Poppers be Poppin’

OMG I love jalapeño poppers. Last weekend we put a little twist on ours and they turned out GREAT.

INGREDIENTS:

  • jalapeños (as many as you’re making)
  • regular cream cheese
  • mozzarella cheese
  • bacon, cooked and cut into small strips
  • spring roll wrappers

INSTRUCTIONS:

  1. Preheat your oven to 425, and wash your peppers.
  2. Half your jalapeños and remove seeds (leave some seeds in if you like them spicy but remember that a few go a long way)
    NOTE: PRACTICE HOT PEPPER SAFETY. What I mean by this, is don’t be an idiot and slice and de-seed all of your peppers and then rub your eyes, or your nose or anything. Wash the fuck our of your hands or wear gloves.
  3. Once halved, place springroll wrapper in front of you as a diamond (it’s a square so…turn it), spread cream cheese (about 1 tbsp) on wrapper.
  4. Next place jalapeño on top, fill with two pieces of mozzarella and add a strip of bacon.
  5. Wrap the roll by wrapping the bottom point up and over the pepper, then wrap the side points in towards each other.
  6. Using your fingertip dab warm water on the remaining top point and then tightly roll the pepper upwards, completing the roll.  Continue until all of your peps are done!
  7. Place on a baking sheet with parchment paper and cook for 20 minutes, flipping once half way through.
    NOTE: You can fray these, or brush with oil before you bake them in you want for a more golden brown colour, however it’s an unnecessary step as with nothing on them they’re still crunchy and delicious.

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