Jalapeno Poppers Southern Style
Ready In: 30 mins
Serves: 6-8
Yields: 24 poppers
Ingredients
- 24 medium jalapeno peppers
- 8 ounces cream cheese, softened
- 4 ounces finely shredded sharp cheddar cheese, softened
- 2 tablespoons chopped cilantro leaves
- 3 tablespoons sliced green onions
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cumin
- 1 dash pepper
- 1 egg, beaten with a little water
- cornmeal
- oil (for frying)
Directions
- 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!
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