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–+ servings

Jalapeno Poppers

300kcal
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Prep 30 minutes
Cook 5 minutes
Total 35 minutes
Crispy fried jalapeño halves stuffed with cream cheese, coated in flour and panko for a crunchy appetizer.
Servings 12 servings
Course Appetizer
Cuisine American

Ingredients

  • 6 whole Jalapeno Peppers halved lengthways and seeds/spine removed
  • 3/4 cup Cream Cheese
  • 1 cup Milk
  • 1 cup Flour for dredging
  • 1 cup Panko
  • 1/2 cup Italian Breadcrumbs
  • 1 tsp Salt to mix with panko/breadcrumbs
  • Oil for frying enough for deep or shallow frying at 350°F (about 175°C)

Method

  1. Prepare the jalapeños: halve each pepper lengthways and remove seeds and membranes to create a cavity for the filling.
  2. Mix the Italian breadcrumbs, panko and salt in a shallow bowl (add other seasonings if desired).
  3. Fill each jalapeño half with about 1 tablespoon cream cheese (mix in green onions, bacon, or cheddar if desired).
  4. Set up a dredging station: one bowl of milk, one plate of flour, and the panko/breadcrumb mix. Dunk each filled pepper in milk, roll in flour and place on a wire rack to dry for about 10 minutes.
  5. Dunk each pepper in the milk again, roll in the panko/breadcrumb mix, and set aside to dry for about 10 minutes.
  6. For extra-crispy coating, dunk the pepper back into the milk and then again into the panko mixture, then set aside briefly to firm up.
  7. Heat oil to 350°F (175°C). Fry the poppers for about 4–6 minutes until golden and crispy, turning as needed for even browning.
  8. Drain on paper towels and allow to cool slightly before serving — they will be very hot.

Nutrition

Calories300kcalCarbohydrates20gProtein6gFat22gSaturated Fat8gCholesterol40mgSodium500mgPotassium180mgFiber1.5gSugar2gVitamin A6IUVitamin C10mgCalcium60mgIron1.2mg

Notes

I mixed some green onions into the cream cheese, but you can add whatever you want: sharp cheddar, bacon, onions, etc.

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