by Tammy Taylor
My daughter & I were in my kitchen recently dreaming up a brand new recipe – a combination jalapeno popper and egg roll, all rolled into one! We didn’t want anything quite as cheese-heavy as traditional poppers, we wanted a savory filling of black beans and spices along with onions, garlic, cheese, etc. As we sat out to experiment to make a recipe we both agreed – the final result was delicious!
Photo Credit: Ashley Harris
I had previously purchased egg roll wrappers for a song at a local grocery store. RancherMan looked at me like I had a goose on my head when I picked them up asking what in the world I had planned for them. To be honest I wasn’t really sure but I knew inspiration would hit. (cue inspiration…) Our daughter & I pulled out ingredients that we knew we wanted included in our new recipe – black beans and spices, onions and garlic and those egg roll wrappers.
Now our attention turned to those jalapenos. We sliced each one in half longways and seeded each pepper. I don’t know what this little pepper-seeder thingie is called but MAN it’s handy!
We reserved the membranes and seeds because, well, we wanted to chop ’em up & add them back into the filling. Yep, we may be cruising for a bruising but we like it hot. Feel free to discard the seeds and membranes if you don’t like it quite as spicy. Or even buy an extra jalapeno & seed it and just chop and add the pepper itself to the filling if you want. Flexibility is mandatory in my kitchen!
Then we pulled out a can of black beans and drained the juice into a jar, then poured the beans into a bowl mashed them. We stirred in seasonings – chili powder, cumin, paprika & oregano. We diced up some onion and some of those reserved jalapeno seeds/membranes and pressed two cloves of garlic and mixed it all in. We added a little of the reserved bean juice to make the filling more workable and stirred in some sharp cheddar cheese.
Now it’s showtime! We filled each hollowed jalapeno with the black-bean filling. We tried not to overfill them so the filling wouldn’t spill out when they were baking in the oven.
Now I pulled out those egg roll wrappers RancherMan was so puzzled about. My wrappers were about twice as big as I wanted them to be so I cut each one in half. We placed each filled jalapeno on an egg roll wrapper and rolled them up, tucking the end underneath the popper and pinching the ends of the wrapper to shape, finally placing each one on a cookie sheet.
We had some filling left over and of course plenty of leftover egg roll wrappers so we cut each egg roll half in half again making a small square. Using a cookie scoop I placed about a tablespoon of filling onto the center of each egg roll square.
We pinched the filled wrapper into a wonton shape. I’ve read that you can use a mixed egg on the seams of your wontons to help seal them better, but we skipped this step and our wontons seemed to do just fine.
Now we placed our new creation on the cookie sheet with the Jalapeno PopperRolls. In hindsight I should have brushed some olive oil onto the surface of these PopperRolls since after baking the wrappers seemed to be unnecessarily hard & crunchy. Aaaaand it’s not that my daughter didn’t suggest that before we ever put them in the oven but I was afraid olive oil would keep the PopperRolls from browning so I declined her suggestion. (note to self – must season that crow in the future before eating… LOL)
After we had the cookie sheet loaded we placed it Into the oven preheated at 375 degrees. Fifteen minutes seemed to be about right for the smaller wontons but I kept the PopperRolls in for about 20 minutes. You’re just looking for them to brown slightly.
Now for a little taste… Ummmm, these were delicious! Both my daughter and I thought they would be even better brushed with olive oil before placing them in the oven and I have some garlic-flavored olive oil that would be perfect so I’ll try that next time. (it’s not that I don’t still have copious amounts of egg roll wrappers left to experiment with! LOL)
We also thought since the bean mixture only has 1 cup of cheese added in, sprinkling a little sharp cheddar on top of the filled jalapenos before rolling would give a nice cheese hit without being overbearing so we’ll be doing that next time as well. Oh yeah, you can surely tell she’s my daughter alright, like me she doesn’t stick rigidly to a recipe but shoots from the hip when she’s in the kitchen! LOL
Of course I’ll share our fun recipe with ya!
Spicy Jalapeno PopperRolls
My daughter & I were in my kitchen recently dreaming up a brand new recipe - a combination jalapeno popper and egg roll, all rolled into one! We didn't want anything quite as cheese-heavy as traditional poppers, we wanted a savory filling of black beans and spices along with onions, garlic, cheese, etc. As we sat out to experiment to make a recipe we both agreed - the final result was delicious!
- 10 Large Jalapeno Peppers
- 1 Pkg Egg Roll Wrappers
- 1 15-oz Can Black Beans, drained (reserve juice)
- 1 Tablespoon Chopped Cilantro
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/4 tsp Oregano
- 1/3 Cup Chopped Onion
- 2 Cloves Garlic, pressed
- 2 teaspoons reserved bean juice
- 1 cup sharp cheddar cheese (Up to 1.5 cups if desired)
- Salt & pepper to taste
Preheat oven to 375 degrees.
Drain black beans, reserving juice. Mash beans and stir in chili powder, cumin, paprika, oregano & salt & pepper. Add chopped onion and pressed garlic. Add enough reserved bean juice to make filling thick but workable. Stir in cheese, and some chopped jalapeno if desired (see below). Set aside.
Slice each jalapeno lengthwise and remove seeds & membranes. Reserve seeds & membranes to chop & add to bean filling or simply chop an extra jalapeno to mix in if desired. Fill each hollowed pepper with bean mixture being careful not to overfill. Sprinkle a little cheddar on top of each filled jalapeno.
Slice egg roll wrappers in half and use a half sheet to roll each jalapeno half, tucking the end underneath each popper. Place popper on a cookie sheet with a small space between each one and brush each rolled popper with olive oil.
Bake 20 minutes for PopperRolls. Remove from the oven and cool slightly. ENJOY!
Snacks We Love
- Fresh Pico de Gallo
- Homemade Hummus
- Rosemary Crackers w/Olive Oil & Garlic
- Pumpkin Bread (with Cake-Mix Shortcut)
- Cantaloupe Bread w/Pecan Praline Glaze
- Easy Blueberry Muffins
- Fresh Pear Cake
- Rice Krispie Treats With A Chocolate Twist
- Healthier ‘Ice Cream’ Using Bananas & Fruit
- Easy Cookies-n-Cream Ice Cream Cake
- Homemade Honey Graham Crackers
- Cake-Mix Cookies – Only 3 Ingredients!
- Double Chocolate Banana Chunk Cookies
- Sugar-Free Chocolate No-Bake Cookies
- Triple Chocolate Truffles
- Watermelon Smoothie (or Daiquiri)
- Rich & Creamy Hot Cocoa
- …And MANY MORE!
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