Fried Jalapeno Poppers

Fried Jalapeno Poppers

Fried Jalapeno Poppers

Nothing like a good Jalapeno Popper. Turns out they are a little difficult to make properly, but I think I have it figured out. You will have to excuse the portioning as that is a left to your imagination.

  • Jalapeno’s
  • Plain bread crumbs
  • A couple eggs
  • Milk
  • Flour

The Filling

  • Cream Cheese
  • Mixed shredded cheese
  • Steak seasoning
  • Chives

First we need to cut the jalapeno long ways so we can devein and seed it. I will also cut the top most of the way off but a picture is worth a thousand words so here is how it should look.

Opened Jalapeno

Be careful not to touch your eyes or anything else while preparing these. Furthermore after cutting up 30-40 of these I found out that the oils can seep into your skin and cause your hands to burn for hours so I would suggest wearing rubber gloves.

The filling is the next thing we need to prepare. 50/50 cheese to cream cheese is about what I use and then the steak season is just added to taste. For a little visual appeal and some extra flavor I chopped up chives and added it too.

Here is where things are complicated to explain in detail but simply put we are going to double bread it and chill.

  • Flour it
  • drop it in the egg wash (w/ a splash of milk)
  • back in the flour
  • back in the egg wash
  • Now in the bread crumbs
  • Then it goes in the freezer for about 10-20 minutes
  • The 2nd round of breading skips the flour and goes straight to egg wash
  • Now back in the bread crumbs
  • back in the freezer for ~30 minutes

These bad boys are ready for the fryer. The frying should be done at 350 degree’s for 3 minutes or until golden.

I hope you enjoy them.

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