Prep 1 hr
Cook 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.
- 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)
- 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.
These really are POPPERS! Really good! The hot pepper taste is offset by the crumbs outside and the cream cheese filling! These little morsels take awhile to make but once you have an "assembly line" running it isn't bad! =)Enjoyed making this recipe. Thanks for posting.
I chose this recipe partly because there were already so many positive reviews, and partly because the description said they freeze well. These little gems are delicious! Crispy, crunchy, with just a little kick. I wrapped the cheese mixture in plastic wrap and rolled it out and chilled it while I was cutting and blanching the peppers--it made it very easy to slice and mash into each pepper half. I baked mine at 375 for about 30 minutes and they were golden and delicious. I have frozen some and hope to find that they are just as delicious reheated. I'll report back.**Edit: These were just as good frozen and then reheated in the oven. I'm so happy because now I can have these any time!! Thanks for posting this fantastic recipe!
We LOVE this recipe, I have tried many others and didn't get the "taste" that I wanted. These are time consuming but well worth it. I have made them a few times just put a batch in the freezer. Just wish I had found these sooner I wouldnt have given away so many jalapenos from my garden!!