Ingredients for Spicy Jalapeno Envelopes
- Jalapeno Peppers
- Minced Garlic Clove
- 1/2 cup chopped cilantro
- Whole Kernel Corn
- 1 tablespoon chili powder
- 4 ounces cream cheese, softened
- Monterey Jack Cheese
- Egg Roll Wraps
- Vegetable oil, for frying
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Jalapeno Envelopes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Jalapeno Envelopes
- Pulse 1 cup of corn kernels in a food processor or blender until finely chopped but not pureed.
- In a medium bowl, combine the chopped corn, 1/2 cup chopped cilantro, 2 cloves minced garlic, and 1-2 jalapeños, finely minced (adjust amount for desired spiciness).
- Stir in 1 tablespoon chili powder and mix thoroughly.
- Add 4 ounces cream cheese, softened, and 1 cup shredded cheddar cheese. Mix until everything is well combined.
- Prepare your egg roll wrappers. Place a heaping teaspoon of the cheese mixture in the center of each wrapper. Fold the wrapper over the filling to create an envelope shape, tucking in the sides and moistening the edges with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to seal.
- Repeat until all the filling is used.
- Heat about 1 inch of oil in a large skillet or pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Carefully add the egg rolls to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a wire rack to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as guacamole or sour cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
2g
Fat
19g
Carbs
6g