Jalapeño Poppers are sinfully delicious. Stuffed with cream cheese then fried. These amazingly yummy appetizers are made for indulging on game-day, summer BBQs, or just because.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 12 Pickled Whole Jalapeño Peppers
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup 1/2 less fat cream cheese softened
- 2 eggs beaten
- 2 tablespoons flour
- 1 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Cooking spray
- 2 cups canola oil
Cut the stems off.
Carefully remove membranes and seeds.
Combine cheeses in a small bowl.
Spoon cheese mixture into a ziplock plastic bag.
Snip off the end corner and pipe the cheese mixture evenly into peppers.
Take out three plates,. To one plate, add flour. To another plate, add eggs. To the last plate, add the bread crumbs.
Add salt and paprika to each plate.
Working with one pepper at a time, dip in flour, egg, then breadcrumb.
Add cooking spray to a baking sheet. Place jalapeños onto the baking sheet.
Repeat procedure with remaining peppers.
Add oil to deep pan.
Heat oil and fry eat pepper until golden on each side.
Do not crowd the pan or it will not brown properly.
Remove from pan onto a plate with a paper towel. Let drain and cool. ENJOY!
Calories: 111kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 471mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1.5mg | Calcium: 65mg | Iron: 0.8mg