Jalapeno Cheese Rolls Food

JUMBO JALAPENO CHEDDAR ROLLS

Steps:

• In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

JALAPENO SPRING ROLLS

Steps:

• Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer. Chill the cheese mixture in the refrigerator for 30 minutes.
• Make a paste by stirring the flour and water together. This will be used to glue the spring roll wrapper closed.
• Divide the cheese mixture into 8 even pieces. With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper. To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you. Place the cheese log near that corner. Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner. At this point fold both side corners to the center. Continue to roll it up until almost to the final corner. Use your finger to paint some of the flour paste on that corner. Finish rolling to seal the corner to the roll. Let spring rolls rest for about 10 minutes while the oil is heating.
• Fill a large heavy Dutch oven no more than halfway full with peanut oil. Heat the oil to 375 degrees F.
• When the oil reaches temperature, gently slip a few of the spring rolls in the oil. Fry for about 2 minutes or until the wrapper is golden brown. When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan. Repeat with remaining spring rolls. Allow to cool for 10 minutes before eating.

JALAPENO-CHEDDAR ROLLS

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
• Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
• In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
• Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
• Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
• Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
• On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
• Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
• Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
• Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
• Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.

JALAPENO ROLLS

Steps:

• In a cast iron skillet, deep pot, or deep fryer heat enough shortening or peanut oil for frying.
• Seed and chop jalapeños.
• In a mixing bowl add cream cheese, jalapeños, milk, garlic powder,cheese, salt and white pepper.
• Blend with hand mixer until creamy.
• Dip a pastry brush in water and paint square along the outside of egg roll wrapper.(When it is time to roll the wrapper this will ensure a good seal).
• Place 1 tablespoon of cream cheese mixture in the wrapper and roll up like an egg roll.
• Gently slip filled egg rolls into hot oil. Turning occasionally until golden.
• Let drain on paper towels or cooling rack.
• Serve with favorite sweet and sour sauce!

JALAPENO CREAM CHEESE ROLLUPS

Steps:

• The cream cheese should be softened. If it is not put it in a microwaveable bowl and microwave for 1 minute. Stir after a minute and microwave for 30 seconds more.
• Add the ranch dressing mix and stir.
• Drain the olives and jalapenos.
• Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
• Add to the cream cheese mixture and mix thoroughly.
• Trim the rounded edges off the tortillas making them square.
• Lay some plastic wrap on the counter and place the tortilla on it.
• Spread the cream cheese mixture on the tortilla to an even thickness. It should be about 1/8 of an inch or so. Roll the tortilla up and wrap it in the plastic wrap.
• Gently squeeze the tortilla to even out the distribution of the cream cheese.
• Continue until all the mixture is used.
• Put the rolled up tortillas in the refrigerator for a couple of hours.
• When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls. Serve with Salsa.

JALAPENO CHEESE BREAD

Steps:

• Add two cups of flour, along with the salt, to the bowl of a stand mixer.
• In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.
• Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.
• Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.
• Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.
• Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.
• Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

JALAPEñO POPPER EGG ROLLS RECIPE BY TASTY

Steps:

• Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
• Fill each jalapeño half with 1 tablespoon of the cheese mixture.
• Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
• In a large pot, heat oil to 350˚F (180˚F).
• Fry the egg rolls in small batches until golden brown and crispy.
• Transfer the egg rolls to a paper towel-lined plate.
• Enjoy!

JALAPENO CHEESE ROLLS

Steps:

• 1. In a very large bowl, combine 7 cups of flour with 7 TBS of sugar, cheese, jalapenos, and salt. Mix well.
• 2. In separate bowl, combine water, yeast, and remaining TBS of sugar. Let sit 10 minutes, stir until all yeast is dissolved. Add oil and mix well.
• 3. Add half of liquid mixture to flour-cheese bowl, mix with hands to moisten dough as much as possible. Add remaining liquid to dough and mix until well-blended.
• 4. Turn dough onto well-floured surface and knead until smooth and elastic, approx. 15 min. Add only enough flour to keep it from being sticky.
• 5. Turn dough into large, well-greased bowl, turning to coat all sides. Cover and let sit in warm place until doubled in bulk (1 hour).Pinch down. Pinch off small portions, roll into balls. Arrange close together in well-greased 13X9" pan. Cover and let rise again until doubled (45-60 min.).
• 6. Pre-heat oven to 350 degrees. Bake until rolls are dark brown and cooked through--1 hour. Check to make sure bottom is evenly brown and sides are springy. Transfer to rack, cool 10 minutes. Cool 1 hour before serving.