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Jalapeño poppers in egg roll form are a genius twist on a favorite

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

Turn cheesy jalapeño poppers into crispy egg rolls for an unforgettable appetizer

Everyone loves cheesy jalapeño poppers, but stuff them inside an egg roll, and they're even better.

Here's the problem with making these egg rolls: They are so good that they go really fast. But no worries — just make extra. These yummies make a great appetizer or even a side dish and will likely be the first thing guests will grab when they see them.

Turn cheesy jalapeño poppers into crispy egg rolls for an unforgettable appetizer

These egg rolls are so good they don't even need a sauce. The cheese and jalapeño on the inside is more than enough flavor to go around.

Turn cheesy jalapeño poppers into crispy egg rolls for an unforgettable appetizer

They're easy to make too and don't require a lot of ingredients.

Turn cheesy jalapeño poppers into crispy egg rolls for an unforgettable appetizer

Cheesy jalapeño popper egg roll recipe

These crispy egg rolls are a fun twist on jalapeño cheese poppers, and they're great as an appetizer or a side dish.

Serves 5

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes

Ingredients:

  • 5 large jalapeños, seeded, stems removed, cut in half lengthwise
  • 6 ounces cream cheese, softened
  • 1/3 cup queso fresco crumbled cheese
  • 1/4 teaspoon garlic powder
  • 2 dashes salt
  • 10 egg roll skins
  • 1/2 cup canola oil (amount may vary depending on size of pan)

Directions:

  1. Heat the oven to 350 degrees F.
  2. To a small bowl, add the cream cheese, queso fresco, garlic powder and salt. Mix together.
  3. Stuff the cream cheese mixture into the jalapeños. Lay the jalapeños cheese side up on a cookie sheet, and bake until the cheese starts to melt (about 10 to 15 minutes). Remove the jalapeños from the oven.
  4. Lay a jalapeño cheese side up toward the top side of the egg roll skin.
  5. Fold the left and the right sides of the skin toward the center and over the jalapeño.
  6. Then roll into an egg roll. Repeat for the remaining egg rolls.
  7. Heat a medium-size skillet on medium heat, and add the canola oil.
  8. Let the oil heat up just a bit, and then carefully add the egg rolls fold sides down to the pan. Depending on the size of the pan, they might need to be cooked in batches.
  9. When the bottom side of the egg roll turns a golden color, turn it over to another side.
  10. Once all sides are a golden color, transfer the egg rolls to a plate lined with a paper towel to drain off any excess oil.
  11. Serve while warm.

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