In a medium bowl combine cream cheese, mozzarella, cheddar, bacon and garlic powder. Season with salt and pepper and stir until fully combined.
Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Serve with ranch dressing on the side, for dipping.
MINDFULNESS AT THE MUSEUM Saturday,November 17th, December 15th, 10:00 AM PPHM East Lawn or Derrick Room Find your center at PPHM with our friendly yoga classes on the 3rd Saturday of each month. Come enjoy[...]