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Breaded Jalapeno Poppers

5.0(49)

Best poppers I've ever eaten. These freeze very well after frying, so you can make them ahead of time for a party and just reheat them.

by Geema·published 2003-02-28

Lunch/Snacks

Servings

50 poppers

Total time

1h 15m

prep 1h

Calories / serving

63 kcal

Ingredients (7)

serves

Instructions (13 steps)

01Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
02If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
03In a medium bowl, mix the cream cheese, and pepper jack cheese.
04In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
05Spoon mixture into the jalapeno pepper halves.

06Put the milk and flour into two separate small bowls.

07Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.

08Allow the coated jalapenos to dry for about 10 minutes.

09Dip the jalapenos in milk again and roll them through the breadcrumbs.

10Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

11In a medium skillet, heat the oil to 365 degrees F (180 degrees C).

12Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.

13Remove and let drain on a paper towel.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.