Stillery Rangoon - Copy Cat Recipe

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Because the "Stillery style" is an American twist using easy-to-find ingredients, it is incredibly popular to recreate at home on a Blackstone griddle or in an air fryer. [1]

Here is the exact layout of what's inside The Stillery's version so you can recreate it perfectly: [1, 2]

The Filling: Mix 1 block of softened cream cheese, 1 cup of shredded cheddar or Monterey Jack, 3/4 cup of cooked crumbled bacon, and 2-3 finely diced fresh jalapeños. [1, 2]

The Wrapper: Buy a pack of standard wonton wrappers from the grocery store dairy section. Put a spoonful of filling in the center, wet the edges with water, and fold them into triangles or little purses. [1, 2]

The Cook: Fry them in hot oil for 1–2 minutes until golden and puffy, or throw them in the air fryer at 370°F for about 6–8 minutes. [1, 2]

The Secret: Toss the sweet and sour sauce out and serve them hot with cold butter-milk ranch

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To make a perfect replica of The Stillery's Jalapeño-Bacon Rangoons, you can grab all your ingredients in one quick trip to a local grocery store like Smith's Food and Drug at Center Pointe At Lehi. [1]

The exact shopping list and where to spot them in the aisles ensures a spot-on recreation:

🛒 The Stillery Copycat Shopping List

Wonton Wrappers

Where to find them: Look in the refrigerated produce section (usually right next to the tofu, vegan meat alternatives, or refrigerated dressings).

What to buy: Dynasty Won Ton Wrappers or Nasoya Vegan Won Ton Wraps work perfectly because they fry up thin and bubbly. [1, 2]

The Cheesy Base

Where to find them: The dairy aisle.

What to buy: Grab 1 block of original cream cheese (like Philadelphia) and 1 bag of finely shredded Cheddar or Monterey Jack cheese. Mixing a bit of shredded cheese into the cream cheese gives it that gooey, gooey pub-style texture instead of standard takeout filling.

The Smoky Crunch

Where to find them: The baking aisle (near salad toppings) or the bacon aisle.

What to buy: For a massive time-saver, grab a pouch of Hormel Original Real Crumbled Bacon. If you want maximum smoky grease flavor, fry up thick-cut bacon right before mixing, let it cool completely, and chop it small. [1]

The Fresh Jalapeños

Where to find them: The fresh produce bins.

What to buy: Pick 2-3 bright green jalapeños. Make sure to scrape out the white ribs and seeds entirely before finely dicing them so you get the crisp pepper flavor without overwhelming heat.

The Secret Pairing: Ranch Dip

Where to find them: The condiment aisle or the dairy section.

What to buy: Skip the sweet and sour sauce! The Stillery serves theirs with a cool ranch. Pick up a packet of Hidden Valley Ranch seasoning and mix it with fresh sour cream and buttermilk for that true scratch-made restaurant style.

💡 Pro-Tips for Assembly

Keep them sealed: Put a tiny bowl of water on your prep station. Dip your finger in the water and trace the outer edges of the wonton wrapper before folding it shut. Press hard to expel any air bubbles—otherwise, they might burst open on your griddle or in the air fryer!

The Shortcut: If you ever don't feel like rolling them from scratch, Trader Joe's sells a highly rated box of frozen Jalapeño & Cream Cheese Crispy Wontons. They lack the bacon, but you can always sprinkle bacon crumbles right on top after cooking! [1]

Are you planning to crisp these up on an outdoor griddle, fry them in oil, or cook them in an air fryer? I can give you the exact temperature settings for whichever cooking method you choose!

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We have a blackstone so would it be best to cook them in oil on that?

Yes, cooking them in oil right on your Blackstone griddle works beautifully and gives them that perfect restaurant-quality crunch without making a mess inside your kitchen.

