Homemade Jalapeno Poppers

Not every recipe requires a trick or special instructions to result in success. In fact, I’d have to say that most recipes are pretty cut and dry and if followed to the letter even a child could make them.

There are, however, some recipes that require a technique, or trick if you will, that really needs to be incorporated in order to attain the results you want. Jalapeno poppers is one of these recipes.

There are two things that you need to remember when making these:

  1. This is not going to be a quick process, so be sure to leave yourself enough time to do it right.
  2. Dry time is not an option – it is the trick I was talking about.

Allowing your poppers to dry thoroughly between coatings of flour and bread crumbs, is what ensures that your popper will stay intact when dropped into the deep fryer. If you do not make sure that the entire pepper and cheese filling are covered or that the breading is dry, success will be hit or miss at best. The bread crumbs are what keep the cheese from leaking out of the pepper and making a real mess of your deep fryer.

Jalapeno Poppers

Step 16: Remove poppers from oil and drain on paper towel. Serve immediately.

4 to 12 Ounces Cream Cheese, softened (the amount depends on how many peppers you have)

4 to 12 Ounces finely shredded Cheddar Cheese (match this amount with how much cream cheese you use)

Jalapeno Peppers, seeded and halved

1 Cup Milk

1 Cup Flour

1 Cup Dry Bread Crumbs (I used Italian)

Oil for frying

Hold the cursor over pictures for step-by-step instructions or click on them to bring up a slide show.

Step 13: Repeat steps 10 through 12.

Step 14: Heat deep fryer to 365 degrees.

Now that you’ve mastered the jalapeno popper, this technique can be applied to all sorts of things – motzerella sticks is high on my list of one to try. What are you thinking of trying?

I finally got these right, and for this I am – Simply Grateful.

Jalapeno Poppers

  • Servings: Serves 4 -8 people
  • Print

Ingredients

  • 4 to 12 Ounces Cream Cheese, softened (the amount depends on how many peppers you have)

  • 4 to 12 Ounces finely shredded Cheddar Cheese (match this amount with how much cream cheese you use)

  • Jalapeno Peppers, seeded and halved

  • 1 Cup Milk

  • 1 Cup Flour

  • 1 Cup Dry Bread Crumbs (I used Italian)

  • Oil for frying

Directions

  1. Combine cream and cheddar cheese.
  2. Halve jalapenos. Be sure to wear gloves.
  3. Remove seeds from jalapenos. I used a grapefruit spoon.
  4. Fill each jalapeno halve with cheese mixture
  5. Place milk and flour in separate bowls.
  6. Dip jalapenos into milk.
  7. Dredge milk-dipped jalapenos in flour.
  8. VERY IMPORTANT. ALLOW JALAPENOS TO DRY COMPLETELY. I let mine sit for 15 minutes.
  9. Place bread crumbs in bowl.
  10. Dip dried jalapenos into milk.
  11. Dredge milk-dipped jalapenos in bread crumbs. Make sure entire pepper is covered.
  12. VERY IMPORTANT. ALLOW JALAPENOS TO DRY COMPLETELY. I let mine sit for 15 minutes.
  13. Repeat steps 10 – 12.
  14. Heat oil in deep fryer to 365.
  15. Drop jalapenos into oil and cook 2 -3 minutes until golden brown.
  16. Remove from oil and allow to drain completely on paper towel. Serve immediately.

Cooking Note

When I make these I make a lot of them. When I’ve fried the ones we plan on eating right away, I freeze the remaining ones. To do this, place the uncooked poppers on a parchment lined cookie sheet. Place the poppers in the freezer for 1 – 2 hours, until frozen. Then transfer to bags or bowls for storage. To cook, defrost as many poppers as you want on the counter, being sure they are not touching each other. Deep fry as directed above.

Alternatively you can deep fry extra poppers, cool and then freeze as directed above. Then bake when you want to serve. Heat oven to 350 and place frozen poppers on baking sheet. Bake 12-15 minutes until heated through.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2016

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3 thoughts on “Homemade Jalapeno Poppers

  1. Suzanne says:

    Oh, I wish, I wish, I wish I was like the rest of the planet and liked peppers ‘cus these look so good! However, the mozzarella cheese sticks – ohhh, those sound so delectable!

    Like

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