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 popper behind! With this recipe, you get equal amounts of Crispy Popper with a spicy jalapeno/cheese filling.
1/2 cup fine, dry bread crumbs
1/2 c. Crushed Corn Flakes
1 Tbsp Cilantro (I use fresh, 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
Combine jalapeno slices, cream cheese, and sharp cheddar cheese in a mixing bowl.
Mix well to Combine all the ingredients
Add 1 T. 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. (A couple 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!