Recipe by Geema
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.
Top Review by mommyoffour
Okay, this was a trial run to see if we liked them and to see if they would freeze well. I made them because we want to make a bunch this summer when the peppers are in abundance and stick them in the freezer to keep for later. They worked perfectly. After we breaded them we froze them individually and threw them in a Ziploc. A bit of the breading came off, but for the most part it stayed on. And they baked up beautifully. LOVE this recipe. thank you for sharing.
- 12 ounces cream cheese, softened
- 1 (8 ounce) packageshredded monterey jack pepper cheese
- 25 jalapeno peppers, seeded and halved
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs
- oil (for frying)
Directions See How It's Made
- Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
- If 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.
- In a medium bowl, mix the cream cheese, and pepper jack cheese.
- In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
- Spoon mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls.
- Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
- Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs.
- Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F (180 degrees C).
- Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.
- Remove and let drain on a paper towel.