Jalapeño Poppers

By Diana Rattray

Updated 09/20/18

Jalapeno poppers

The Spruce

 

Ratings (136)
  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Yield: 6 to 8 Servings (serves 6-8)
Nutritional Guidelines (per serving)
355 Calories
20g Fat
34g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 Servings (serves 6-8)
Amount per serving
Calories 355
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 54%
Cholesterol 53mg 18%
Sodium 522mg 23%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 22%
Protein 12g
Calcium 286mg 22%
*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.)

These delicious little jalapeño poppers make a fabulous appetizer for a party or game day gathering. Jalapeño peppers are stuffed with a cheddar and cream cheese mixture and then they're battered and deep-fried to perfection. 

I used small yellow peppers for the poppers shown in the picture because that's what I had, but red or green, or a milder small pepper may be substituted. If you use jalapeño peppers for the recipe, make sure they are rather large and plump. 

Because of the heat of the peppers, take care when working with them. I recommend gloves. If you don't have gloves, put plastic bags over your hands as you work. The capsaicin in the peppers gives them their spicy hot flavor, but it can also cause an unpleasant burning sensation if the peppers come in contact with the skin.  

If you do happen to get some of the hot pepper oils on your hands, don't touch your eyes or face. To lessen the burn, try washing your hands with dish soap (preferably Dawn, because it dissolves oil so well). Other possible remedies include vegetable oil, a weak bleach solution, milk or yogurt, and a baking soda paste. Prevention (gloves) is the best remedy!

Ingredients

  • 15 jalapeño peppers (plump)
  • 8 ounces cream cheese (room temperature)
  • 1/2 cup Cheddar cheese (shredded)
  • 1 cup milk
  • 1 cup​ all-purpose flour
  • 1 dash salt
  • 1 cup ​breadcrumbs (plain, dry)

Steps to Make It

  1. Slice jalapeño peppers in half lengthwise; remove seeds. Combine the cream cheese and Cheddar, mixing until well blended. Fill the jalapeño pepper halves with cream cheese mixture and press halves back together.

    fill jalapenos
     The Spruce

  2. Put milk in a shallow bowl.

    milk in bowl
     The Spruce

  3. Combine the salt and flour in a shallow bowl.

    combine salt and flour
     The Spruce

  4. Put bread crumbs in a shallow bowl.

    breadcrumbs in bowl
     The Spruce

  5. Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.

    dip jalapenos in flour
     The Spruce

  6. Dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.

    dip in breadcrumbs
     The Spruce
  7. heat oil
     The Spruce

  8. Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown.

    deep fry poppers
     The Spruce

  9. Transfer jalapeño poppers to paper towels to drain.

    dry poppers
     The Spruce

  10. Let cool for a minute or so and enjoy!

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