Today is Mexican Food here at Welcome Home and what says
Mexican food better than jalapeno peppers! Jalapeno Poppers to
be exact! I make mine stuffed with cheddar cheese or Monterey Jack and
sometimes cream cheese and bacon. Then I bread them and fry them for that
perfect crispy bite! Some people blanch them first; some people bake them
first that’s up to you. If you like a crunch to your peppers, then
don’t do either. But whatever you do, make sure you wear gloves when
you make them and keep your hands away from your face!
Jalapeno Poppers
6-8 jalapenos, sliced in half lengthwise, seeds and stems
removed
4 ounces cream cheese (room temperature)
½ cup grated cheddar cheese
1/4 cup flour
Salt and pepper to taste
1 large egg, lightly beaten
1/2 cup milk
1 cup panko bread crumbs
oil for frying
Clean your peppers and remove the stems. Slice
each pepper down one side and scoop out the core and remove all of
the seeds. You will need to decide whether or not you want to soften them before you stuff and fry
them. If you want a soft pepper on the inside with a crunchy
outside, then roast your peppers at in a preheated 450
degree oven until browned on all sides. Then remove and cool before
stuffing them.
In a medium bowl, mix the cream cheese and cheddar cheese until
blended. Stuff each of the peppers with the cheese. Then put the two
halves together. The stuffing mixture should hold them together well.
Set up your dredging station with three shallow
bowls. Add salt and pepper to flour. Mix the beaten egg with
milk. Next add the milk to one bowl and the flour and breadcrumbs to
the other two. Dredge the peppers in the seasoned flour, dip them in
the egg and milk mixture, and dredge them in the bread crumbs. I
like to repeat this same process a second time so I have a nice thick
coating and the cheese doesn’t come out when you fry them.
To fry the poppers: Fill a heavy skillet (I use my
cast iron skillet) with about 2-3 inches of oil. Heat on medium high
heat until it reaches a temperature of 350 degrees. Fry
just a few peppers at a time until golden brown, about 3 minutes per batch. Using
a slotted spoon, remove the peppers to a sheet pan lined with
paper. Continue to fry the peppers, making sure your oil is at the
350 degrees for each batch.
To Bake the poppers: Preheat the oven to 400 degrees. Place the stuffed breaded poppers onto a greased sheet pan and bake for 30 minutes or until brown. Sprinkle with additional salt.
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