|Nutritional Guidelines (per serving)|
|Servings: 25 appetizers (25 servings)|
|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.|
Jalapeno poppers are a very popular appetizer in restaurants. The little hot peppers are filled with a creamy, cheesy mixture, then are deep fried until the peppers are crisp and the filling is melted and smooth. This recipe is pretty easy to make at home; it's just a bit fussy. Take your time and enjoy the process. You can make them ahead of time (see the note below) so all you have to do when it's time to eat is bake them. In fact, if you'd rather have these appetizers without the frying mess, make them the freezer way!
Be very careful when halving and seeding the peppers. Use rubber gloves and don't touch your eyes while you're working with jalapenos or any hot peppers. If you're making these ahead, freeze them WITHOUT frying them, then bake until hot when you want to serve them.
- 11 ounces cream cheese (softened)
- 1 teaspoon oregano
- 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)
In a medium bowl, combine the cream cheese, oregano, chili powder, and Pepper jJack cheese; blend well.
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 jalapeno pepper halves. Combinethe milk and egg in one bowl; in another shallow bowl combine the flour and salt.
Dip the stuffed jalapenos first into the milk then into the flour mixsture, making sure they are thoroughly coated. Place the coated jalapenos on wire racks and let dry for about 10 minutes.
Dip the jalapenos in milk mixture again and then roll them in breadcrumbs to coat. Let the coated peppers dry for 30-40 minutes, repeating the dipping in milk and rolling in breadcrumbs if necessary.
In a large and deep heavy skillet, heat the oil to 365 degrees F. Deep fry the filled and coated jalapeno peppers 2 to 4 minutes each, until golden brown. Remove and let drain on a paper towel.
To freeze, DO NOT FRY PEPPERS. Place on cookie sheet and freeze until hard, then package in single layer in plastic freezer containers. To eat, place on cookie sheets and bake at 350 degrees for 20-30 minutes until hot all the way through, golden brown, and crisp. Or you can fry the frozen poppers; add 1-2 minutes to the frying time.