Side Pannel
Best Jalapeno Poppers
Best Jalapeno Poppers
- Recipe Submitted by maryjosh on 01/25/2019
Ingredients List
- For the filling:
- 1 pound (16 ounces) cream cheese softened
- 6 ounces Roth Havarti Jalapeno shredded
- 2 tablespoons lime juice (from 2 limes)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt
- For the poppers:
- 1 pound jalapeños
- 2 cups whole milk
- 2 cups all-purpose flour
- 2 cups fine breadcrumbs
- 1 to 2 quarts vegetable or canola oil for frying
- Ranch dressing for serving, optional
Directions
To make the filling:
In a medium bowl, combine the cream cheese, Roth Havarti Jalapeno, lime juice, garlic powder, onion powder, cumin, and 1/2 teaspoon salt and stir well. Cover and chill while preparing the jalapeños.
To prepare the jalapeños:
Trim off and discard the top and bottom of each jalapeño. Cut each jalapeño into 1-inch rings. Remove the seeds and white inner ribs from each ring. (Wearing gloves is recommended.)
To make the poppers:
Line a rimmed baking sheet with parchment paper. Pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface. I used about 1 teaspoon of filling per ring,.
Fill three small bowls (about 1 cup capacity), one each with milk, flour, and breadcrumbs. Working with one popper at a time, dip in milk, then coat with flour.
Transfer to the prepared sheet and repeating with remaining jalapeño rings. Let the coating sit for 5 minutes.
Working with one at a time, return floured jalapeño rings to milk, turning to coat. Transfer to breadcrumbs, pressing the breadcrumbs to form an even coating. Repeat with the remaining poppers.
In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees (use a thermometer). Drop 4 to 6 poppers in the oil at a time, stirring as necessary until golden brown all over, about 5 minutes. Transfer to a paper towel-lined baking sheet and sprinkle with salt. Serve with ranch dressing if desired.
In a medium bowl, combine the cream cheese, Roth Havarti Jalapeno, lime juice, garlic powder, onion powder, cumin, and 1/2 teaspoon salt and stir well. Cover and chill while preparing the jalapeños.
To prepare the jalapeños:
Trim off and discard the top and bottom of each jalapeño. Cut each jalapeño into 1-inch rings. Remove the seeds and white inner ribs from each ring. (Wearing gloves is recommended.)
To make the poppers:
Line a rimmed baking sheet with parchment paper. Pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface. I used about 1 teaspoon of filling per ring,.
Fill three small bowls (about 1 cup capacity), one each with milk, flour, and breadcrumbs. Working with one popper at a time, dip in milk, then coat with flour.
Transfer to the prepared sheet and repeating with remaining jalapeño rings. Let the coating sit for 5 minutes.
Working with one at a time, return floured jalapeño rings to milk, turning to coat. Transfer to breadcrumbs, pressing the breadcrumbs to form an even coating. Repeat with the remaining poppers.
In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees (use a thermometer). Drop 4 to 6 poppers in the oil at a time, stirring as necessary until golden brown all over, about 5 minutes. Transfer to a paper towel-lined baking sheet and sprinkle with salt. Serve with ranch dressing if desired.
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