Jalapeño Recipe
This homemade jalapeño poppers recipe brings together the finest elements from multiple recipes to create a truly delicious treat. It's a frequent favorite in our household and among friends. I often make a batch of 100 and store them in the fridge, but they disappear quickly, so feel free to scale up the recipe as needed. You can adjust the amount of bacon bits and choose your preferred type of shredded cheese to suit your taste. Experimenting with different variations will help you discover your ideal version of these tasty jalapeño poppers.
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Servings: 20 servings
Ingredients
- 12 ounces jalapeño peppers seeded and halved
- 12 ounces cream cheese softened
- 1 cup milk
- 1 cup dry bread crumbs
- 1 cup all-purpose flour
- 8 ounce package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 2 quarts oil for frying or as needed
Instructions
- In a medium bowl, thoroughly combine the softened cream cheese, shredded Cheddar cheese, and bacon bits. Fill each halved jalapeño with this cheesy mixture.
- Prepare three separate bowls: pour milk into the first, place flour in the second, and fill the third with bread crumbs.
- Dip each stuffed jalapeño into the milk, followed by the flour, ensuring an even coating. Place the coated jalapeños on a plate and allow them to dry for about 10 minutes.
- Once dried, dip the jalapeños in milk again, then roll them in the bread crumbs. Allow them to dry on the plate for another 10 minutes. Repeat this process of dipping in milk and rolling in bread crumbs to ensure a thorough coating. Let them dry completely.
- Heat oil in a medium skillet to a temperature of 365 degrees F (180 degrees C).
- Fry the coated jalapeños in the hot oil in batches, if necessary, until they turn golden brown, which should take approximately 2 to 3 minutes. Remove them from the oil and drain on a paper towel.
- Serve these crispy, golden jalapeños while hot and savor the delicious blend of flavors.