Jalapeño Poppers
It’s gonna be hot, hot, hot at your next party with these stuffed peppers, also known as jalapeño poppers. Garnished with cream cheese, cheddar and bacon, they’re then coated in breadcrumbs and fried. These crispy little bombs filled with melted cheese will raise the temperature a few degrees any evening.
Ingredients
- 1 block (250 g) cream cheese, softened
- 3/4 cup (75 g) sharp cheddar cheese, grated
- 3 slices cooked bacon, crumbled
- 2 tbsp chives, finely chopped
- 12 jalapeño chili peppers, halved lengthwise and seeded (see note)
- 1/3 cup (50 g) unbleached all-purpose flour
- 1 tsp salt
- 3/4 cup (180 ml) milk
- 1 1/4 cups (155 g) breadcrumbs
- Vegetable oil, for frying
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
- In a bowl, combine the cream cheese, cheddar, bacon and chives. Season with salt and pepper.
- Fill the jalapeño halves with the cheese mixture. Set aside on another baking sheet.
- In a shallow dish, combine the flour and salt. Pour the milk into a second shallow dish. In a third shallow dish, place the breadcrumbs.
- Working one at a time, dredge the stuffed jalapeños in the flour, shaking off any excess and returning them to the baking sheet as you go. Dip the jalapeños in the milk. Press into the breadcrumbs to coat well. Dip in the milk a second time. Press into the breadcrumbs a second time to coat well.
- Fry a few jalapeños at a time for 2 to 3 minutes, stirring, until golden. Watch out for splattering. Drain on the paper towels (see note). Season with salt.
- Place the fried jalapeños on a serving dish. Serve with sour cream and lime wedges, if desired. Serve immediately.
It’s gonna be hot, hot, hot at your next party with these stuffed peppers, also known as jalapeño poppers. Garnished with cream cheese, cheddar and bacon, they’re then coated in breadcrumbs and fried. These crispy little bombs filled with melted cheese will raise the temperature a few degrees any evening.