|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|*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.|
Jalapeño poppers are a very popular appetizer in restaurants, and for good reason. They're crispy, spicy, and cheesy all at once, and you can hold them in your hands easily. The little hot peppers are hollowed out, filled with a cheesy mixture, then deep-fried until they are crisp and the filling is melted and creamy.
This recipe is pretty easy to make at home; it just takes a little preparation. Take your time and enjoy the process, and you'll have homemade poppers that are even better than the restaurant app you love.
- 11 ounces cream cheese (softened)
- 1 teaspoon oregano (dried)
- 2 teaspoons chili powder
- 2 cups shredded pepper jack cheese (about 8-ounce brick)
- 25 jalapeño peppers (seeded, cut in half)
- 3/4 cup milk
- 1 egg (beaten)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups breadcrumbs (or panko breadcrumbs)
- 3 to 4 cups oil (for deep-frying)
Gather the ingredients.
In a medium bowl, combine the cream cheese, oregano, chili powder, and pepper jack cheese. Mix well with a wooden spoon.
In a pot of simmering water, blanch the pepper halves for 2 minutes, then drain and dry thoroughly with paper towels.
Spoon the cream cheese mixture into the blanched jalapeño pepper halves.
Combine the milk and egg in one bowl.
In a shallow bowl, combine the flour and salt. Place the breadcrumbs in another shallow bowl and set them side by side.
Dip the stuffed jalapeños first into the milk, then into the flour mixture, making sure they are thoroughly coated.
Place the coated jalapeños on wire racks to dry for about 10 minutes.
Dip the jalapeños in the milk mixture again and then roll them in breadcrumbs to coat.
Let the coated peppers dry for 30 to 40 minutes, repeating the breading process if necessary.
In a large, deep, and heavy skillet, heat the oil to 365 F. Deep fry the filled and coated jalapeño peppers 2 to 4 minutes each, until golden brown.
Remove and let them drain on a paper towel.
Serve and enjoy.
- 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.
- Use an oil with a high smoke point that can withstand the temperature required of deep-frying. Canola, peanut, and vegetable oils are good choices.
- The exact amount of oil needed depends on the size of your pan; pour enough for a depth of about 2 to 3 inches.
- If you want to make whole jalapeño poppers, sandwich two similarly sized halves together. Add a little less filling because the excess cheese mixture will squeeze out of the open top. When frying, flip the poppers halfway through to ensure even cooking. The recipe will then yield 25 larger jalapeño poppers.
- 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.