Crispy Cheddar-Stuffed Jalapeño Poppers
User Reviews
5
Crispy Cheddar-Stuffed Jalapeño Poppers
Description
This recipe takes medium-sized jalapeño peppers, removes the stems, seeds, and membranes to reduce heat and create room for a cheddar cheese filling. The peppers are then dipped in beaten eggs and rolled in bread crumbs to create a crunchy coating.
Frying the coated peppers in hot vegetable oil at 375°F for 2–3 minutes developed a crisp exterior while melting the cheese inside to a creamy consistency. The peppers are drained on paper towels after frying to remove excess oil.
Wearing disposable gloves during preparation prevents skin irritation caused by jalapeño capsaicin. Starting with cold ingredients helps keep cheese solid during frying to minimize leaks. Adding a small amount of cream cheese to the cheddar improves filling consistency. Leaving part of the stem intact creates a solid end to retain filling and ease handling.
Ingredients
- 24 jalapeno pepper medium size
- 1 1/2 cups cheddar cheese shredded
- 3 egg slightly beaten
- 2 cups bread crumbs
- 6 cups vegetable oil for frying
Instructions
- Wearing plastic gloves, cut the stem end off of the peppers. Carefully remove the seeds and white membrane and stuff the peppers with cheese.
- Heat the oil to 375°F in a deep fryer or large pot.
- Create a breading station by placing the eggs in a small bowl and the bread crumbs in a shallow pan.
- Drop 4 peppers into the eggs and toss to coat. Using a fork, lift 1 pepper at a time out of the eggs and shake off the excess. Drop the egg-coated pepper into the breadcrumbs and toss to coat. Place the breaded pepper on a sheet pan and repeat with the remaining peppers. When all the peppers are coated, let them sit to dry for 15 minutes.
- With a slotted spoon, place the peppers, a few at a time, into the hot oil and fry for 2 to 3 minutes, until golden. Transfer the fried peppers to a platter lined with paper towels to drain. Repeat with the remaining peppers. Serve immediately.
Notes
- Wear disposable gloves when handling jalapeños to avoid skin irritation from capsaicin.
- Start with very cold ingredients to reduce cheese leakage during frying.
- Add about 5% cream cheese to the cheddar for a firmer, creamier filling.
- When cutting stems off peppers, leave enough stem to create a solid end that helps hold the cheese inside during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 121mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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