Betty's husband, Rick, demonstrates how to make Pepper Jack Cheese Cigars. These are Rick's version of the ones he ordered at Hanger's Restaurant in Richmond, Kentucky, during a recent lunch.
|Pepper Jack cheese sticks (Usually individually packaged Monterey Jack cheese containing jalapeno peppers)|
|Egg roll wrappers (Usually a little longer than a cheese stick)|
|Chili sauce, for dipping|
Remove the cheese sticks and egg roll wrappers from packaging.
Lay one cheese stick on ½ egg roll wrapper.
Tuck in excess egg roll wrapper on the ends and roll up to the end of the egg roll wrapper.
Use a few drops of water to seal sides and ends. (Freeze at this point for 1 hour to prevent cheese from leaking when it gets hot.)
Cover the bottom of a skillet with peanut oil.
Heat oil over medium-low heat until shimmering.
Lay rolled up cheese cigars into the hot oil, a few at a time.
Let them brown on the bottom side and then turn them for browning on the other side.
Adjust heat up or down as needed through this process.
When each cheese cigar is brown and crisp on the outside, transfer it from the skillet to a plate that is covered with paper toweling to drain.
Continue until all cheese cigars are completed.
Place on a nice serving platter and serve immediately with chili sauce for dipping.