Gosh, I do love jalapeno poppers, don’t you? I love the actual surprise, not only with the piping hot cheese but the uncertainty if the jalapeno is going to be on the mild side, or the hot side. I prefer the hot side. With that […]
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Do you ever get that craving for something but don’t have the urge to make them, or heck even purchase any store bought brands? I recently had that craving, and it was for jalapeño poppers. I have never found a frozen, store bought jalapeño popper that I even came close to liking, and that is why I have made my own in the past. But I will admit, they take a bit of time to make and that’s when I decided to take a different approach and come up with a new idea around the whole thought of jalapeño poppers. I decided to take all that I loved in that appetizer, and turn it into an egg roll style. Man were these ever awesome.
Let’s get started.
- 4 large jalapeno peppers, stems and seeds removed
- Egg Roll wrappers
- 8 oz cream cheese
- 1/2 tsp salt
- 1/2 tbsp canola oil
- 3 cups Canola oil
- 1 egg, beaten
Start by preheating your oven to 400 degrees.
Take each jalapeno pepper, and slice it in half, lengthwise. Remove the seeds and ribs, and place it on a baking sheet. Repeat with the remaining jalapeno peppers.
Drizzle a bit of canola oil over the peppers, and season with a bit of salt. Place in the oven, and roast the peppers for about 10 minutes. You will want a bit of texture to the peppers.
Remove from the oven, and let them cool. During this time, heat a pot on the stove over medium heat. Add in the remaining canola oil and bring it to 350 degrees.
Fill each jalapeno with a generous amount of cream cheese.
Take an egg roll wrapper, and lay on a plate with the points facing you, and away from you as pictured above. Add the stuffed jalapeno to the center, then fold over the bottom, gently pulling in towards you to tighten the fold.
Roll about a 1/2 inch, then fold over each side. Brush the exposed, top part of the egg roll wrapper with the beaten egg, and continue to fold to seal the egg roll. Repeat.
Once your oil is heated and the egg rolls are rolled, carefully drop about 3-4 into the pot, or as many that can comfortably fit, and cook for about 5 minutes or until they are golden brown. Remove with some tongs and place onto a paper lined sheet to let any excess oil drain. Repeat.
When you are ready to serve, just dig in and take a bite. It’s everything you love about a jalapeno popper, but in my opinion a heck of a lot better. I think the egg roll wrapper is actually a much better vehicle instead of the cornmeal exterior.
If you are looking for a great appetizer, or some great game day grub, give these shot. Hope you enjoy!
Peppers are in abundance right now, and you will typically see people’s backyards full of them. Jalapeno and serrano peppers are probably my favorite peppers and I use them in a lot of my dishes. I actually used some serrano chilies on top of my pizza last night, that is how much I like them.
I had jalapenos on my mind yesterday, and at first I wanted to make some jalapeno poppers, but I did not have any cream cheese on hand. It was a beautiful afternoon, so I thought that I would do something on the grill. This is when the idea of a stuffed, and grilled jalapeno came to mind. As I searched my refrigerator, I came up with ground turkey, cheese, and my favorite bacon. A stuffed jalapeno pepper with turkey and cheese, wrapped in bacon, and grilled. The sound of it alone sounded like a fantastic appetizer! Let’s get started on this crowd pleaser.
- 6 whole jalapeno peppers, sliced in half lengthwise, seeded and stemmed
- 1 1/2 cups of ground turkey
- 1 1/2 cups of shredded monterrey jack cheese
- 12 slices of your favorite bacon
Begin by adding a tablespoon or so of turkey into each halved jalapeno pepper. Top with a generous amount of cheese, then wrap the jalapeno in a slice of bacon. The goal is to cover as much of the jalapeno as possible, then secure them with two toothpicks. Repeat this process with the remaining ingredients.
Preheat your grill on a medium heat, allowing one side of the grill to be set to a much lower heat. Why, you ask? Because of the fat on the bacon, it will drip down onto your coals, or gas grill, and it can quickly ignite into much larger fire, of which is not desired. Keep a close eye on the grill, and carefully rotate the peppers, until the bacon is cooked, roughly 12 minutes or so. Please note that the bacon does not have to be fully crisp as you would cook it in a pan or in the oven, but just gently crisped.
Plate and serve, keeping in mind to remove the toothpicks.
Trust me when you cut into these, you get a perfect balance and texture from the smokey bacon, perfectly cooked and moist turkey and melted cheese, and just the right mild heat from the pepper. The combination of flavors will get any party started. Enjoy.