lined plate to cool slightly.
- Step 4Serve with ranch dressing on the side, for dipping.
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