1/2 Photos of Deconstructed Jalapeno Poppers Balls
2 hrs 5 mins
My favorite part of a jalapeno popper was always the cream crease and the fried breading. This recipe is super easy and lets the cream cheese play a bigger role. **Please note the preparation time is mostly chilling time. Confession, I am a huge wimp when it comes to hot food and as this recipe is written, it's a little more spicy than I'd prefer. But with fewer peppers you lose a lot of the flavor. If you love heat, you can add more jalapenos or use fresh instead of jarred which are usually much hotter. I serve with a mild salsa and ranch dip, both go well with flavors and texture.
My Private Note
Units: US | Metric
- 1Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
- 2Refrigerate at least 30 minutes to an hour.
- 3Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
- 4Beat the two eggs in a shallow bowl.
- 5Dip each coated ball into the egg and then roll again in the breadcrumbs.
- 6Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
- 7Refrigerate the finished balls for at least another hour, up to overnight.
- 8Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
- 9They hold up best if you let them sit for a couple minutes before eating.
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Nutritional Facts for Deconstructed Jalapeno Poppers Balls
Serving Size: 1 (392 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 63.1
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 2.6 g
- Cholesterol 34.5 mg
- Sodium 70.3 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.1 g
- Sugars 0.6 g
- Protein 1.8 g
The following items or measurements are not included: