2 tbsp. jalapeno pepper jelly
½ package bacon
Butter, to grease frying pan
170 g jalapeno cream cheese
Grated cheddar cheese, to taste
One package wonton wrappers
Crushed red pepper flakes, to taste

When originally crafting this recipe, I approximated the measurements, so these amounts could be changed according to your taste.

First, grease a large pan with butter and add bacon strips.You’ll want the bacon to be either crispy or tender — but not too chewy, as the bacon will determine the texture of the filling.

Once the bacon is finished cooking, finely dice the strips. How cooked the bacon is becomes important here, as a crispy piece will crumble into what resembles bacon bits while tender pieces will retain their form and add chewiness rather than crunch.

Once the bacon is diced, combine your jalapeno cream cheese and jalapeno pepper jelly while stirring in the bacon, pepper flakes and cheddar cheese in a mixing bowl. This mixture will be your filling.

Next, spoon the filling onto the individual wonton wrappers. I orientated the wrappers so they looked like diamonds, placed the filling in the centre of the wonton wrapper, then folded the bottom corner up, not quite to the top point. From there, wet the corners with a dab of water, fold the two side corners back to the centre and finish by folding the top corner down over the others.

Reheat the bacon grease from earlier once all of the filling is used up. Add the bites into the grease and fry until both sides of the wonton are golden brown. Serve warm.

—

Logan Huard

Graphic: Lesia Karalash / Graphics Editor