Because a Blackstone is a flat top, you won't be deep-frying them. Instead, you will do a shallow pan-fry method using a decent layer of high-heat oil. [1]

🍳 How to Cook Wontons on the Blackstone

Preheat to Medium: Turn your burners to medium heat (aiming for roughly 350°F). Let the steel get evenly hot. [1, 2]

Create an Oil Pool: Pour a generous, thin layer of high-smoke-point oil (like canola, vegetable, or avocado oil) directly onto the griddle surface. You want enough oil so the flat bottom of the wontons is fully sitting in it (about 1/8 inch deep). Do not use olive oil or butter here, as they will burn too fast. [1, 2]

The First Sear (90 Seconds): Place your assembled rangoons flat-side down into the oil. Let them sizzle undisturbed for 60 to 90 seconds until the bottoms are golden-brown and blistered. [1, 2]

Flip and Toast the Sides: Because wontons are three-dimensional, use your spatulas or tongs to flip them onto their angled side faces for another 30 to 60 seconds. [1]

The Secret Pro-Tip (The Bastardized Steam): If your cream cheese filling isn't melting quite fast enough, pull a trick from the Blackstone playbook: squirt a tiny splash of water near the wontons (not directly on the oil!) and trap the steam with a griddle dome lid for 30 seconds. This melts the hidden cheddar instantly. [1, 2]

Drain: Pull them off the flat top and set them on a plate lined with paper towels to drain off any excess grease. [1, 2]

⚠️ Two Things to Watch Out For

The Bacon Fat Trick: If you decide to cook raw bacon directly on the griddle first to make your filling crumbles, leave that leftover bacon grease on the flat top! Mix it right into your cooking oil to give the wonton shells a crazy-delicious, smoky flavor. [1]

Avoid "Blowouts": Standard takeout rangoons are folded into 4-pointed stars, which leaves a lot of trapped air. For the Blackstone, fold your wrappers into flat triangles instead. Press all the air out tightly before sealing. Flat triangles lay perfectly flat against the griddle plate, ensuring they brown evenly without popping open. [1, 2, 3]

To make them taste exactly like The Stillery, the secret is in the prep. Because you are griddling them, you have to blend the filling a specific way so it replicates their creamy, molten texture without turning into a watery mess on the flat top.

Here is exactly what you need to do to get that authentic restaurant taste:

🥄 Step 1: The "Stillery Style" Filling Prep (5 Minutes)

Soften the Cheese: Microwave your 8 oz block of cream cheese for about 15–20 seconds until it is soft and easy to stir.

The Golden Ratio: In a bowl, thoroughly mix the cream cheese with 3/4 cup of the shredded cheddar/jack, 1/2 cup of the crumbled bacon, and 2 finely diced jalapeños (seeds removed!).

The Flavor Secret: Stir in 1/4 teaspoon of garlic powder and a tiny pinch of salt. This elevates the filling from tasting like plain cheese to tasting like a scratch-made pub appetizer.

📐 Step 2: The Flat-Triangle Fold (The Blackstone Secret)

To keep the filling from bursting out into your cooking oil, use a flat-triangle fold instead of the typical 4-corner takeout purse. This maximizes contact with your Blackstone plate:

Put exactly 1 teaspoon of filling right in the center of a wrapper. (Don't overfill it!)

Wet two adjacent edges of the square wrapper with a moist finger.

Fold it over into a triangle.

Press out ALL the air: Start from the cheese pocket and press outward toward the edges to squeeze any air bubbles out, then crimp the edges tightly to seal. Trapped air expands when heated and causes blowouts!

🧊 Step 3: The 15-Minute Freezer Trick (Crucial for Taste)

Before you take them outside to the Blackstone, place your tray of folded wontons in the freezer for 15 minutes.

Why this matters: Wonton wrappers cook incredibly fast. If your filling is room temperature, the cheese will turn to liquid and burst the seams before the wrapper gets crispy. Freezing them slightly ensures the outside gets perfectly shatter-crisp and golden right as the inside reaches a molten, gooey melt.

Once they finish their 15-minute chill, take them straight to your preheated Blackstone with your oil and griddle them up!