5.0 from 21 votes
Crispy Cheddar-Stuffed Jalapeño Poppers
Perfectly crispy on the outside with gooey melted cheddar inside, these homemade jalapeño poppers are an irresistible appetizer for game day, parties, or anytime you're craving something deliciously indulgent. Simple to make and far better than store-bought or restaurant versions!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 24
Calories: 98 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 24 Jalapeno peppers (medium size)
- 1 1/2 cups shredded cheddar cheese
- 3 eggs 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.
Cup of Yum
Notes
- Why you need to wear disposable gloves when cutting your jalapeños. Jalapeños have a compound in them called capsaicin which is very irritating to the skin. If you've never had the misfortune of accidentally touching your eye after cutting into a hot pepper, be very thankful - it's awful!
- Starting with very cold ingredients will help prevent the cheese from running out of the peppers when frying.
- Add about 5% cream cheese to the cheddar for better consistency,
- To help keep the cheese in the pepper, when you cut off the stem end, leave enough to give you a solid end.
Nutrition Information
Calories
98kcal
(5%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.02g
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%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 98
% 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.