Texas Jalapeno Poppers the perfect appetizer. All that cheesy goodness stuffed inside a jalapeno pepper then breaded and deep fried. What could be better, serve them all by themselves or dip them in ranch dressing either way you cant go wrong. Instead of purchasing them at your favorite restaurant why not make them yourself. With this recipe you can have hot homemade jalapeno poppers just in time for Superbowl Weekend. They are super easy to make, go on and give it a try. Everyone will be glad you did.
all that cheesy stuffed goodness.
ready to be deep fried
Look how good they turned out.
Texas Jalapeno Poppers
8 – oz. cream cheese, softened
1 – 8 oz. package shredded sharp cheddar cheese
1 -2 tablespoons bacon bits
12 oz – jalapeno peppers, seeded and halved
(we used about 15 jalapenos to yield 30 poppers)
1 – cup milk
1 – cup all-purpose flour
1 – cup dry bread crumbs
2 – quarts oil for frying
In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Wash and clean peppers cut in half and remove seeds. Make sure to wash you hands again after handling the peppers and before stuffing. This recipe does not state to blanch the peppers first, but I highly recommend doing that before stuffing the pepper.
Definition of Blanching: To plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.
Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet or home fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Serve with ranch dressing or eat them all by themselves.
Recipe written by: Mommy’s Kitchen
I made these once but decided that next time I will wear a mask over my mouth while cutting and deseeding the peppers..those hot peppers are not to be trifled with and I only made a dozen..how did you do that?