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

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

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  • 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.

  • 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.

  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

149 calories; 12 g total fat; 20 mg cholesterol; 110 mg sodium. 6.8 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (937)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2003
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!! I prefer baked not fried. Read More
(1109)

Most helpful critical review

Rating: 2 stars
08/12/2007
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 kick and still the filling was completely bland. The whole thing was bland!! Will NOT be making these again!! Sorry. Read More
(163)
1158 Ratings
  • 5 star values: 858
  • 4 star values: 208
  • 3 star values: 52
  • 2 star values: 28
  • 1 star values: 12
Rating: 5 stars
03/20/2003
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!! I prefer baked not fried. Read More
(1109)
Rating: 5 stars
03/20/2003
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!! I prefer baked not fried. Read More
(1109)
Rating: 5 stars
12/30/2003
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. I did cook my bacon before adding it to the cheese mixture. Next time I will add more bacon. Also after seeding the peppers they are not very spicy so I think I will use Jalapeno cheese with the cream cheese for a little kick. I also sprinkled them with salt after they were fried. My husband wanted to eat the whole batch right then. I hope they freeze well I want to use them when we go to an RV rally. Thanks a bunch for a great recipe. Read More
(937)
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Rating: 5 stars
12/30/2003
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 sheet and put them in the freezer for a few hours. Once they were frozen I stored them in a freezer bag. I reheated them at 425 degrees for about 15 minutes. They came out great and reheating them softened the pepper. Read More
(631)
Rating: 5 stars
08/28/2007
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 bacon that I chop up and I blanch the peppers for 2 or 3 minutes before I stuff them. I grow jalapenos in my garden so I wait until I have a LOT of them and I increase this recipe as needed. Then I flash freeze the poppers BEFORE frying. Throw them into a freezer bag and whenever I want some poppers I can fry up as many or as little as needed. They are just as awesome from the freezer and You can get all the hard work done in one day! Thank you for this crowd pleaser!!! Read More
(340)
Rating: 4 stars
01/10/2004
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 definately make them again with two small changes. Would use shredded pepperjack cheese to recapture the heat and seasoned bread crumbs great breading but quite bland. Otherwise it's a keeper. Read More
(220)
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Rating: 5 stars
06/20/2007
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. paprika, 1/4 tsp. salt, and 1 dash black pepper. My husband loved them...can't wait to take them to a party! Thank you so much. :) Read More
(186)
Rating: 5 stars
06/16/2003
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 them into a gallon freezer bag and we can take them out as we please without going through the hassel of preparing them. They cook great from frozen. Read More
(185)
Rating: 2 stars
08/12/2007
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 kick and still the filling was completely bland. The whole thing was bland!! Will NOT be making these again!! Sorry. Read More
(163)
Rating: 5 stars
10/01/2006
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 cheese mixture. Also, I like to add garlic powder to the flour....can't go wrong there. This is a HUGE request for football season...as my hub has the guys over for EVERY game. Fabulous!! Thanks Heather. Read More
(147)