Homemade Jalapeno Poppers

Jalapeno poppers are one of my most favorite appetizers and recently I just had to make some of my own.  The craving was there and it needed to be satisfied! lol

These tasty little jalapeno poppers are quite easy to make and are so addictive!

Making jalapeno poppers is not that difficult so long as you have all your ingredients laid out and ready.

Get started by cutting and seeding your jalapenos.  You can use the red ones if you like, but I used the green kind since their a little milder.

Next, mix up your cream cheese filling.  Using a spoon, spread the filling on the jalapeno halves making sure that they're overflowing nice like the ones below. 🙂

Once the peppers are filled, dip them into the egg and flour mixture and then into the breadcrumbs and roll it back and forth to cover it.

Next, dip it again into the egg mixture and then back into the breadcrumb mixture. Roll it back and forth in the breadcrumbs so that it's completely coated.

Once each pepper is well-coated fry them up until golden and drain on a paper towel to remove any excess oil.

That's basically all there is to making jalapeno poppers!  Don't be worried about messing this up because you won't! 🙂

These yummy things are a great people pleaser for gatherings and parties.  Guests will definitely be impressed that you made these yourself.

You can serve them with a dip such as a marinara sauce, but I think they taste great all on their own!

Feel free to adjust the amounts of spices for the filling. If you'd like them a little more spicy, you can always add a little more cayenne pepper if you like.

Please let me know if you create any variations of your own – I'd love to try them out! 🙂

I hope you enjoy this recipe!

Homemade Jalapeno Poppers

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• Total Time: 40 Minutes
• Yield: 20–22 Jalapeno Poppers 1x

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Ingredients

Scale 1x2x3x

• 10–12 jalapeno peppers, halved and seeded
• Vegetable oil for frying – about 2 cups

Filling Ingredients

• 2 cups of softened cream cheese (I used light)
• 1 tsp garlic powder
• 1 tsp of onion powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• pinch of salt
• 1/2 tsp Worchestershire sauce

Bread Crumb Coating

• 1 1/2 cups Italian style bread crumbs (the kind with herbs added)
• 1 tsp garlic powder
• pinch of salt and pepper
• 4 eggs, beaten
• 2 tbsp all-purpose flour

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Instructions

1. Cream together the ingredients for the filling until well combined. I like to use my stand mixer for this so that it's very well combined, but you can do it with a hand mixer too. If you mix this by hand just make sure you get it very well mixed and that it's creamy.
2. Using a spoon fill each jalapeno half with the cream cheese mixture. The filling should be overflowing a bit and not flattened. See the image above.
3. Combine the bread crumbs, garlic powder, salt and pepper from the “Bread Crumb Coating” ingredients in a pie plate or similar wide dish.
4. In a separate bowl, whisk together the eggs and the all-purpose flour.
5. Dip a filled jalapeno half into the egg mixture and then into the bread crumb mixture. Make sure that it's coated on all sides and pack the breading on using your hands so that there's a nice layer of crumbs.
6. Repeat the above again with the jalapeno you just coated. Dip in the egg mixture and then into the bread crumb mix. Roll the jalapeno in the breadcrumb mix back and forth and pack it with your hands until it's covered.
7. Continue for the remaining jalapeno halves until all are coated twice.
8. In a deep pot heat up your vegetable oil for frying.
9. Once the oil reached the right temperature for frying, drop about 3 or 4 poppers in at a time.
10. Turn them over after about 2 minutes and continue to fry for another 2 minutes or until golden.
11. Remove the popper with a wire mesh basket or heat proof slotted spoon and place onto paper towel to drain any excess oil.
12. Continue to fry the rest of the poppers as above until all are finished.

Notes

It's important that the frying oil is hot enough before attempting to fry the poppers. If the oil isn't hot enough the poppers will absorb too much oil and won't be crispy like you want.
Use a thermometer to make sure the oil is hot enough. You can also test if the oil is hot enough by sprinkling a little water into the oil. If it sizzles then it's ready. I turn down the heat a little once it sizzles so that I don't accidentally burn them.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer