Jalapeno Popper Bites

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INGREDIENTS

[{"selector":"#anim-8c7b8f5e-1a7d-4554-b58f-2d93e799c739","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c3afd903-6bb1-4bc5-85da-107cf82b5002","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Bacon Cream Cheese sour cream cheese Jalapenos Egg Roll Wrappers Full Ingredients

Preheat the oven to 350 degrees. Make sure to cook up your bacon until crispy, and then dice it up and set aside.

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For the peppers, I always halve them, pull out the seeds, rinse well, and then dice them to make them less hot. I then diced it up and set it aside.

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In a mixing bowl, combine your sour cream, cream cheese, and then 1/2 the bacon, 1/2 the jalapenos, and 1/2 the cheese.

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Cut your egg roll wrappers into 4 pieces, and then place them in a cupcake pan. Bake them for 8 minutes, pull them out, and let them cool for just a minute.

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Add a dollop of the filling mixture to each egg roll. Top with a little of the jalapeno, cheese, and bacon, and then put back into the oven for 8 more minutes.

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Swipe up for full recipe!

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