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.
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Units: US | Metric
- 1Beat together cream cheese and cheddar until fluffy.
- 2Mix in cilantro, onion, and seasonings.
- 3Snip corner off a ziploc baggie. Put cheese mixture in bag.
- 4Pipe filling into peppers.
- 5Refrigerate until firm.
- 6Or freeze untouching in layers for later use.
- 7Heat 1/4 inch oil in skillet over medium-high heat; reduce to medium.
- 8Dip poppers in egg then coat in corn meal.
- 9Fry 3 minutes per side, in batches, or until browned and cheese is warm.
- 10To 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!
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Nutritional Facts for Jalapeno Poppers Southern Style
Serving Size: 1 (93 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 238.3
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 12.5 g
- Cholesterol 96.6 mg
- Sodium 339.0 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 1.6 g
- Sugars 2.2 g
- Protein 9.4 g