PREMADE JALAPENO POPPERS RECIPES

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BREADED JALAPENO POPPERS RECIPE - FOOD.COM



Breaded Jalapeno Poppers Recipe - Food.com image

Best poppers I've ever eaten. These freeze very well after frying, so you can make them ahead of time for a party and just reheat them.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 50 poppers

Number Of Ingredients 7

12 ounces cream cheese, softened
1 (8 ounce) package shredded monterey jack pepper cheese
25 jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry breadcrumbs
oil (for frying)

Steps:

  • Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
  • If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
  • In a medium bowl, mix the cream cheese, and pepper jack cheese.
  • In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
  • Spoon mixture into the jalapeno pepper halves.
  • 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.

Nutrition Facts : Calories 63, FatContent 4, SaturatedFatContent 2.3, CholesterolContent 12.2, SodiumContent 64.7, CarbohydrateContent 4.5, FiberContent 0.4, SugarContent 0.7, ProteinContent 2.3

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