Jalapeño Poppers
These jalapeño poppers are crunchy, creamy and full of flavor. They're the perfect appetizer or finger food.
Servings 4
Ingredients
- 2 quarts oil for frying vegetable, canola, and peanut are great for deep frying
- 12 fresh jalapeños
- 8 oz cream cheese softened
- 1 cup shredded sharp cheddar cheese
- 3 oz real bacon bits or 6 slices of cooked bacon, chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp dried chives or fresh, chopped
Ingredients for the dredge
- 1 cup flour
- 1 cup milk
- 1 cup Italian breadcrumbs
- 2 teaspoons paprika
Instructions
Preparation
- Wash and dry jalapeños.
- Slice each jalapeño lengthwise, making sure the stem is intact on both halves. Scoop out seeds and ribs.
- Preheat 2 quarts of cooking oil to 375°F.
- Add paprika to breadcrumbs and combine.
Prepare the filling and poppers
- In a large mixing bowl combine cream cheese, sharp cheddar cheese, garlic powder, Worcestershire sauce, chives, and bacon.
- Using a spoon, fill the hollowed out jalapeños with cheese mixture.
- Arrange the dredge assembly line starting with the 1 cup flour, 1 cup milk, and 1 cup Italian bread crumb mixture.
Dredge and cook the poppers
- One by one, start by dipping stuffed jalapeños in milk, then into the flour mixture.
- Allow 10 minutes for the jalapeños to dry.
- Next, dip each jalapeño again in milk, then roll wet jalapeños into the breadcrumb mixture.
- Place in the refrigerator for 15 minutes to chill and firm up the breading.
- Finally, working in small batches, deep-fry your coated jalapeños until they are golden brown, about 3 minutes.
- Transfer to a baking sheet lined with paper towels to cool for about 5 minutes.
- Serve warm and enjoy!