Jalapeño Poppers
Restaurant-quality jalapeño poppers feature a crispy exterior and a cheesy filling, perfect for entertaining, with steps to ensure optimal breading adhesion and frying.
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Instructions
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Start boiling a medium pot of water. Combine 11 ounces cream cheese, 1 teaspoon oregano, 2 teaspoons chili powder, and 2 cups shredded pepper jack cheese in a bowl; mix well.
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Blanch 25 halved and seeded jalapeño peppers in simmering water for 2 minutes, then transfer to an ice bath, drain, and dry thoroughly.
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Spoon the cream cheese mixture into each blanched jalapeño half.
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Prepare a dredging station: whisk 3/4 cup milk with 1 beaten egg in one bowl, combine 1 cup all-purpose flour and 1/2 teaspoon salt in a second shallow bowl, and place 1 1/2 cups breadcrumbs in a third shallow bowl.
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Dip each stuffed jalapeño into the milk mixture, then flour, then milk again, and finally coat thoroughly with breadcrumbs. Place coated peppers on a baking sheet.
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Refrigerate the coated peppers for 30-40 minutes to dry; re-dredge if needed.
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Heat 2-3 inches of vegetable oil in a large skillet to 365°F. Deep-fry jalapeño poppers in batches for 2-4 minutes until golden and crispy, maintaining oil temperature.
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Drain fried poppers on paper towels before serving.