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Jalapeno Poppers

Jalapeno Poppers have to be one of my favorite snacks. I certainly don’t care how these lovely nuggets of heat come, I think they are fantastic. You can stuff them with cheese, bacon, shrimp, or just about anything else and they are going to disappear. I think the first time I tried one of these was when I was working in a restaurant, or you might just call it a place that served food. I thought these hot poppers were the best thing we had on the menu..
stuffed jalapenos that are full of cheese

Another reason I like to make recipes at home is I get to eliminate fillers and artificial flavors and colors. Sometimes when you buy food out the food quality is a little lower than what we might serve at home. When I made these at home, I used an organic sharp Cheddar cheese. I have two ingredients in the filling for these poppers. I use cream cheese and Cheddar cheese.

If you want to freeze these, once you get them battered you can freeze them uncooked on a cookie sheet until solid, then you can put the poppers into plastic bags and store. You could also fry them all of the way, freeze them on a cookie sheet, and pop them into plastic bags. When you are ready to serve them, place them on a baking sheet at 350 degrees and reheat until they are fully warm.

If you want to have fun with this recipe, you can swap out the cheeses. You could put a little left over ham and Swiss cheese into these for a unique flavor.

Jalapeno Poppers

  • Author:
  • Recipe Type: Appetizer
  • Prep time:10 minutes
  • Cook time:30 minutes
  • Serves: 8
Jalapeno Poppers

Try making your own jalapeno poppers from scratch. With a little bit of time, you can make these famous appetizers.

Ingredients

  • 30 jalapeno peppers
  • 2 8 ounce packages cream cheese, soften to room temperature
  • 12 ounces shredded Cheddar cheese
  • 1 cup milk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 cup seasoned bread crumbs
  • 1 quart of oil for frying

Instructions

It is highly recommended you wear gloves when cutting the jalapenos. They oils in the peppers can burn your skin. 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. In a bowl combine cream cheese and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.

Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the flour, and then roll into the seasoned flour. 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 bread crumbs something to hold onto.

Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. Dip pepper into the milk and the bread crumbs for the second time. Go head and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.

Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.

How to cook them from a frozen state:

Heat oil to 350 degrees and cook until golden brown.

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  • Sandy Flowers Stephens

    YUM!! I have been over run with Jalapenos at my house!! I have made jalapeno jelly, candied jalapenos and used them in my homemade Salsa that I canned… This sounds like another good way to use my peppers!! Thanks, can’t wait to try these!!!

  • Danielle

    Could I just hollow the peppers out or do they need to be cut in half? Also do you need to use a second cheese or can it be just cream cheese?

    • stephaniemanley

      You could do it that way. I have seen them more often done like I split them as pictured in this recipe.

      You can also prepare the recipe anyway you like. You could use only 1 type of cheese, but I wrote the recipe using a couple of types of cheese because I thought that they tasted better this way.

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  • brenda

    Think pepper should be cook alittle. Little too hard to eat.

    • stephaniemanley

      I appreciate you input. How long did it take you to great the peppers prepped and ready to go before you started to cook them? It takes me about 10 minutes, but I am pretty familiar with the recipe.

    • stephaniemanley

      Thanks Brenda, how large were your peppers? Were they a small, medium, or a large size?

  • brenda

    They r good but takes a long time to get ready. Its longer than 10 min.

  • Kelly @ Mostly Homemade Mom

    Oh my word, these bring me back to my hometown Philly days as a teenager! Yum!

    • stephaniemanley

      There are just some dishes that make us yearn for home.

  • Lauren @ HealthyDelish

    jalapeno poppers are my guilty pleasure. These look perfect!

    • stephaniemanley

      I know what you mean about guilty pleasures. Thank you for dropping by!

  • Amanda ( The Kitcheneer)

    These jalapeno poppers look so good! I know what to make when the jalepenos in my garden are ripe!

    • stephaniemanley

      I can imagine these would be incredible with fresh produce out of your garden.

  • Jaren

    These sound so yummy!

  • coolstorybuddy!

    I made these twice! Great general recipe. I especially appreciated your breading technique. The only substitution I made was panko crumbs instead of regular breadcrumbs. The poppers were super crunchy and super tasty. Oh, I highly recommend blanching the jalapeños for about a minute or so (before stuffing) to make sure the pepper would be cooked through without worrying about burning the breading.

    • stephaniemanley

      I bet these were wonderful with the panko bread crumbs! Great idea.

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  • venusnbleugenes

    Just wonderful! I am glad that I found you and your recipe. Thank You!!

    • stephaniemanley

      I hope you gave them a try.

  • Tim Bates

    great recipe! I’m going to make it right now!!!

    • stephaniemanley

      How did they turn out?

  • Jay

    You get SO many sparkle points for putting captioning on your video. Thank you–no one else does that, and it is much appreciated by us deaf folks :)

    • stephaniemanley

      Thank you. I was getting some of them done. Many are, I will start it up again. Thanks!
      Stephanie

  • nana303

    I like the heat. I don’t see the reasoning for removing the tastiest part of the pepper.

    • stephaniemanley

      Well then you wouldn’t see why I would remove it at all ;). I personally think sometimes they can be too hot, so I feel it is ok to remove the inside.

  • Victoria Anne Egan

    do they lose the flavor at all if you make them, then put them in the freezer for a little?

    • stephaniemanley

      I haven’t done long term storage, so my answer would be no.

  • Carol

    I /made these tonight and they were awesome! This recipe is a keeper.Th
    anks for sharing.

    • stephaniemanley

      I am glad to hear you enjoyed the recipe.

  • Brandon

    Looks great, we will try them today!

    • stephaniemanley

      I hope you enjoyed them.

  • John A Trumpower

    If you freeze them before frying them, how do you cook them from frozen?

    • stephaniemanley

      You simply deep fry them from their frozen state. They are done when they float.

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  • kristiandior

    thanks. i cannot wait to try this..

  • Dixi

    My father plants banana peppers every year in his garden. We make hot mustard with them, but we have plenty in the cupboard now. I’m looking for something new to try with them. I’m gonna give your recipe a whirl and hope they turn out o.k. even though they are the banana and not jalapeno.

    • sarah

      the banana ones are hot to though right? So hopefully it will taste just as good.. just not sure what you can dip them in to cool them down.. sometimes we dip them in ranch dressing or just eat them the way they are… pizza hut used to have them they don’t anymore.. we loved those!

      • stephaniemanley

        Maybe they would be ok if you remove the seeds.

    • Dixi

      Oh My!!! I made the poppers the same day I found this recipe. The family flipped!!!!! My father took the extra ones to work and they were begging for the recipe. Dad was upset because he gave the rest of the peppers away just hours before I made these. :) The only problem is, I made myself more work for next season.
      To answer the question about the hotness. Banana peppers are milder than a Jalapeno. To balance the difference between the two peppers, I simply added some of the seeds to the cream cheese mixture. They were so delicious we didn’t need a dip. PERFECT!!!! Thank You so much for this recipe.

      • stephaniemanley

        So you had extra ones? :)

  • mootma

    These came out great! Follow the directions and don’t try to go too fast. If you fry too many at once it doesn’t work…duuhh

    • stephaniemanley

      Frying too many of one thing at once, always leads to failure. I am glad to hear these came out great for you.

  • http://twitter.com/LaCuisineHelene Hélène Péloquin

    They are my fav! Thanks for the recipe.

    • stephaniemanley

      These are a favorite of mine too!

  • Kim Beaulieu

    My son would totally dig these. He’s out on his own now and really enjoying cooking.