Ingredients
Equipment
Method
Instructions:
- 1. Start by washing the jalapeño peppers thoroughly. Carefully slice each pepper in half lengthwise, and use a small spoon to remove the seeds and membranes.
- 2. In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Add in the salt, black pepper, paprika, chili powder, and garlic powder. Mix until everything is well combined and smooth.
- 3. Using a small spoon or a piping bag, fill each jalapeño half with the cheese mixture. Be generous but make sure not to overfill them to avoid spills during frying.
- 4. Prepare three shallow dishes: one with flour, one with milk, and one with seasoned breadcrumbs. In the flour, mix in a pinch of salt for extra flavor.
- 5. Take each stuffed jalapeño, dip it into the flour first, then into the milk, and finally coat it with the seasoned breadcrumbs.
- 6. In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat. You’ll want enough oil to cover the poppers halfway. To test if the oil is ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown.
- 7. Carefully add the breaded jalapeño poppers to the hot oil, a few at a time to avoid overcrowding. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
- 8. Once cooked, remove the poppers from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauces.
Notes
- Adjust the spice level by using milder jalapeños or removing seeds.
- These can be made ahead of time and fried just before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days.