|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 2mg||10%|
|*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.|
These delicious little jalapeño poppers make a fabulous appetizer for any kind of occasion or gathering. Jalapeño peppers are stuffed with a cheddar and cream cheese mixture and then they're battered and deep-fried to perfection. They also make a fun weekend snack project, just because you feel like making something crispy, cheesy, and spicy.
You don't have to use jalapenos for this recipe. Try small yellow peppers, or even a red, green, or peppers that are milder and smaller than a jalapeno can be substituted, too. If you use jalapeño peppers for the recipe, make sure they are rather large and plump. The process of coating and breading the peppers in multiple steps keeps the batter from sliding off when you fry them, so take your time with the process for the best results possible.
These poppers are great when served with a spread of snacks that includes salsa, guacamole, and tortilla chips.
Click Play to See This Recipe Come Together
15 plump jalapeño peppers
8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese
1 cup milk
1 cup all-purpose flour
1 dash salt
1 cup plain dry breadcrumbs
Steps to Make It
Gather the ingredients.
Slice jalapeño peppers in half lengthwise; remove the seeds. In a small bowl, mix the cream cheese and cheddar until well blended. Fill the jalapeño pepper halves with the cream cheese mixture and press halves back together.
Put the milk in a shallow bowl.
Combine the flour and salt in a shallow bowl.
Put the breadcrumbs in a shallow bowl.
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 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 breadcrumbs and let dry again.
Meanwhile, heat oil in deep fryer to 370 F.
Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown.
Transfer jalapeño poppers to paper towels to drain.
Let cool for a minute or so and enjoy!
- Because of the heat of the peppers, we recommend wearing gloves when working with them. 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, milk or yogurt, and a baking soda paste. Prevention (gloves) is the best remedy!
How to Store and Freeze Jalapeño Poppers
This fun appetizer can be made in advance; you can slice and stuff the peppers with cheese and cover and refrigerate them a day ahead of time. You can also prepare them through the stuffing and coating phase and then freeze them on a rimmed baking sheet. Once they're frozen solid, transfer to a zip-close bag and freeze for up to three months. They're best if you defrost them in the fridge and then fry them.
Jalapeño poppers are best the day they are made, but you can reheat them the following day in a 350 F oven for 5 to 10 minutes. You can also reheat them in the microwave, but the texture is a bit crispier in the oven.