The greatest elements of three or four other popper recipes were combined to create this homemade jalapeo poppers recipe, which has a delicious flavor. a common request both at my home and other places. Typically, I make 100 and store them in the refrigerator. Since they don’t last long, adjust the recipe as needed. To taste, modify the sort of shredded cheese and the quantity of bacon bits. You can determine how you prefer your jalapeo poppers by taking a lot of tests.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 20 |
Ingredients
- 12 ounces cream cheese, softened
- 1 (8 ounce) package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 12 ounces jalapeño peppers, seeded and halved
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 quarts oil for frying, or as needed
Instructions
- Mix cream cheese, Cheddar cheese, and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves.
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- Put milk in one small bowl, flour in a second, and bread crumbs in a third.
- Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated. Transfer coated jalapeños to a plate; let dry for 10 minutes.
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- Dip jalapeños in milk once more, then roll through the bread crumbs. Let dry on the plate for 10 minutes, then repeat dipping in milk and rolling in bread crumbs once more; make sure they are completely coated. Let dry.
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- Heat oil to 365 degrees F (180 degrees C) in a medium skillet.
- Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes. Remove and let drain on a paper towel.
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- Serve hot and enjoy!
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- Be sure to wear rubber gloves while seeding the jalapeños — they will burn your fingers.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Reviews
Did exactly as the recipe says except used ground garlic croutons for the breading (purchased by mistake lol) Amazing!!!!!!
I used Mexican cheese and added garlic salt and green scallions plus real bacon. Hubby would have like a bit more heat but I was good. Dredging is key to making them great! They were wonderful with ranch dressing.
The breading was perfect and stayed on completely throughout the frying process. I think the cheese could have used a little onion or garlic powder and a little salt. It’s definitely more labor intensive than I expected but the end result was great!
Perfect poppers! The dredging and breading works better than any process I’ve tried. I made no changes.
This was amazing according to my taste testing neighbors. Some said it was a bit too mild for them, but they like heat alot. The next time I make them, I’m going for quantity and freeze them. I’m also going to try the recipe with crushed corn flakes or doritos mixed with the bread crumbs for a variety of flavors.
Best recipe so far! Thank you, AllRecipes!
Made several times. 1st time strict per directions. Good taste but peppers to raw/green for me. 2nd time same as 1st but blanched peppers. Good taste better chew. 3rd time, blanched then pickled the peppers whole. Slit, stuffed and coated peppers per original receipt. I Froze them, then baked them at 350deg F for about 30 min.. This is it for me now. I love the pickled flavor addition (no green flavor or tough chew). I love experimenting. Thanks
When we followed the recipe, we loved them and so did our friends and family
I see many negative reviews about the peppers that are not hot (spicy). That’s your own fault. Supermarket Jalapeños are rarely spicy, grow your own (I suggest Biker Billy Hybrids). As far as the filling being bland, yes cream cheese with a minimal amount of bacon bits and cheddar would be pretty bland. Use chopped fresh cooked bacon, browned hot or sweet italian sausage and a very sharp cheddar with some parmesan (or romano cheese) added and your complaints will disappear. The breading technique is invaluable, but you could also spice up the breading mix with ‘your choice’ of a Chili Powder (ancho, cayenne, hot or sweet paprika, etc.) to spice it up. Don’t be shy about experimenting, everyone has their own taste preferences and spice tolerance. The blanching technique as suggested in the comments will give you a softer pepper to fry.
I blanched the peppers first. I added Adobo seasoning to the cheese mixture and a sprinkle to the panko, some chopped cilantro and doubled the bacon bits. I fried half the batch and baked half in 400° for 30 minutes. The fried batch took 90 minutes to table and the baked batch took 2 hours to table. The baked ones were less messy and had the same crunch and flavor without all the oil (fried on left, baked on right)
I’ve made it a few times but recently used real bacon instead of store bought bacon bits,
The first time I made this, I cut the recipe in half and added 1 tblsp of bacon bits. There was maybe one piece of bacon per popper. Way too little bacon and the poppers had very little heat. The second time I made them, I made a full batch using 18-19 medium to large sized jalapenos and added 1 tblsp of sriracha which gave it a little kick and a 1/4 of a cup of Kirkland type bacon bits. They were awesome! If you like it really hot you can add more sriracha and if you are a baconater you could add a little more bacon. Experiment! Make them to your taste. The basics are there. Great recipe, just needs a little tweaking to make it your style. Finally, the garlic aoli is a fantastic dipping sauce on the side. You can use 3-4 garlic confit cloves for the garlic if you have it on hand. Simple and fast sauce to make! Just blend everything together in mini a blender!
These are totally amazing. I used half berry cream cheese and half plain cream cheese than sharp cheddar for a sweet, salty and hot twist.
I though it was a great recipe, very simple. Dredging and drying three times made a huge difference in getting the breadcrumbs to stick. Next time I’ll blanch the peppers beforehand since they ere a little too crunchy.
Crunchy with a perfectly gooey filling!
I stuffed them rolled them in egg wash then Panko bread crumb, bake them I skipped the flour , the panko give them a real crunch. Freeze them on cookie sheet uncooked , when ever you want them put on sheet pop in toaster oven and bake till done maybe 30 min. on 350
They were wonderful. Perfect way to make sure they were coated. If I make them again, I would parboil the peppers as the coating gets done before the peppers
Loving it. I added hash browns and diced sweet onions to mine
Such a bad recipe no flavour at all!!!!
These were probably the most bland poppers I’ve ever eaten unfortunately. The breading technique works perfectly and gave a nice crispy outside that was pleasing to bite into, but theres absolutely no flavor. I might make it again but next time toss in salt, more bacon, and maybe a different type of cheese than the sharp cheddar that I used.
Wonderful recipe! But really benefits from a few changes. I used way more breadcrumbs than advised, as well as milk and added an egg to the milk mixture to make it stick better. It was nice and thick and there was no leakage when frying. I also think the breadcrumb mixture could have benefited from some added garlic powder, salt and pepper (notes for next time) For the filling, I added mozzarella cubes, smoked paprika, spring onion, and a whole packet of streaky bacon (pan-fried crispy first), with a dash of habanero hot sauce for heat and sweetness. I took the seeds out to try to please everyone and it was the perfect heat throughout. I also used small capsicums for those who wanted no heat, which worked the same.