Ingredients with Measurements:
- 12 jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- Vegetable oil for frying
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Spoon
- Small bowl
- Whisk
- Plate
- Deep-fryer or large pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Preheat deep-fryer or large pot with vegetable oil to 375°F.
2. Cut off the stem end of each jalapeno pepper and slice them in half lengthwise. Remove the seeds and membranes with a spoon.
3. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
4. Spoon the cheese mixture into each jalapeno half and press the halves together.
5. Place the flour in a small bowl. Beat the eggs in another bowl. Place the panko bread crumbs on a plate.
6. Coat each stuffed jalapeno in flour, then dip in beaten eggs, and finally coat with panko bread crumbs.
7. Fry the jalapeno poppers in the preheated oil for 2-3 minutes or until golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
8. Serve the jalapeno poppers hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Preheat oil to 375°F
Serving size:
- This recipe makes 24 jalapeno poppers.
- Serving size: 2 jalapeno poppers
Nutritional information:
- Calories: 211
- Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 64mg
- Sodium: 326mg
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 1g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar cheese.
- Instead of panko bread crumbs, you can use regular bread crumbs or crushed corn flakes.
Variations:
- Add cooked bacon bits to the cheese mixture for extra flavor.
- Use different types of peppers, such as poblano or banana peppers, for a milder or sweeter taste.
Tips and tricks:
- Wear gloves when handling jalapeno peppers to avoid burning your skin.
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- If you don't have a deep-fryer, you can use a large pot and a candy thermometer to monitor the oil temperature.
Storage instructions:
- Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat jalapeno poppers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve jalapeno poppers on a platter with a variety of dipping sauces, such as ranch, salsa, or guacamole.
- Garnish with chopped fresh cilantro or green onions.
Pairings:
- Jalapeno poppers pair well with beer, margaritas, or other cocktails.
Suggested side dishes:
- Serve jalapeno poppers with a side of Mexican rice, black beans, or a simple green salad.
Troubleshooting advice:
- If the cheese mixture is too thick to spoon into the jalapeno halves, add a tablespoon of milk to thin it out.
- If the panko bread crumbs are not sticking to the jalapeno poppers, dip them in the beaten eggs again and then coat with bread crumbs.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid soggy jalapeno poppers.
- Use a slotted spoon to remove the jalapeno poppers from the oil to avoid burning yourself.
- Store leftover jalapeno poppers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
- Jalapeno poppers are believed to have originated in Texas in the 1970s.
Flavor profiles:
- Jalapeno poppers are spicy, cheesy, and crispy.
Serving suggestions:
- Serve jalapeno poppers as an appetizer or snack at parties or gatherings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A