Jalapeno Poppers






24 fresh jalapeño peppers
1-1/2 cup shredded cheddar cheese
6 cups vegetable oil, for frying
3 eggs, slightly beaten
2 cups bread crumbs


Wearing plastic gloves, cut stem end off jalapeno peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer or large pot to 375°F.

Meanwhile, place eggs in small bowl. Place crubs in shalow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan.

When all peppers are coated, set aside for 15 minutes to set up and dry. Repeat with remaining peppers. With slotted spoon, slip peppers, 5 to 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden.

Remove to platter lined with peper toweling to drain. Repeat with remaining peppers. Serve immediately.

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