Feathers

[b][u]Wonton Noodle POPPER POCKETS

6-8 Fresh Jalapeno Peppers-seeded/most of membrane removed -diced
1 (16 Oz) Package Wonton Wrapper Noodles-room temp.
*1 Cups Jack Cheese - shredded
*1/2 Cup Cheddar Cheese - shredded
1 tsp. Fresh Garlic-minced- I used home dried garlic reconstituted
4 Green onions-chopped small - I use home dried onion reconstituted
1 (8 oz) Pkg. Philly Cream Cheese-room temperature
Black Pepper to taste
Oil for deep frying - I use a small saucepan and cook 2 pockets at a time.

Prepare Filling:
Put Philly Cream Cheese in a mixer bowl. Add the cheeses of your choice, the chopped peppers, garlic and green onions. Mix everything together and season with the black pepper. Fill the Wonton wrappers with approximately 2 TBLS. of the Cream Cheese Mixture. Fold wrappers into triamgles then press with moistened fingers to seal. I place the wonton wrapper in front of me with one corner pointed at me. I put the filling mixture in a line on the lower half of the wonton, fold the bottom corner up and over the filling then bring the side points of the wonton up and over the ends of the pocket using a bit of water on my fingers to make the noodle stick then I ROLL the wonton pocket up until I have a nice little pocket. Moisten the last corner of the wonton and set aside. Do this until all filling is used up.

Heat oil (WATCH IT CAREFULLY) until it reaches about french fry cooking temperature. When oil is ready CAREFULLY put a pocket or two into the boiling oil using a slotted spoon. Fry to a golden brown, turning once in the cooking process. Remove from oil and place on a paper towel lined cooky sheet and continue cooking the rest of the Popper Pockets. Serve with your Ranch dressing or with any dipping sauce of your choice. Chili dipping sauce is good and I love these with my homemade Chinese Plum Sauce.

Makes about 18 pockets. If serving for a party appitizer, cut the pockets in half diagnonally and serve on a bed of shredded lettuce with Cherry tomatoes or tomato flowers as garnish. Tomato flowers are made by just cutting zig zag cut around the center of the tomato going all the way through to the center of the tomato then pulling each half apart. Very pretty presentation and soooooooooo yummy.

*(I use whatever kinds of cheese I have on hand but the original recipe calls for the Monteray Jack Cheese. We like a couple different kinds of cheese in the pockets).

Cathy M

thank you for this recipe. I have a daughter who can make whole dinners out of appetizers. It is fun to go to her house and see lots of little dishes all over the table and counter and that is 'dinner'. So I am going to pass this along to her right now :) :)

Feathers

Hi CathyM:
Glad you think your daughter will enjoy this recipe. We sure have. My husband LOVES them...hot, cold or room temp. I prefer them warm. They are addictive. Like your daughter, I like to do appetizer dinners, too. We'd probably have a great time exchanging recipies and ideas.

Cathy M

When our daughter was pregnant with her 3rd child, she was craving jalepeno poppers. She made some on the bbq grill and shared with her dad. Almost melted his head. Didn't bother her a bit :):) Our granddaughter has a bit of red hair and I'm pretty sure its from her mom eating all those hot peppers.

Feathers

How funny, CathyM. Does your GrandDaughter like poppers now? Depending on how much of the membrane and seeds you remove has a lot to do with how hot the finished product is. BUT, and this is a big BUT...if the peppers suffer from draught during the growing process they are hotter than if they have a normal water supply so when you select peppers from the grocery store, you have no idea the degree of heat you're buying. I make these sometimes and my DH's little bald head sweats and turns bright red and the next time I make them I leave more seed and membrane in and he doesn't think they are hot enough???? We decided recently when I'm making the poppers I'll chop some up and let him sample them to test for "heat' before I finish my batch .

Feathers

I wanted to bring this recipe up to the top using the Won Ton Noodles gain as I read that someone was looking for a poppers recipe. This recipe is a variation that is very easy, quick and tastes exactly like the poppers with the cream cheese. I also make the regulary POPPERS and the following will help you make these. Both are quick, easy and Yummy.

I do the Won Ton Noodle version with Philly Cream cheese, crumbled crispy bacon, cheddar or any kind of cheese that you like. Wrap the noodles around, using a bit of water to "seal" the seams and deep fry.

When making the regular POPPERS I like to fill the Jalapeno's with peanutbutter and dip the peppers in a Bisquick batter (like for pancakes) and deep fry.

To prepare the Jalapenos I choose peppers with a stem as this makes it easier to dip in the hot grease and I ALWAYS make a slit on the side of the pepper that the stem points so when eating the pepper you know where the slit is and have it facing up so when you bite into the pepper you aren't squirting cheese all over your clothes. Peppers are WHOLE, not cut in half.

Slit the Peppers and put them on a microwaveable plate and microwave the peppers until almost soft. Let cool a bit then with 1/4 tsp. measuring spoon, scoop the seeds and membrane out of the pepper. Peppers are whole but have been cleaned out.

Fill the whole pepper with peanutbutter or with a mixture of softened cream cheese mixed with bacon bits. Dip in pancake flour mixture and deep fry. Wonderful!!!!

The Peanutbutter variety in the WHOLE Pepper Poppers is my favorite. When I mixed the peanutbutter with a bit of cream cheese for the Won Ton version I didn't care for it as much. I thought maybe I might try just mixing the chopped up peppers and cheddar with the peanutbutter and trying that but i haven't done this yet.