1 lb. fresh jalapenos
16 oz. cream cheese
8 oz. grated pepper jack cheese
1 tbsp. milk
1 cup flour
2 cups milk
2 cups bread crumbs
Oil (enough to submerge poppers completely)
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Directions:
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Prepare the jalapenos by removing stems and slicing lengthwise, being careful to remove all seeds and membranes. Set jalapenos in fridge to chill.
Combine cream cheese, grated pepper jack cheese and 1 tbsp. milk with a mixer until smooth. Stuff cheese mixture into jalapenos until mounded slightly.
Preheat oil to 400°F. Pour 2 cups milk into a bowl. Place flour on a large plate and bread crumbs on a separate plate. Dip poppers in milk and then roll in flour. When all poppers are completely covered, dip again in milk and roll in bread crumbs. Dip poppers once more in milk and roll in bread crumbs a final time. Place poppers in oil and fry for 2 minutes.
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Comments from Jana D
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This recipe is the best I have come up with thru lots of trials and errors. You can add seasoning of choice to bread crumbs for an extra kick too! They are a real hit at our potlucks.
Freezer tip: When I make more than needed I place extra poppers in freezer container and freeze for later use.
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User Reviews: |
Honest the best ones Ive ever had were made fresh at our local Chiles franchise. Whole pepper gutted filled with shredded, not cream cheese. With that yummie orange dippen sauce which Ive been trying to also perfect at home close but not yet.Any how Ive never been able to get the batter to stick.So Ive done the double soak roll but never the triple I will try this, also do you fry @ 350? |
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Made several times and find if you use canned whole jalapenos (gutted and cut lengthwise) you will get a spicer popper. Really enjoy this recipe!!! |
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This recipe was Awesome! The only thing is that I had a hard time finding pepper jack cheese. I had to settle for monterey jack. because the seeds are removed from the jalapenos, there was no heat at all. The poppers were delicious though! |
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View all 4 reviews of this recipe. |
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