1/7 Photos of Jalapeno Poppers
1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 1Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
- 2If 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.
- 3In a medium bowl, mix the cream cheese, and pepper jack cheese.
- 4In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
- 5Spoon mixture into the jalapeno pepper halves.
- 6Put the milk and flour into two separate small bowls.
- 7Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
- 8Allow the coated jalapenos to dry for about 10 minutes.
- 9Dip 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.
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Nutritional Facts for Jalapeno Poppers
Serving Size: 1 (1395 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 63.0
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 2.3 g
- Cholesterol 12.2 mg
- Sodium 64.7 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 0.3 g
- Sugars 0.6 g
- Protein 2.2 g