Ingredients:

  • 225g cream cheese, softened
  • 115g sharp cheddar cheese, finely shredded
  • 4 large jalapenos, de-seeded and finely minced
  • 115g thick-cut bacon, cooked and crumbled
  • 5g garlic powder
  • 2g smoked paprika
  • 1 pinch salt and black pepper to taste
  • 24 square wonton wrappers
  • 1 large egg
  • 15ml water
  • 500ml neutral frying oil
  • 60ml sour cream
  • 15ml fresh lime juice
  • 5g fresh cilantro, minced

Instructions:

  1. In a medium bowl, combine the softened cream cheese, shredded cheddar, minced jalapenos, crumbled bacon, garlic powder, and smoked paprika. Fold together until a uniform paste forms that holds its shape on a spoon.
  2. Lay out 4-6 wonton wrappers. Place one teaspoon of filling in the center of each. Whisk the egg and water together, then brush the edges of the wrappers with the egg wash.
  3. Fold the wrappers into triangles or purses, pressing firmly from the center outward to remove air pockets. Use a toothpick to secure or tuck tight corners if necessary.
  4. Heat 2 inches of oil in a heavy-bottomed skillet to 175°C (350°F). Fry poppers in batches of 4-6 for 1–2 minutes per side until deep golden mahogany.
  5. Drain immediately on a wire cooling rack to maintain crunch. Whisk sour cream, lime juice, and cilantro in a small bowl to serve as a dipping sauce.