3/28/12

Cream Cheese and Jalapeno Won Ton Poppers

Jalapenos - chopped and ready to meet the cream cheese


Jalapenos and cream cheese... it's a beautiful marriage of flavors.  Wrap them up in wonton wrappers and it's a match made in heaven.  So easy yet so incredible.  I typically use the small wonton wrappers but this time I had some large sized egg roll wrappers on hand.  I decided to wrap them like a spring roll and enjoy a 'bigger' popper. 

I threw this together the other night.  No recipe needed or used of course since it only used a few ingredients.  You can add to it if you wish.  Play with the recipe and see what you think.  Unfortunately we were so busy eating them all that I didn't get a picture of the finished product. 





Cream Cheese Jalapeno Poppers

1 package wonton wraps or egg roll wrappers
1 - 8 oz. package cream cheese
Jalapenos - fresh, canned or jarred.  Amount is up to you.  Taste for your desired 'hotness'
Garlic - again it's up to you.  Start with 1 teaspoon minced or about 1/2 t dried powder and adjust
Onion powder (about 1/2 teaspoon) you can leave this out if you wish or add minced fresh green onion

Soften cream cheese in dish in the microwave for just 20 seconds or so.  Chop the jalapenos and mix together.  Add the garlic and/or onion powder if you are using them.   Lay a wrapper out on your desired surface (baking sheet, parchment, foil, plastic wrap) and place a small amount in the center.  If you are using a square wonton wrapper, see the triangle fold below; If you are using an egg roll wrapper, see the wrapped photo below.  Seal the edges with water or beaten egg white.  Fry in hot oil until golden brown, flipping to both sides evenly.  Drain on paper towels.  Serve. 


These are cream cheese wontons made with wonton wrappers (another post) but it shows how to fold the triangle shapes.





This was when I made them using egg roll wrappers.

Place filling center. Pull bottom edge up and over. Fold each side in then roll from bottom up and fold top down like an envelope or a burrito.  Seal the envelope with your finger dipped in water on the edge.




Ready for the oil


Fry golden brown.  Drain on paper towels and serve hot.





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