• Preheat grill to 450°.
• Place whole jalapeno peppers in the grill to roast. Allow to cook for about 20 minutes. They should soften and become a bit blistered.
• Remove from grill and place in a bowl. Cover the bowl with plastic wrap and allow to steam for 20-30 minutes.
• Alternately, cook peppers on smoker for 1-2 hours until softened. Or roast them in a 400° oven for 15 minutes. Follow directions for steaming/resting as above.
• Meanwhile, place bacon on cookie sheet and cook in grill for 15 minutes until cooked through. Drain on paper towel and set aside.
• Place heavy cast iron pan in your grill at the highest temperature. Preheat pan until very hot.
• Add about ½ an inch of oil in the pan and allow to get really hot.

Stuff the jalapenos

• Using a small knife, cut top off each pepper. Pull out the core and membrane. You can leave seeds and membrane if you prefer a spicier pepper.
• Cut bacon into small dice.
• Place a few sticks of pepper jack cheese and several pieces of bacon in each pepper. Stuff as much as you can in each pepper.
• Place the stuffed pepper in the center of a large wonton wrapper.
• Roll it like a burrito until the pepper is fully encased. Use lightly beaten egg to seal.

Cook the peppers

• Cook the peppers in small batches in preheated oil. Turn a few times to ensure even crisping on all sides.
• Drain on a paper towel, sprinkle with salt and serve with a side of sour cream for dipping!