Homemade Jalapeno Poppers Recipe
Spice up your snack game with these Homemade Jalapeno Poppers! Creamy, fiery, and fried to golden perfection, these poppers are sure to be the appetizer everyone raves about.
Servings: 4
Calories: 828kcal
Ingredients
- 1 c milk
- 1 c all-purpose flour
- 1 c dry bread crumbs
- 12 oz cream cheese softened
- 8 oz Mexican cheese shredded
- 1 strip bacon cooked and crumbled
- 12 oz jalapeno peppers halved and seeded
- 2 qt vegetable oil for frying
Instructions
- Grab 3 separate bowls. Add the milk to a bowl, flour to a bowl, and bread crumbs into the third bowl.
- In a medium bowl, combine the cream cheese, shredded cheese, and bacon crumbles.
- Place the pepper halves onto a plate in a single layer. Spoon the cream cheese mixture into each jalapeno half.
- Coat each pepper by dipping them in milk and then into the flour. Place back onto the plate to dry.
- Dip each jalapeno again in the milk, then into the breadcrumb mixture. Allow them to dry, then repeat dipping them into the milk and bread crumbs.
- Pour the oil into a large skillet. Turn the heat to medium. Once the oil is hot, fry the jalapenos for a few minutes, turning them so they are golden brown all over.
- Place the fried jalapenos on a paper towel-lined plate. Serve warm.
Notes
STORE filled and unbaked or cooked leftover poppers in an airtight container in the fridge for 3-5 days. To FREEZE uncooked poppers, place them in a freezer-safe bag, ensuring they aren't stacked, for up to 1 month. Bake directly from frozen without thawing.
DO NOT REHEAT jalapenos in the microwave with stems, as they can catch fire. Instead, reheat on a foil-lined baking sheet in the oven at 350°F (175°C) for 20-25 minutes.
Nutrition
Calories: 828kcal | Carbohydrates: 10g | Protein: 5g | Fat: 87g | Saturated Fat: 17g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 17mg | Calcium: 99mg | Iron: 1mg
