My little garden was full of surprises for me this morning. Ready for harvesting were tomatoes, peppers, cucumber, collard greens and Japanese eggplant.
The biggest surprise was a huge globe eggplant hidden in the dense foliage of the neighboring yellow pear tomatoes. Michael would argue this point but, this eggplant was the size of my head! I think tomorrow would be a good day to make Eggplant Parmesan.
This morning I went looking for recipes to use the jalapeño peppers. I love jalapeños but Michael is not a fan so anything I made, I would have to eat myself. Jalapeño poppers are my favs but I didn't want to go to that much trouble. I searched online and found recipes for jalapeño popper wontons. I had everything on hand that I needed too!
There are many versions of this appetizer but the idea is to fold the filling from a jalapeño popper into a wonton wrapper, add some diced jalapeño and fry them. Some call for bacon, others do not and I decided to leave it out and follow this recipe from Taste and Tell. I did a little tweaking with the filling because the first batch had too much cream cheese and it seeped out during deep frying. You'll know if this happens because your hot oil will suddenly get very noisy when the moisture from the cream cheese hits the oil. Not good. I corrected the problem by adding more cheddar and I was good to go. They were delicious!
- 8 oz cream cheese
- 6 jalapeños (cored and seeded, and sliced lengthwise)
- ⅔ cup shredded cheddar cheese
- ¼ teaspoon salt
- 12 oz package refrigerated square egg roll wrappers
- Oil (for frying (I used peanut oil))
- egg white
- Heat the oil over medium heat to 350F. Fry the wontons in small batches until golden brown on both sides. Remove with a slotted spoon and place on a paper towel to drain. These can be eaten as is or you can serve with a dipping sauce.
- Serve warm.