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.
- 340.19 g cream cheese, softened
- 226.79 g packageshredded monterey jack pepper cheese
- 25 jalapeno peppers, seeded and halved
- 236.59 ml milk
- 236.59 ml all-purpose flour
- 236.59 ml 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.
Oh, MAN! I fried in a bit of oil, rather than deep frying. Drained really well on cake racks over paper towel. These froze nicely, then reheated at 350 deg for about 10 min or so. Easy, peasy!
Gosh, I really thought I'd reviewed these the other day. They turned out so good I had to submit a photo. I had 50 peppers from the garden and used 2 pkg cream cheese, 1-1/2 cups shredded pepperjack, 1 cup cheddar, 1lb bacon-cooked, crumbled and processed to make it fine. I put all the filling in a ziploc bag, cut the corner and squeezed the filling into the pepper halves. I then put all of the peppers in the fridge on a jelly roll pan so the cream cheese mixture would firm up. I had made some fried zuchinni recently that suggested dipping in corn starch to help the coating stick so I decided to add some corn starch to my flour mixture. I didn't have bread crumbs so used club cracker crumbs for the first coating and then stuck them in the freezer while I ran to the store for bread crumbs. I then dipped the frozen or partially frozen poppers in the milk and bread crumbs and they looked perfect. I put them back on the jelly roll pans, back in the freezer and then into freezer ziploc bags. I took a few out later and fried them in oil and they turned out great. I'll definitely make these again. Thanks!
These turned out amazing! We grew a ton of jalapenos in our garden this year and had tried other recipes for poppers, but they never seemed to turn out right. We found this recipe (mainly because it said they freeze well) and tried them out. We use our electric fryer because we almost had a fire from the pan of oil (too hot) and we are thinking about mixing some spices or pepper seeds into the cheese mixture to add a little more kick. We have made about 300 poppers according to this recipe and they taste great even without the added spices, but they are pretty mild in heat. We took a batch to a BBQ and got rave reviews. We separate them into little packs and Food-Saver them to re-heat in the oven, and it has worked out really well. This recipe is a keeper for sure!