Alright, so I know I just said on my last post that I should be eating healthy snacks. But what I didn’t say was that I should be eating healthy snacks all the time. You see, a girl is allowed a splurge every now and then. Although the way that I like to splurge on jalapeno poppers would probably be considered obscene by some. There is just something so good about the spicy jalapeno, the melted cream cheese and the crispy, salty breading. Just typing about them makes me want to go make some more right now. It’s a good thing, or not depending on how you look at it, that these are super easy to make.
With all of my talk about how obsessed I have been with jalapeno poppers throughout this pregnancy, I was surprised when I looked through my recipe index and noticed that I did not post a recipe on the blog for them. Sure I have these bacon filled gems, oh and you cannot forget these ones loaded with chorizo, or my most recent mac n’ cheese but there is far little that compares to the original. Simply put: These. Are. Heaven.
Jalapeno PoppersPrint Recipe
- 4 fresh jalapenos, sliced in half lengthwise, seeds and stems removed
- 4 ounces cream cheese softened
- 1/2 cup all purpose flour
- 1 egg
- 1/4 cup milk
- 1/2 - 2/3 panko bread crumbs
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt, plus more as needed
- oil for frying
Divide cream cheese evenly and press into jalapenos.
Set up an assembly line with flour in one bowl, beat the egg and milk together in another bowl. In a third bowl combine 1/2 cup panko, granulated garlic and 1/2 teaspoon salt.
Dredge the the cream cheese stuffed jalapenos in the flour, dip in the egg and then press into the bread crumbs until completely coated. Repeat with all jalapenos adding more bread crumbs if needed. Place on a plate, cover and refrigerate for at least 30 minutes to allow to set.
When you are ready to fry the jalapenos, heat 2 inches of oil in a pot over medium-high heat. When it reaches 350 degrees, or when bread crumbs sizzle if dropped into the hot oil, fry the jalapeno peppers until golden brown. About 3 minutes. Use a slotted spoon to transfer them to a paper towel lined plate. Sprinkle with kosher salt. Allow to cool a couple minutes and serve.