Jalapeño Poppers

Jalapeno Poppers
TheCrimsonMonkey/E+/Getty Images
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Drying Time: 40 mins
  • Yield: 25 poppers (12 servings)
Nutritional Guidelines (per serving)
119 Calories
7g Fat
10g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 25 poppers (12 servings)
Amount per serving
Calories 119
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 27mg 9%
Sodium 193mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Protein 4g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jalapeño poppers are a very popular appetizer in restaurants. The little hot peppers are hollowed out, filled with a cheesy mixture, then deep fried until the peppers are crisp and the filling is melted and creamy. This recipe is pretty easy to make at home; it's just a bit fussy. Take your time and enjoy the process, and you'll have homemade poppers that are even better than the restaurant app.

Ingredients

  • 11 ounces cream cheese (softened)
  • 1 teaspoon oregano (dried)
  • 2 teaspoons chili powder
  • 2 cups pepper jack cheese (shredded)
  • 25 jalapeno peppers (seeded, cut in half)
  • 3/4 cup milk
  • 1 egg (beaten)
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 cups breadcrumbs (or panko breadcrumbs)
  • Oil (for deep frying)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, combine the cream cheese, oregano, chili powder, and pepper jack cheese. Mix well.

  3. In a pot of simmering water, blanch the pepper halves for 2 minutes, then drain and dry thoroughly with paper towels.

  4. Spoon the cream cheese mixture into the blanched jalapeño pepper halves.

  5. Combine the milk and egg in one bowl.

  6. In another shallow bowl combine the flour and salt.

  7. Dip the stuffed jalapeños first into the milk then into the flour mixture, making sure they are thoroughly coated.

  8. Place the coated jalapeños on wire racks and let dry for about 10 minutes.

  9. Dip the jalapeños in the milk mixture again and then roll them in breadcrumbs to coat.

  10. Let the coated peppers dry for 30 to 40 minutes, repeating the breading process if necessary.

  11. In a large and deep heavy skillet, heat the oil to 365 F. Deep fry the filled and coated jalapeño peppers 2 to 4 minutes each, until golden brown.

  12. Remove and let drain on a paper towel.

Tips

  • Be very careful when halving and seeding the peppers. Use rubber gloves and do not touch your eyes while you are working with jalapeños or any hot peppers.
  • There are a few options when preparing jalapeño poppers. You can make them ahead of time and when you're ready to serve reheat them in the oven. If you prefer, you can bypass deep frying them and bake them instead. You can prep them in advance, stuff them, and freeze them without cooking. The number one thing to remember is that if you plan to prepare them ahead of time, you'll want to freeze them without frying them to keep the crust crispy.
  • To freeze, prepare the peppers but do not fry. Place on a cookie sheet and freeze until hard, then package in a single layer in plastic freezer containers. To heat up, place on cookie sheets and bake at 350 F for 20 to 30 minutes until hot all the way through, golden brown, and crisp. Or you can fry the frozen poppers: Just add 1 to 2 minutes to the frying time if they were frozen.