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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!

Author www.TexasHomesteader.com


  • 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



  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 20 minutes for PopperRolls. Remove from the oven and cool slightly. ENJOY!