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My review
Best Ever Jalapeno Poppers
10
HLSANDS
"This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn."
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Ingredients
1 h servings 149Original recipe yields 32 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Watch Now
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Watch Now
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. Watch Now
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Watch Now
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 8901094 Ratings
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Most helpful positive review
8/20/2002
I used monteray jack cheese and reduced fat cream cheese. Only coated them twice. Made 100 and put them in the freezer. I bake mine at 350 until cheese is hot and bubbly.........mmmmmmm....yummy...
Most helpful critical review
8/11/2007
I was sooooo disappointed with these!! After reading all the reviews, it just seemed to scream out 5 star, but these were definitely not! I used real bacon, jalapeno monterey jack cheese for a k...
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8/20/2002
I used monteray jack cheese and reduced fat cream cheese. Only coated them twice. Made 100 and put them in the freezer. I bake mine at 350 until cheese is hot and bubbly.........mmmmmmm....yummy...
1/7/2003
Wonderful recipe Heather. Thank You. I blanched my peppers in almost boiling water for 2 minutes. Then cooled them before filling. The peppers were just right, not too crunchy, not too soft....
10/25/2001
Awesome recipe! The triple dipping process is a little time consuming, but the outcome is great. They freeze really well. After fying them I allowed them to cool, then put them on a cookie sh...
8/28/2007
WOW! This recipe is THE BEST. Just like a restaurant. Triple coating and letting each coat "set" is key. Time consuming, but totally worth the effort. My only changes are that I use real ba...
6/21/2003
These were very eye appealing little goodies and very palatable. I was a little disappointed there was no heat to them. I suppose by eliminating the seeds you lose the hot effect. I will defin...
7/2/2002
I fixed these for a New Year's party last year and panicked becase I thought I lost the recipe! These are fantastic! These are great to make ahead and then freeze. Once they were hard, I popped ...
6/20/2007
These poppers were the absolute best! I made a quick horseradish dipping sauce and it was just like my favorite restaurants. I used 1/2 c. mayo, 3/4 TBS. Katchup, 2TBS. horseradish, 1/4 tsp. p...
8/11/2007
I was sooooo disappointed with these!! After reading all the reviews, it just seemed to scream out 5 star, but these were definitely not! I used real bacon, jalapeno monterey jack cheese for a k...
9/25/2005
The best popper recipe EVER! I had to use swiss cheese instead of cheddar because my husband doesn't like cheddar. If you like the heat, add the seeds and membrane (to your liking) to the chee...