Spicy Jalapeño Poppers
Jalapeño poppers are every 90’s kid’s classic bowling alley snack. We used to get french fries, poppers, and pizza at birthday parties all the time. As I grew up I would always think about how I could update this snack to be more flavor friendly. Sunday Gameday’s are normally my chance to try out new appetizers on friends and family, so I decided to take the leap and make these! The crust came out so wonderfully crunchy and flavorful, the inside was piping hot and melty just how I was hoping for. Feel free to doctor up this recipe however you see fit it definitely is adjustable but this is a great place for anyone to start! Another thing I love about this recipe is that it is freezer friendly, so when you find some nice jalapeños feel free to whip these up and freeze them for a quick party app! Let me know how you changed it up and what sort of tips and tricks you discover!
Ingredients:
- 20 jalapenos, halved or cut open, deseeded, blanched
- 16 oz. cream cheese, softened to room temperature
- 8 oz. mexican style shredded cheese
- 2 tbsp. garlic paste
- 2 tbsp. taco seasoning
- 1 tsp. lal mirch
- 1 tsp. sambal olek
- 1 c. all purpose flour.
- 1 c. water
- 1/4 c. corn flour (optional)
- 3 c. panko bread crumbs
Method:
- Cut a slit in the jalapeños lengthwise (or cut in half) and deseed them. Blanch them by cooking them in boiling water for 2-3 minutes and then dunk them in ice water. Let them dry by putting them on a wire rack, putting them in a warm oven, or drying with a paper towel.
- Combine softened cream cheese, shredded cheese and spices. Fill each jalapeño with mixture by piping it or spooning it in.
- Mix water and flour together to make a thick slurry. Also combine bread crumbs and corn flour in a separate plate. Cover jalapeño in flour slurry and let the excess drip off and then coat with bread crumbs. Refrigerate for 30 minutes. Repeat the breading process again.
- From here you can freeze them overnight and store them for another time. Or you can bake, air fry, or deep fry them. If you are air frying or baking them place on 400° heat for 20-25 minutes flipping halfway. For deep frying heat oil and fry for around 30 seconds to 1 minute on each side. Serve hot with sriracha ranch or marinara sauce!
Jalapeño Poppers
Ingredients
- 20 jalapenos halved or cut open, deseeded, blanched
- 16 oz. cream cheese softened to room temperature
- 8 oz. mexican style shredded cheese
- 2 tbsp. garlic paste
- 2 tbsp. taco seasoning
- 1 tsp. lal mirch
- 1 tsp. sambal olek
- 1 c. all purpose flour
- 1 c. water
- 1/4 c. corn flour optional
- 3 c. panko bread crumbs
Instructions
- Cut a slit in the jalapeños lengthwise (or cut in half) and deseed them. Blanch them by cooking them in boiling water for 2-3 minutes and then dunk them in ice water. Let them dry by putting them on a wire rack, putting them in a warm oven, or drying with a paper towel.
- Combine softened cream cheese, shredded cheese and spices. Fill each jalapeño with mixture by piping it or spooning it in.
- Mix water and flour together to make a thick slurry. Also combine bread crumbs and corn flour in a separate plate. Cover jalapeño in flour slurry and let the excess drip off and then coat with bread crumbs. Refrigerate for 30 minutes. Repeat the breading process again.
- From here you can freeze them overnight and store them for another time. Or you can bake, air fry, or deep fry them. If you are air frying or baking them place on 400° heat for 20-25 minutes flipping halfway. For deep frying heat oil and fry for around 30 seconds to 1 minute on each side. Serve hot with sriracha ranch or marinara sauce!
