Jalapeño Poppers
Prep Time: 30 minutes
Cook Time: 10 minutes
Notes: Wear rubber gloves when handling peppers to prevent skin irritation.
Ingredients
- 1 lb. jalapeño peppers (see note)
- 8 oz. cream cheese, softened
- 12 oz. cheddar cheese, shredded
- 1 cup milk
- 1 cup flour
- 2 cups bread crumbs
- Oil for frying
- Salt to taste
Preparation
1. Cut peppers in half and remove seeds; set aside.
2. Combine the cheeses in a small bowl.
3. Stuff each pepper half with cheese filling.
4. Pour milk, flour and bread crumbs into separate bowls for coating the peppers. Dip each stuffed pepper into milk, then flour and set on a cookie sheet to dry.
5. Once the flour has dried, dip each pepper into milk again and then into breadcrumbs. Set back on cookie sheet and let dry. Repeat dipping each in milk and breadcrumbs once more.
6. While peppers are drying, heat enough oil in a pan to cover peppers over medium-high heat. Once oil is heated to around 360°F, carefully place peppers into oil and fry until golden brown.
7. Remove from oil, lightly sprinkle with salt and let drain.
2. Combine the cheeses in a small bowl.
3. Stuff each pepper half with cheese filling.
4. Pour milk, flour and bread crumbs into separate bowls for coating the peppers. Dip each stuffed pepper into milk, then flour and set on a cookie sheet to dry.
5. Once the flour has dried, dip each pepper into milk again and then into breadcrumbs. Set back on cookie sheet and let dry. Repeat dipping each in milk and breadcrumbs once more.
6. While peppers are drying, heat enough oil in a pan to cover peppers over medium-high heat. Once oil is heated to around 360°F, carefully place peppers into oil and fry until golden brown.
7. Remove from oil, lightly sprinkle with salt and let drain.
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