Jalapeno Poppers are one of my favorite snacks- I created this recipe because I hated how the jalapenos in store bought poppers have a tendency to be rubbery; When biting into them, all the filling spurts onto your tongue and burns you, leaving the jalapeno behind! With this recipe, you get equal amounts of crispy Popper with a spicy jalapeno/cheese filling.
How to Make Your Own Jalapeno Poppers
Combine the drained, diced jalapeno slices, softened cream cheese, and sharp cheddar cheese in a mixing bowl of a stand mixer. If you don’t happen to have a stand mixer, you can use a medium-sized bowl with a hand mixer instead.
Mix well to combine all of the ingredients, about 2 minutes.
Add the chopped, fresh cilantro, then set the mixture aside while you prepare the crispy popper coating.
Combine bread crumbs and crushed corn flakes in a food chopper or processor, blending well, then set aside.
Spoon the mixture out and form poppers, place on a clean cookie sheet.
Place the cookie sheet in the freezer for 10 minutes to let the filling firm.
Scramble one or two raw eggs in a dish, then add a tablespoon or so of water to thin, mixing well. Dip the chilled popper fillings into the egg and then into the bread crumb/cornflake mixture. (Repeat)
The poppers should have a nice coating on them, with no filling showing through. Repeat until they are all completely coated. Place the tray in the freezer and flash freeze until solid. It will take a couple of hours. Place in Ziploc bags or vacuum seal until ready to cook.
To Cook- deep fry for 2-3 minutes or until golden Brown. Do not try to cook these unless they are frozen first as the filling will seep out. Drain on paper towels before serving.
When cooked, The cheesy, jalapeno mixture becomes a smooth creamy filling. Careful, they’re hot!
Jalapeno Poppers Recipe
You’ll Need:
1/2 cup fine, dry bread crumbs
1/2 c. Corn Flakes, crushed
1 Tbsp Fresh Cilantro, chopped
1 12-ounce jars sliced pickled jalapeno peppers, drained & chopped
8-ounce cream cheese, softened
1/2 cup sharp cheddar cheese, shredded
1 – 2 eggs, scrambled with a fork and set aside
Directions
- Combine jalapeno slices, cream cheese, and sharp cheddar cheese in a mixing bowl.
- Mix well to combine all the ingredients
- Add 1 Tbs of chopped fresh Cilantro. Set aside.
- Combine bread crumbs and crushed corn flakes, blending well, set aside.
- Spoon the mixture out and form poppers, place on a clean cookie sheet.
- Place the cookie sheet in the freezer for 10 minutes to let the filling firm.
- Scramble 1 or 2 raw eggs in a dish, add a tablespoon or so of water to thin. Mix well.
- Dip the poppers into the egg and then into the bread crumb/cornflake mixture. (Repeat)
- Poppers should have a nice coating on them, with no filling showing through.
- Place the tray in the freezer and flash freeze until solid, about 3 hours.
- Place in Ziploc bags or vacuum seal until ready to cook.
- To Cook- Deep fry in hot oil for 2-3 minutes or until golden Brown. Drain on paper towels before serving.
Note: Do not try to cook these unless they are frozen first as the filling will seep out.
i am going to give these a try soon, sounds so good!
i have purchased all of the supplies…have to wait until tomorrow after work to make these! cant wait to try them!!
:cloud9:
Sounds amazing! Can’t wait to try!
How many jalapeños will this make? I can’t seem to find the amount required for this recipe.
Yummy. I’m going to try this and add some bacon. My family loves bacon.
I think I drooled reading this. Sounds very yummy!! My hubby will like this recipe.
This sounds so delish. Can’t wait to try.