ADVERTISEMENT
Ingredients
for 12 poppers
- 12 jalapeño peppers
- 1 block pepper jack cheese
- 4 eggs
- 2 cups flour (250 g), as needed
- 2 cups bread crumbs (230 g), as needed
Special Equipment
- 24 toothpicks
Nutrition Info
Powered by
- Calories 313
- Fat 9g
- Carbs 41g
- Fiber 2g
- Sugar 2g
- Protein 13g
Estimated values based on one serving size.
ADVERTISEMENT
Preparation
- Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
- Fill the jalapeños with pepper jack cheese, either melted or cubed.
- Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
- NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
- Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
- Heat oil to 325°F (160°C).
- Fry each jalapeño popper until golden brown (about 2-3 minutes).
- Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
- Season with salt and serve immediately once cooled enough to handle.
- Enjoy!
SCROLL FOR MORE CONTENT
SCROLL FOR MORE CONTENT
ADVERTISEMENT
You have opted out of "sales" of personal data. This will not opt you out of all ads. Click the privacy policy link for more info.