One of my top five (5) foods are jalapeño poppers. I regularly buy the Jalapeño Poppers in the frozen food aisle because although I've made them from scratch many, many times over the past 12 years, I absolutely hate to do so. I hate doing egg washes, dipping, or breading any foods. I hate using forks or tongs and I really hate getting my fingers 'breaded' with the egg and crumbs.
A couple months ago I saw this recipe and thought; "Ahhh, that might work better!" I regularly have wonton wrappers on hand as we have cream cheese wontons about once every two weeks, and I also use them to make a crisp chip and have used them in chicken broth as a light 'noodle' - so I have them on hand and am excited to try these tonight.
1 8 oz. package cream cheese, softened
1 c shredded Monterey Jack cheese
1-2 jalapeño peppers, chopped fine
2 cloves garlic, pressed
2 green onions, diced
1 package wonton wrappers
Canola oil for frying
In a bowl, mix the cream cheese, Monterey Jack cheese, jalapeños, garlic and green onions. Fill wonton wrappers with approximately 1 teaspoon of the mixture each. Fold wrappers into triangles and press the edges with water or egg white to seal.
In a large, deep pan or fryer, heat the oil over medium high heat. Drop wontons 4-6 at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.