• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 6

Hoppin’ Jalapeño Poppers

  • Recipe Submitted by on

 Ingredients List

  • 12 fresh jalapenos
  • 3 strips of bacon
  • 1 cup grated Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 tsp hot sauce
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 3 large eggs
  • 1/4 cup whole milk
  • 1 cup all-purpose flour
  • 1 cup plain dry-bread crumbs
  • 1 tsp Adobo seasoning
  • 4 cups vegetable oil


Pre-heat oil in a large sturdy pan (or Dutch oven, or deep fryer) to 325 F (use a deep-fry/candy thermometer to gauge temperature)
Cook the bacon over medium heat in a skillet, set aside until cool. Crumble, and set aside.
Take each jalapeno and cut a slit along the top of the pepper.
Next, cut a long slit from stem to bottom, forming a 'T.'
Pry open each pepper enough to expose the seeds.
Using a sharp paring knife, remove the seeds and as much of the ribs as you can get to.
Mix together the bacon, cheeses, hot sauce, salt and pepper in a medium bowl.
Fill peppers with bacon/cheese mixture, pressing seams closed after filling, so that the cheese is compacted and pepper holds its shape.
Lightly beat eggs in a small bowl and stir in the milk.
Place the flour on a plate.
Place the bread crumbs and Adobo seasoning on a separate plate, and mix together.
Dip pepper in egg/milk mixture, letting excess drip off.
Roll in flour.
Dip again in egg mixture and let excess drip off, and the roll in breadcrumbs. Repeat with egg /breadcrumbs. You may need to use your fingers to help the breadcrumbs adhere to the peppers.
Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch.
Transfer to paper-towel lined plate to drain.
Let oil temperature get back to 325 F before frying next batch.
Serve with cool sour cream for dipping.

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