Jalapeo Poppers


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11 ounces cream cheese, softened
1 teaspoon dried oregano
2 teaspoons chili powder
2 cups shredded pepper jack cheese (about an 8-ounce brick)
25 jalapeo peppers, seeded, cut in half
3/4 cup milk
1 egg, beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups breadcrumbs (or panko breadcrumbs)
3 to 4 cups oil, for deep-frying


Gather the ingredients.

In a medium bowl, combine the cream cheese, oregano, chili powder, and pepper jack cheese. Mix well with a wooden spoon.

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 jalapeo pepper halves.

Combine the milk and egg in one bowl.

In a shallow bowl, combine the flour and salt. Place the breadcrumbs in another shallow bowl and set them side by side.

Dip the stuffed jalapeos first into the milk, then into the flour mixture, making sure they are thoroughly coated.

Place the coated jalapeos on wire racks to dry for about 10 minutes.

Dip the jalapeos in the milk mixture again and then roll them in breadcrumbs to coat.

Let the coated peppers dry for 30 to 40 minutes, repeating the breading process if necessary.

In a large, deep, and heavy skillet, heat the oil to 365 F. Deep fry the filled and coated jalapeo peppers 2 to 4 minutes each, until golden brown.

Remove and let them drain on a paper towel.

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