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Jalapeno Popper Eggrolls


  • 6-12 Jalapenos
  • 1 Block of Cream Cheese
  • 1 Cup Shredded Colby Jack Cheese
  • 1 Tbsp Crove Beef Rub
  • 4 Pieces of Bacon
  • 5 Ounces of Chorizo
  • Eggroll Wrappers
  • Oil for Frying


  1. Cut bacon into bite sized pieces and cook until crispy. 
  2. Cook chorizo until fully browned.
  3. Cut the end of the jalapeno, slice down the middle on one side up to the stem, and scoop out the insides. 
  4. Mix the cream cheese, shredded cheese, chorizo, bacon, and beef rub. Stuff the jalapenos with the mixture. 
  5. Lay down one egg roll wrapper and place a Jalapeno on the wrapper with the stem outside of it. Use a drop or two of water on the wrapper to help seal it together and wrap the entire jalapeno tightly. 
  6. Fryi in 325 degree oil until golden brown. I like frying at this temp, rather than 350+ so the Jalapeno has more time to get tender. 
  7. Serve with homemade ranch and enjoy!

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