Jalapeño Popper Egg Rolls with Chicken
Jalapeño Popper Egg Rolls with Chicken are a crispy and delicious appetizer recipe that is great for parties, game day, or potlucks.
Servings: 16 Egg Rolls
Ingredients
- 2 chicken breasts, boneless skinless, sliced in half lengthwise
- 1 teaspoon Slap Ya Mama
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 jalapenos, stem, seeds removed, diced
- 2 cups Monterey jack cheese, shredded
- 4 ounce cream cheese
- 8 strips bacon, crispy, crumbled
- 16 ounce package egg roll wrappers
- 1-2 cups vegetable oil, for frying
Instructions
- Using a large frying pan, add olive oil and heat over medium high heat.
- Add chicken and sprinkle with seasoning.
- Once you have a good sear, add butter to the pan, flip the chicken oven and baste each breast with the butter.
- Reduce heat to low, cover and cook for 10 minutes.
- Add chicken to a large mixing bowl, discard the juices.
- Let chicken cool a bit then shred it.
- Add diced jalapenos, shredded cheese, cream cheese and bacon to the shredded chicken. Stir to combine.
- Add two tablespoons of chicken mixture to the center of each egg roll wrapper.
- Moisten the edges with water and roll up.
- Add vegetable oil to the frying pan and heat over medium-high heat.
- Add a few egg rolls at a time and cook until browned on all sides.
- Remove from the pan and place on a plate lined with paper towels to absorb the excess oil.