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Jalapeno Poppers

User Rating 4.5 Star Rating (5 Reviews)


Be very careful when halving and seeding the peppers. Use rubber gloves and don't touch your eyes while you're working with jalapenos or any hot peppers. If you're making these ahead, freeze them WITHOUT frying them, then bake until hot when you want to serve them.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: Makes 25 appetizers


  • 8 oz. pkg. cream cheese, softened
  • 3 oz. pkg. cream cheese, softened
  • 1 tsp. dried oregano leaves
  • 2 tsp. chili powder
  • 2 cups shredded Pepper Jack cheese
  • 25 jalapeno peppers, seeded, cut in half
  • 3/4 cup milk
  • 1 egg, beaten
  • 1 cup flour
  • 1/2 tsp. salt
  • 1-1/2 cups dried packaged breadcrumbs OR panko breadcrumbs
  • Oil for deep frying


In a medium bowl, combine cream cheese, oregano, chili powder, and pepper jack cheese; blend well.

In a pot of simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly with paper towels.

Spoon the cream cheese mixture into jalapeno pepper halves. Combine milk and egg into one bowl; in another combine flour and salt. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are thoroughly coated. Place the coated jalapenos on wire racks and let dry for about 10 minutes.

Dip the jalapenos in milk mixture again and then roll them in breadcrumbs to coat. Let coated peppers dry for 30-40 minutes, repeating the dipping in milk and rolling in breadcrumbs if necessary.

In large skillet, heat the oil to 365 degrees F. Deep fry the filled and coated jalapeno peppers 2 to 4 minutes each, until golden brown. Remove and let drain on a paper towel.

To freeze, DO NOT FRY PEPPERS. Place on cookie sheet and freeze until hard, then package in single layer in plastic freezer containers. To eat, place on cookie sheets and bake at 350 degrees for 20-30 minutes until hot all the way through, golden brown, and crisp. Or you can fry the frozen poppers; add 1-2 minutes to the frying time.

User Reviews

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 5 out of 5
EXCELLENT!!! YUM!!!, Guest Jeannettea

I made these with cream cheese and pepper jack cheese, and I used Japanese Panko breadcrumbs. I filled them using a ziplock with the corner cut off. I froze the filled peppers for thirty minutes to make them easier to handle while coating. I put the flour in a sack and shook the milk/egg coated peppers in that, let them set a few minutes, then did the same thing with the breadcrumbs in a separate sack. I fried them in a cast iron skillet, cheese side down first so it wouldn't melt and run out everywhere, and it only took about a minute per side to get them golden and crispy. A sprinkle of salt when they came out of the skillet made these PERFECTLY seasoned! Thanks for the great recipe - I have a bunch of these in the freezer now for appetizers and quick snacks!

6 out of 7 people found this helpful.

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