Description

Craving the bold, spicy, and creamy flavors of jalapeño popper eggrolls but want a simpler, hands-off approach? Look no further than Slow Cooker Bacon Jalapeño Popper Eggroll Bowl! This innovative recipe deconstructs the classic eggroll into a comforting, casserole-style dish, featuring a creamy blend of cream cheese, cheddar, bacon, and jalapeños, slow-cooked to meld the flavors perfectly. Topped with crispy baked eggroll wrapper chips or wonton strips for that signature crunch, this dish delivers all the spicy, cheesy goodness you love with minimal effort.

Ingredients

For the Eggroll Bowl Filling

Cream Cheese (8 oz, softened): Creates a creamy, tangy base.
- Substitution: Neufchâtel cheese, Greek yogurt cream cheese, or vegan cream cheese.
Shredded Cheddar Cheese (1 cup): Adds melty, sharp flavor.
- Substitution: Monterey Jack, pepper jack (for extra spice), or vegan cheddar.
Bacon (6 slices, cooked and crumbled): Provides smoky, savory crunch.
- Substitution: Turkey bacon, pancetta, or vegan bacon bits.
Fresh Jalapeños (4-5, finely chopped, seeds removed for less heat): Brings spicy, fresh heat.
- Substitution: Pickled jalapeños, green bell peppers (for mild flavor), or serrano peppers (for more heat).
Garlic Powder (1 tbsp, optional): Enhances savory depth.
- Substitution: 2 fresh garlic cloves, minced, or 1 tsp garlic salt (reduce added salt).
Onion Powder (1 tbsp, optional): Adds subtle, sweet onion flavor.
- Substitution: ¼ cup finely diced onion or 1 tsp dried minced onion.
Salt and Pepper (to taste, about ¼ tsp each): Enhances overall flavor.
- Substitution: Sea salt or white pepper for variation.

For the Crispy Topping

Eggroll Wrappers (5-6, from a 15-wrapper pack): Baked into crispy chips for crunch.
- Substitution: Wonton wrappers, tortilla strips, or store-bought crispy fried onions for a different texture.
Vegetable Oil (1-2 tsp, for brushing): Helps wrappers crisp up when baked.
- Substitution: Olive oil, avocado oil, or cooking spray.
Salt (pinch, optional): Enhances chip flavor.
- Substitution: Garlic salt or chili powder for extra flair.

For Serving

Fresh Parsley or Green Onions (chopped, optional): Adds vibrant color and freshness.
- Substitution: Chives, cilantro, or no garnish.
Optional Dipping Sauces:
- Ranch Dressing: Creamy and cooling.
  - Substitution: Blue cheese dressing or yogurt-based ranch.
- Spicy Mayo: Adds creamy heat.
  - Substitution: Sriracha mayo or chipotle mayo.
- Salsa: Brings tangy, fresh flavor.
  - Substitution: Pico de gallo or hot sauce.
- Sour Cream: Offers a cool, tangy contrast.
  - Substitution: Greek yogurt or vegan sour cream.

Why They’re Important: Cream cheese and cheddar form the rich, cheesy base, while bacon and jalapeños add smoky and spicy notes. Eggroll wrappers baked into chips provide the signature crunch, and optional seasonings like garlic and onion powder enhance depth. Dipping sauces and garnishes elevate the dish with customizable flavors and a polished finish.

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Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup shredded cheddar cheese, 6 slices crumbled bacon, and 4-5 finely chopped jalapeños (seeds removed for less heat). If using, add 1 tbsp garlic powder, 1 tbsp onion powder, ¼ tsp salt, and ¼ tsp pepper.
Mix thoroughly with a spoon or spatula until the filling is smooth and evenly incorporated.
- Tip: Soften cream cheese in the microwave for 15-20 seconds if it’s too firm. Adjust jalapeño quantity for desired heat; taste the mixture and season to preference.

Step 2: Slow Cook the Filling

Lightly grease the slow cooker insert with cooking spray or a dab of vegetable oil to prevent sticking.
Transfer the cream cheese mixture to the slow cooker, spreading it evenly.
Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring halfway through if possible, until the filling is hot, melty, and slightly bubbly.
- Tip: The slow cooker melds flavors without overcooking; check at the lower end of the time range to ensure the cheese doesn’t separate. If the mixture looks too thick, stir in 1-2 tbsp milk or broth.

Step 3: Prepare the Crispy Eggroll Wrapper Chips

About 20 minutes before the filling is done, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Cut 5-6 eggroll wrappers into triangles or strips (about 2-3 inches long). Brush lightly with 1-2 tsp vegetable oil on both sides and sprinkle with a pinch of salt or optional seasonings (e.g., garlic salt or chili powder).
Arrange the wrapper pieces in a single layer on the baking sheet. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Watch closely to prevent burning.
- Tip: Cut wrappers uniformly for even baking. If using wonton wrappers, reduce baking time to 6-8 minutes. Cool slightly before serving to maximize crunch.

Step 4: Assemble and Serve

Stir the slow-cooked filling to ensure a smooth, creamy consistency. Taste and adjust seasoning with extra salt, pepper, or a pinch of chili powder if desired.
Spoon the hot filling into a serving dish or individual bowls. Top each portion with a handful of crispy eggroll wrapper chips, scattering them for texture and presentation.
Garnish with chopped fresh parsley or green onions for a vibrant, fresh finish.
Serve immediately with a selection of dipping sauces on the side: ranch dressing, spicy mayo, salsa, and/or sour cream.
- Tip: For a dippable presentation, serve the filling in a warmed bowl with a pile of chips and dipping sauces in small bowls, letting guests scoop or dip. Alternatively, plate individual portions with chips artfully arranged on top.