How to Make Homemade Jalapeno Poppers
My husband and I love jalapeno poppers so much. There is a restaurant here in the Orlando area, and the only reason we go is for there wonderful jalapeno poppers. Everything else on the menu is practically inedible, but the poppers are nearly perfect. They make them with fresh jalapenos. I have been afraid to make this dish at home in the past, but I figured, what better time to try them out than on the super bowl. I was searching through my email updates Sunday morning, and came across a great recipe from Tina at Mommy’s Kitchen. I researched a few other recipes, and decided on a game plan. I ran out to get the ingredients in the morning so we could have these Sunday night. For this recipe, Tina recommends blanching the peppers first, but I differ because I love crunchy peppers. I do HIGHLY RECOMMEND TO WEAR GLOVES WHILE PREPARING THE JALAPENOS. The heat from the peppers can burn your hands, and your face if you touch it, and the pain can last quite a while. I know, I have done it, more than once (you would have thought I have learned the first time). Now I always keep a box of vinyl gloves (powder free) on hand for preparing peppers. But also be sure not to touch yourself with your gloved hands either. You can get vinyl gloves at Sally’s Beauty Supply for inexpensive, or any drug store.
So back to the peppers. I stuffed the peppers with half cream cheese, and half Mexican blend cheese, mixed with a bit of seasoning. I then dipped the peppers in milk, then flour, then back in the milk, in the breadcrumbs, back in the milk again, and then in the breadcrumbs for a second time. So it is once in the flour, and twice in the breadcrumbs. You want to make sure to get a good breading on them so that the cheese doesn’t come out when you fry them.
The frying process is very quick. Make sure not to walk away after you put them in the oil, they will take just a couple of minutes. If the cheese starts to leach out of a pepper, and it already looks brown, go ahead and take it out of the oil, its done. Try to get the peppers brown without letting the cheese come out, that’s a perfect popper.
I served my poppers with delicious 7 layer dip, and naked fried hot wings. I’ll post my version of this simple classic layer dip later in the week.
- 1 8 oz package of cream cheese, softened
- 1 cup shredded Mexican blend cheese
- about 8 – 12 jalapenos
- all purpose flour
- 1 cup milk
- plain bread crumbs
- 1 teaspoon southern spice blend, or other southern or cajun spice blend
- Oil for frying
- WEAR GLOVES. Prepare jalapenos while wearing gloves. Cut them in half lengthwise, and remove seeds and the white ribs inside the peppers. DO NOT AT ANY TIME TOUCH YOURSELF WITH YOUR GLOVED HANDS. The heat from the peppers will also clear your sinuses while you are preparing them, so be warned, you may have to take a break, or periodically turn your head away from the peppers. Place prepared peppers on a cookie sheet.
- Mix softened cream cheese, shredded cheese, and seasoning blend.
- Don’t remove those gloves just yet. Place cheese in peppers and mound up a little.
- Prepare your bowls of milk, flour, and bread crumbs. You can remove the gloves now. Dip each pepper in the milk, then flour, then milk, then breadcrumb, then milk, then breadcrumb. Repeat the milk and bread crumb if needed to cover up the pepper and cheese.
- Place each breaded popper back on the baking sheet and preheat the oil to 375 degrees. Fry each pepper for 2-3 minutes, until. browned, but not so much that the cheese starts to escape.
- Serve with sour cream, salsa, guacamole and enjoy!