Ingredients
6 oz. cream cheese, softened
1/2 c. shredded mozzarella
1/2 c. shredded cheddar
4 slices bacon, cooked and crumbled
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
12 jalapeños, ends and seeds removed
12 egg roll wrappers
Vegetable oil, for frying
Ranch dressing, for serving
Preparation
Step 1In a medium bowl combine cream cheese, mozzarella, cheddar, bacon, and garlic powder. Season with salt and pepper and stir until fully combined.Step 2Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.Step 3In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel–lined plate to cool slightly.Step 4Serve with ranch dressing on the side, for dipping.
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