So I make these bacon wrapped stuffed jalapenos after my friend Brian made them for a get together. They’re big hits whenever I make them. I deconstructed it a bit and came up with a wonton/rangoon recipe. Big hit again. I’m glad I have jalapenos planted in the garden this year, because we’ll be making these babies a LOT!
- 1 pkg. Wonton wrappers (about 50 to a package)
- 12 oz. cream cheese (1 & 1/2 packages)
- 1/2 c. mayonnaise
- 1 lb. bacon, diced and cooked
- 6 jalapenos, roasted, chopped and seeded. (Leave some seeds in if you want to increase the heat
- 2 cloves garlic, minced
- 1/4 c. finely shredded monterey jack or pepper jack cheese
- oil for frying (or can be baked if you’d rather cut the calories)
To roast the peppers, just put them whole in a pie pan and bake in a 400 degree oven for about 15 minutes.
Mix cream cheese, mayonnaise, shredded cheese and garlic until well blended and smooth. This works better if the cream cheese is at room temperature.
Fold in the diced bacon and jalapenos.
Fill center of wrapper with about 3/4 a tsp. of filling, then seal tightly. Don’t kill yourself to make them pretty. You can follow the helpful filling directions on the back of the wonton package, or leave them in little triangles, or make little hats out of them, or shape them like swans. It doesn’t matter. Just make sure they’re sealed so all the inner goodness doesn’t seep out and ruin your oil.
Fry in hot oil about 90 seconds, or until golden brown. If baking, a quick spritz with cooking spray and 375 degrees will yield a nicely browned wrapper in about 12 minutes.
Use your favorite dipping sauce if you’d like one. My husband likes the standard sweet & sour, I made a quick peach/mango sauce out of preserves, and I’m guessing raspberry would be yummy.