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We grew too many jajapenos! These poppers blend my 25 years in the south with my California upbringing. Best to use peppers you have roasted, peeled, and seeded - that way the crust won't slide off.
- Beat together cream cheese and cheddar until fluffy.
- Mix in cilantro, onion, and seasonings.
- Snip corner off a ziploc baggie. Put cheese mixture in bag.
- Pipe filling into peppers.
- Refrigerate until firm.
- Or freeze untouching in layers for later use.
- Heat 1/4 inch oil in skillet over medium-high heat; reduce to medium.
- Dip poppers in egg then coat in corn meal.
- Fry 3 minutes per side, in batches, or until browned and cheese is warm.
- To prepare the peppers ahead of time, cut off tops, broil on all sides until skins are blistered, steam in plastic bag at least 1/2 hour, then peel and carefully remove the innards with a small skinny knife. Wear gloves or your hands will sting for 2 days!