Post by bean on Mar 6, 2007 15:55:43 GMT -5
About 18 (or so) years ago (before poppers were even around) I use to get these at a restaurant in Woodland Park, CO. I couldn’t get enough of them.
They told me how to make them & have been making them for football apps and parties ever since!
Little Bombs
A baker’s dozen fresh jalapeno peppers
1 8 oz. block cream cheese
1 package egg roll wrappers
Cut a slit out of the jalapeno, leave stem. Scrape out seeds & fill with cream cheese. Punch a small hole at the triangle side of the egg roll wrapper, push stem side through & wrap burrito style. Add a little bit of flour/water mixture to seal. I usually place in fridge for 30 min. or so. Deep fry at 375º for about 4 minutes. Serve with jalapeno jelly and sour cream if desired.
With the left over wrappers fill with cheese sticks & serve them to the youngsters or people who don’t care for the heat!
Pic-
They told me how to make them & have been making them for football apps and parties ever since!
Little Bombs
A baker’s dozen fresh jalapeno peppers
1 8 oz. block cream cheese
1 package egg roll wrappers
Cut a slit out of the jalapeno, leave stem. Scrape out seeds & fill with cream cheese. Punch a small hole at the triangle side of the egg roll wrapper, push stem side through & wrap burrito style. Add a little bit of flour/water mixture to seal. I usually place in fridge for 30 min. or so. Deep fry at 375º for about 4 minutes. Serve with jalapeno jelly and sour cream if desired.
With the left over wrappers fill with cheese sticks & serve them to the youngsters or people who don’t care for the heat!
Pic-