The ultimate party food! Spicy jalapenos are stuffed with creamy cheese and then deep-fried. Use fresh jalapenos from your IHARVEST in this recipe.
Prep Time: approx. 30 Minutes. Cook Time: approx. 8 Minutes. Ready in: approx. 40 Minutes.
Makes 12 servings.
24 fresh jalapenos
12 ounces cream cheese, softened
1 package (8 ounce size) shredded Cheddar cheese
1 cup milk
1 cup all-purpose flour
1 cup fine, dry bread crumbs
2 quarts oil for frying
Slice the jalapenos in half lengthwise and remove the seeds (wear gloves while working with the jalapenos). Set the jalapenos cut-side up on a foil or parchment lined baking sheet.
In a bowl, mix together the cream cheese and cheddar cheese until well blended. Spoon the cheese mixture into each jalapeno half. Fill them full but do not overfill.
Place the milk in a shallow bowl. Place the flour in another shallow bowl.
First, dip the jalapenos into the milk, coating them completely and letting any excess drip off. Next, coat each one in the flour, making sure they are completely coated. Place the jalapenos cut side up again on the baking sheet. Let them dry for 10 minutes.
Place the bread crumbs in a third shallow bowl.
Dip the jalapenos in the milk again and then roll in the bread crumbs, coating them completely. Return them to the baking sheet and let dry for another 10 minutes.
Heat the oil in a deep fryer or Dutch oven to 365 degrees F.
Dip the jalapenos in the milk again, followed by the bread crumbs, making sure they are coated completely. If you are making these ahead of time, you can freeze them at this point.
Add the jalapenos to the hot oil, in batches, and cook for 2-3 minutes or until golden brown (if cooking from frozen, allow an extra minute or two). Remove the jalapenos from the oil with a slotted spoon and let drain on paper toweling.
Serve the jalapeno poppers hot.