Hoppin’ Jalapeno Poppers

Hoppin' Jalapeno Poppers
Hoppin’ Jalapeno Poppers

We have always loved Jalapeno Poppers, and these Hoppin’ Jalapeno Poppers are so much better than the kind out of a box from the freezer section of your supermarket.  If you scrape out the seeds and some of the ribs, you’ll get rid of most of the heat.  If you really like heat, leave some of the seeds in.

We just love the freshness of these.  You can also use pickled whole jalapenos, if you prefer that flavor.  These are super fresh, and have just a nice bite to them (not too soft and mushy).   I love to mix in some crumbled bacon to the cheese mixture, but you can leave them out to make them vegetarian.    Serve with a nice side of cold sour cream for dipping.  An all-time classic  that you can easily make right at home.  So good!!  125% Loon Approved!!


Hoppin' Jalapeno Poppers
 
Prep time
Cook time
Total time
 
These Hoppin' Jalapeno Poppers are a take on the classic appetizer. Use fresh peppers, and remove the seeds and ribs to eliminate the heat. Or, use pickled whole peppers, and stuff. So good!!
Author:
Recipe type: Appetizer
Cuisine: Appetizer
Serves: 6
Ingredients
  • 12 fresh jalapenos
  • 3 strips of bacon
  • 1 cup grated Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 teaspoon hot sauce
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 3 large eggs
  • ¼ cup whole milk
  • 1 cup all-purpose flour
  • 1 cup plain dry-bread crumbs
  • 1 teaspoon Adobo seasoning
  • 4 cups vegetable oil
Instructions
  1. Pre-heat oil in a large sturdy pan (or Dutch oven, or deep fryer) to 325 F (use a deep-fry/candy thermometer to gauge temperature)
  2. Cook the bacon over medium heat in a skillet, set aside until cool. Crumble, and set aside.
  3. Take each jalapeno and cut a slit along the top of the pepper.
  4. Next, cut a long slit from stem to bottom, forming a 'T.'
  5. Pry open each pepper enough to expose the seeds.
  6. Using a sharp paring knife, remove the seeds and as much of the ribs as you can get to.
  7. Mix together the bacon, cheeses, hot sauce, salt and pepper in a medium bowl.
  8. Fill peppers with bacon/cheese mixture, pressing seams closed after filling, so that the cheese is compacted and pepper holds its shape.
  9. Lightly beat eggs in a small bowl and stir in the milk.
  10. Place the flour on a plate.
  11. Place the bread crumbs and Adobo seasoning on a separate plate, and mix together.
  12. Dip pepper in egg/milk mixture, letting excess drip off.
  13. Roll in flour.
  14. Dip again in egg mixture and let excess drip off, and the roll in breadcrumbs. Repeat with egg /breadcrumbs. You may need to use your fingers to help the breadcrumbs adhere to the peppers.
  15. Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch.
  16. Transfer to paper-towel lined plate to drain.
  17. Let oil temperature get back to 325 F before frying next batch.
  18. Serve with cool sour cream for dipping.
  19. Enjoy!

 

 

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