JALAPENO POPPER EGG ROLL

8 oz. poblano peppers 4 oz. green jalapeno peppers 4 oz. red jalapeno peppers 8 oz. bacon 8 oz. cream cheese, softened 8 oz. cheddar jack cheese,

shredded 1 T. garlic powder 1 T. onion powder 1A t. smoked paprika Salt and pepper to taste 1 package egg roll wrappers 1 egg, beaten Canola oil for frying Garnishes: salsa, sour

cream and sliced scallion

Heat a broiler, grill or gas stove on very high heat. Char the poblano and jalapeno peppers until the skin is black and begins to peel away from the flesh. Use a paper towel or your fingers to wipe away the charred skins, then remove the stems, veins and seeds from the inside of each pepper. Roughly chop all peppers.

Heat an oven to 400 degrees. Arrange the bacon on a sheet pan and bake until crispy, about 12 minutes, checking after 8 and 10 minutes to prevent burning. Drain the bacon on paper towels then crumble the crispy bacon into small pieces.

In a large bowl or a KitchenAid mixer fitted with the paddle attachment, beat together the roasted and chopped peppers, half of the crispy bacon crumbles, softened cream cheese, shredded cheddar jack cheese, garlic powder, onion powder, smoked paprika, salt and pepper.

Portion and mold the filling into 3 ounce logs, or about 6 tablespoons. Roll each of the logs in the remaining crumbled bacon. Position an egg roll wrapper on a clean surface with a corner pointing toward you. Brush a thin layer of beaten egg on the wrapper edges that are farthest from you. Place the log of filling in the lower third of the wrapper then roll up like a burrito, tucking the sides in as you roll — the beaten egg will serve as glue to seal the egg roll.

In a large soup pot, heat about 4 inches of canola oil over medium heat. Use a candy thermometer to judge when the oil reaches 375 degrees. Gently place 4 to 5 egg rolls in the hot oil and cook for 4 to 5 minutes, or until the egg roll wrapper is crisp and golden brown. Remove the egg rolls and drain on paper towels or a wire rack while you continue frying the remaining egg rolls.

Cut each egg roll in half, on a diagonal, and serve with salsa, sour cream and a sprinkling of sliced scallion.