Jalapeno Poppers (with Wonton Skins)

About fifteen years ago I tried my first jalapeno popper from a restaurant. At the time they were 'new' on the scene and this particular restaurant served them in a 6-pack egg carton for display. I wasn't sure I would like them but ohhhh how I liked them. I loved them. I've been hooked ever since!

Although I've made them from scratch many times, they are a pain to make and messy too. I hate to make any dipped and breaded appetizers or foods. I don't like the mess, I don't like how it coats my fingers and frankly I get bored in the process. When I found this recipe using wontons I couldn't wait to make it. But... as with many of the recipes I gather, time gets in the way. I've held on to this recipe for about 3 or 4 years now and forgot all about it. That's what happens when work, kids and school and sports schedules get in the way.

Now I stumbled upon it again and I'm putting it front and center - just in time for a Football Sunday appetizer day!!!

Jalapeno Cream Cheese Poppers

wonton skins
fresh jalapenos, seeded and sliced
8 oz. package cream cheese

Lay wonton skins on a clean, dry surface so that each skin is in the shape of a diamond. At the bottom corner of each skin place a teaspoon of cream cheese. Place 2-3 slices of jalapeno on each.

Fold the wontons like an envelope, first fold over the part with the jalapeno/cheese mixture, then the two sides and finally, the top. Seal with a finger dipped in water or egg white. Fry in hot oil until golden brown. Drain on paper towels. Serve.Print Friendly and PDF