Breaded Jalapeno Poppers

Recipe by Geema
READY IN: 1hr 15mins
YIELD: 50 poppers




  • 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.