Jalapeno Cheese Poppers
Jalapeño poppers are a very popular appetizer in restaurants, and for good reason. They’re crispy, spicy, and cheesy all at once, and you can hold them in your hands easily. The little hot peppers are hollowed out, filled with a cheesy mixture, then deep-fried until they are crisp and the filling is melted and creamy Poppers.
Ingredients
- 11 ounces cream cheese (softened)
- 1 teaspoon oregano (dried)
- 2 teaspoons chili powder
- 2 cups pepper jack cheese (shredded)
- 25 jalapeño peppers (seeded, cut in half)
- 3/4 cup milk
- 1 egg (beaten)
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/2 cups breadcrumbs (or panko breadcrumbs)
- Latif Cooking Oil (for deep frying)
Steps to Make It
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Gather the ingredients.
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In a medium bowl, combine the cream cheese, oregano, chili powder, and pepper jack cheese. Mix well.
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In a pot of simmering water, blanch the pepper halves for 2 minutes, then drain and dry thoroughly with paper towels.
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Spoon the cream cheese mixture into the blanched jalapeño pepper halves.
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Combine the milk and egg in one bowl.
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In a shallow bowl, combine the flour and salt. Place the breadcrumbs in another shallow bowl and set them side by side.
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Dip the stuffed jalapeños first into the milk, then into the flour mixture, making sure they are thoroughly coated.
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Place the coated jalapeños on wire racks to dry for about 10 minutes.
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Dip the jalapeños in the milk mixture again and then roll them in breadcrumbs to coat.
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Let the coated peppers dry for 30 to 40 minutes, repeating the breading process if necessary.
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In a large, deep, and heavy skillet, heat the oil to 365 F. Deep fry the filled and coated jalapeño peppers 2 to 4 minutes each, until golden brown.
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Remove and let them drain on a paper towel.
