Ingredients Needed:
- 1 packet White Cheddar Jalapeno Dip Mix (dry)
- 1 pkg. egg roll wrappers
- 1 jar jalapeno slices
- 1 cup vegetable oil
- 2 cups shredded Pepper Jack cheese
Preheat an electric skillet or, or deep fryer with vegetable oil. Place your wrappers on a clean surface so that the points are up and down and left to right (should appear as a diamond, not a square). Place one heaping tablespoon of prepared White Cheddar Jalapeno Dip on wrap. Add one sliced jalapeno and tablespoon of Pepper Jack cheese.
Wrap your rolls. Take the bottom point of your wrap and fold it over the top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. Fill a small dish with luke-warm water. Dip your finger into the water and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together. This prevents the egg roll from unwrapping while drying. Place wraps in the oil and fry until golden brown color, approx.. 2 minutes per side if using electric skillet or frying pan. Once finished cooking remove from heat and place on a paper towel lines serving dish to absorb excess oil. Serve immediately for best taste.
Queso Blanco de Jalapeno Dip
Ingredients:
- 1 packet White Cheddar Jalapeno Dip Mix
- 8 oz. sour cream
- 8 oz. cream cheese, softened
- 8 oz. small curd cottage cheese*
- 1 tsp. garlic salt or onion salt
- 1 bunch green onions, sliced (approximately 1/2 to 3/4 cups)
- 2 cups shredded Pepper Jack Cheese**
Mix all ingredients together until well blended. Chill overnight or minimum of 6 hours before serving. This is delicious served cold or hot. Serve with tortilla chips.
*You may substitute another 8 oz. of cream cheese in place of cottage
cheese.
**Pepper Jack cheese is difficult to find shredded; we suggest you
purchase an 8 oz. block of Pepper Jack Cheese and shred it yourself
Pepper Jack Jalapeno Cheeseball
Ingredients:
- 1 packet White Cheddar Jalapeno Dip Mix
- 3 Tbls. sour cream
- 2 (8 oz. pkgs.) cream cheese, softened
- 1 tsp. garlic salt or onion salt
- 1 bunch green onions, sliced (approximately
1/2 to 3/4 cup) - 1 cup shredded Pepper Jack Cheese*
Directions:
Mix all ingredients together until well blended. Chill overnight or minimum of 6 hours before serving. Shape into a ball and serve with tortilla chips.
*Pepper Jack cheese may be difficult to find shredded; we suggest you purchase an 8 oz. block of Pepper Jack Cheese and shred it yourself.