Stuffed Jalapeno Poppers (Fried)
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Stuffed Jalapeno Poppers (Fried)
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This stuffed jalapeno poppers recipe can be made in only 35-minutes and is vegetarian friendly.
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Ingredients
- 20 small jalapenos
- 3 tbsp all purpose flour
For the filling
- 4 oz softened cream cheese
- 1 cup shredded cheddar cheese
- 4 tsp sweet and spicy umami blend
- 1/2 tsp ground black pepper
- 1/8 tsp salt
- 1 1/2 tbsp minced chives
For the batter
- 1 cup all purpose flour
- 1/2 cup corn starch
- 2 tsp baking powder
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 cup sparkling water plus 2 tbsp or more as needed
- Neutral oil for frying (avocado or grapeseed oil)
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Instructions
- Prepare the filling by combining softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix until combined and set aside.
- Next, prepare the jalapenos: cut the tops off the jalapeno peppers and hollow the jalapeno peppers using a sharp, small paring knife.
- Evenly distribute the filling into the jalapeno cavities, using a piping bag, filling just to the top of each jalapeno (see notes for helpful tips).
- Place the jalapenos in the freezer while you prepare the batter (this will keep the jalapeno filling cool).
- Toss the stuffed jalapenos in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more sparkling water, 1 tbsp at a time if needed to get the right consistency.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked jalapenos. Remove the jalapenos from the freezer.
- Drop a few jalapenos in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping them into the hot oil.
- Fry for about 4-5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the jalapneo. If you find the jalapenos are getting too dark in colour, turn the heat down a bit.
- Garnish with sea salt and best enjoyed within 15-20 minutes of cooking!
Notes
- Be very careful with the raw jalapeños, be sure to wash your hands + surfaces, wearing gloves if you’d like instead!
- Find jalapenos too spicy? Try using sweet mini peppers instead.
- If you don't have a piping bag, you can make one by filling a resealable plastic bag and cutting the corner off. Or, you can cut a triangle out of parchment paper, fold into a cone with an opening at the end of the cone.
Nutrition Information
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Calories
163kcal
(8%)
Carbohydrates
15.8g
(5%)
Protein
3.5g
(7%)
Fat
10g
(15%)
Saturated Fat
3.1g
(16%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
12.3mg
(4%)
Sodium
313.9mg
(13%)
Fiber
2.9g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 20jalapenos
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 15.8g | 5% |
| Protein | 3.5g | 7% |
| Fat | 10g | 15% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12.3mg | 4% |
| Sodium | 313.9mg | 13% |
| Fiber | 2.9g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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