Jalapeno Poppers

 Jalapeno Poppers have to be one of my favorite snacks. I certainly don’t care how these lovely nuggets of heat come, I think they are fantastic. You can stuff them with cheese, bacon, shrimp, or just about anything else and they are going to disappear. I think the first time I tried one of these was when I was working in a restaurant, or you might just call it a place that served food. I thought these hot poppers were the best thing we had on the menu.

A bowl of homemade fried jalapeno poppers


Crispy, creamy, and just a bit spicy, Jalapeno Poppers are a hard-to-beat party snack or tailgate food everyone will love. The next time you get a craving for these classic restaurant apps, forget about going out. You can make the best poppers at home!


Ingredients

  • 30 jalapeno peppers
  • 16 ounces cream cheese softened
  • 12 ounces shredded Cheddar cheese
  • 1 cup milk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 cup seasoned bread crumbs
  • 1 quart of oil for frying

Instructions

  • It is highly recommended you wear gloves when cutting the jalapenos. The oils in the peppers can burn your skin. Slice jalapenos in half lengthwise. Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat. In a bowl combine cream cheese and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.
  •  Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the seasoned flour, the milk, and then back into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the breadcrumbs something to hold onto. 
  • Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. Dip pepper into the milk and the bread crumbs for the second time. Go head and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time. Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack. How to cook them from a frozen state: Heat oil to 350 degrees and cook until golden brown.

Nutrition

Calories: 133kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 58mg | Fiber: 0g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.9mg | Calcium: 114mg | Iron: 0.5mg



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