Cheesy Jalapeño Wonton Rolls Recipes

JALAPEñO POPPER EGG ROLLS RECIPE BY TASTY

Steps:

• Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
• Fill each jalapeño half with 1 tablespoon of the cheese mixture.
• Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
• In a large pot, heat oil to 350˚F (180˚F).
• Fry the egg rolls in small batches until golden brown and crispy.
• Transfer the egg rolls to a paper towel-lined plate.
• Enjoy!

JALAPENO POPPER WONTON CUPS

Steps:

• Preheat oven to 350°F.
• Brush each wonton wrapper on both sides with melted butter and place into a mini muffin tin. Bake 7 minutes.
• Mix remaining ingredients in a small bowl, reserving ¼ cup cheese for topping.
• Fill each wonton cup with the cream cheese mixture. Bake and additional 12-14 minutes or until cheese is melted and wonton is browned.
• Cool for about 3 minutes and serve warm.

JUMBO JALAPENO CHEDDAR ROLLS

Steps:

• In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

JALAPENO CHEESE PUFFS

Steps:

• In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
• Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
• In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

JALAPENO ROLLS

Steps:

• In a cast iron skillet, deep pot, or deep fryer heat enough shortening or peanut oil for frying.
• Seed and chop jalapeños.
• In a mixing bowl add cream cheese, jalapeños, milk, garlic powder,cheese, salt and white pepper.
• Blend with hand mixer until creamy.
• Dip a pastry brush in water and paint square along the outside of egg roll wrapper.(When it is time to roll the wrapper this will ensure a good seal).
• Place 1 tablespoon of cream cheese mixture in the wrapper and roll up like an egg roll.
• Gently slip filled egg rolls into hot oil. Turning occasionally until golden.
• Let drain on paper towels or cooling rack.
• Serve with favorite sweet and sour sauce!

JALAPENO POPPER WONTONS

Steps:

• In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
• Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.