Chicken & Jalapeño Popper Egg Roll Minis

Crispy, cheesy, smoky jalapeño-popper flavor rolled inside crunchy egg roll wrappers. Make them spicy or keep them mild. Both versions slap.

Yield: 40 minis
Prep Time: 30 minutes
Cook Time: 15 minutes per batch
Special Equipment: Grill or skillet

Ingredients

• 2 packages (20-count each) egg roll wrappers

• 2 boneless, skinless chicken breast

• 2 tbsp vegetable oil

• 1 tbsp Cosmos Q Honey Killer Bee

• 1 tbsp Fiesta Smoky Swine

• 2 cooked chicken breasts, diced

• 1½ lbs thick-cut applewood bacon, cooked & roughly chopped

• 1 (8 oz) block cream cheese, softened

• 2 cups sharp cheddar, shredded

• 2 cups sharp white cheddar, shredded

• 1–2 tsp Cosmos Q Honey Killer Bee

• 1–2 tsp Fiesta Smoky Swine

• 1 tsp garlic powder

• 2 cups diced, seeded, charred jalapeños

Directions

1. Butterfly chicken breasts into 4 thin pieces each. Coat with oil and seasonings. Grill or pan-sear to 165°F. Rest 5 minutes, dice, add to bowl

2. Cook bacon just shy of crispy. Cool slightly, chop, add to bowl.

3. Add cream cheese, both cheeses, seasonings, garlic powder. Mix until smooth and well combined. Fold in jalapeños last (if using).

4. Minis 1 tbsp filling on half a wrapper. Full-size: ¼ cup filling on full wrapper Wet wrapper edges with water. Roll tightly, tuck ends, seal.

5. Deep Fryer: 375°F • ~3 minutes • golden & crispy Air Fryer: 400°F • 6 minutes Flip and 6 more minutes. Pan Fry: Fry in hot oil until golden Serve hot with warm red pepper jelly and ranch.

Make-Ahead & Freeze:

• Shape filling into egg-roll-sized logs.

• Wrap tightly in plastic wrap.

• Store in zip-top bag.

Store:

• Refrigerate overnight. Freeze long-term. Thaw slightly, cut into 4 for minis or leave whole for full-size. Roll and fry.