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Jalapeno Poppers
4.8 from 36 votes

Jalapeno Poppers

Cheddar and cream cheese stuffed jalapeno poppers are so easy to make from scratch.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 30
Calories: 133 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 30 jalapeno pepper
  • 16 ounces cream cheese softened
  • 12 ounces cheddar cheese shredded
  • 1 cup milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper ground
  • ⅛ teaspoon paprika
  • ⅛ teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • 1 cup seasoned breadcrumbs
  • 1 quart vegetable oil for frying

Instructions

    Cup of Yum
  1. Slice jalapenos in half lengthwise. Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat.
  2. Prepare the cheesy filling by combining the cream cheese and shredded cheddar cheese in a small mixing bowl. Stir to combine.
  3. Use a ssmall poon to fill each pepper half with the cheese mixture.
  4. Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Whisk or stir spices into the flour until it has a uniform appearance.
  5. Place milk into a separate shallow bowl.
  6. Dip stuffed jalapeno into the seasoned flour, the milk, and then back into the seasoned flour.
  7. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the breadcrumbs something to hold onto.
  8. Pour breadcrumbs into a separate bowl.
  9. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack.
  10. Heat oil to 350 degrees.
  11. Dip pepper into the milk and the bread crumbs for the second time. Go ahead and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.
  12. Fry peppers one or two at a time until golden brown. This will only take a minute or two.
  13. Remove poppers from the oil and drain on a wire rack resting on a baking sheet. Draining them on paper towels can leave the bottoms a bit sogy.

Notes

  • It is highly recommended you wear gloves when cutting the jalapenos. The oils in the peppers can burn your skin.
  • It is highly recommended you wear gloves when cutting the jalapenos. The oils in the peppers can burn your skin.
  • You can freeze the fried jalapeno poppers to enjoy later. Place them spaced apart on a baking sheet and freeze until solid. Store frozen poppers in a zip-top freezer bag. To reheat frozen jalapeno poppers, bake at 350 degrees for 20 minutes until hot, about 20 minutes.

Nutrition Information

Calories 133kcal (7%) Carbohydrates 7g (2%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 29mg (10%) Sodium 195mg (8%) Potassium 58mg (1%) Fiber 0g (0%) Sugar 1g (2%) Vitamin A 350IU (7%) Vitamin C 0.9mg (1%) Calcium 114mg (11%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 30 Serving

Amount Per Serving

Calories 133

% Daily Value*

Calories 133kcal 7%
Carbohydrates 7g 2%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 195mg 8%
Potassium 58mg 1%
Fiber 0g 0%
Sugar 1g 2%
Vitamin A 350IU 7%
Vitamin C 0.9mg 1%
Calcium 114mg 11%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.