These jalapeño poppers are filled with a savory mixture of cream cheese, cheddar cheese, and optional bacon. Bacon takes them over the top but feel free to leave it out or add some cilantro to the filling.
Keep batches warm in a 200 F oven to serve all at once. For a thicker coating, lightly dip the peppers in the milk and breadcrumb mixture a second time. Let them dry once again and fry to golden perfection.
PrintJalapeño Poppers With Cheese and Bacon Filling
These jalapeno poppers are filled with a combination of cream cheese, cheddar cheese, and optional bacon. Bacon takes them over the top, but feel free to leave it out or add some cilantro to the filling.
- Prep Time: 20
- Drying Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Peppers, Appetizer
- Method: Deep Fry
- Cuisine: Mexican
Ingredients
- 18 large jalapeño peppers
- 8 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese (4 ounces)
- 1 or 2 strips bacon, cooked and crumbled, optional
- 1 cup milk
- 1 cup all-purpose flour
- Dash kosher salt
- 1 cup fine dry breadcrumbs
- 1 cup salsa or Picante sauce, for serving (about 1/2 to 3/4 cups)
Instructions
- Heat the oven to 200 F.
- Line a large baking sheet with foil or parchment paper.
- Cut the jalapeno peppers in half, lengthwise. Scrape out the seeds and white ribs and membranes.
- In a second bowl, combine the cream cheese, shredded cheddar cheese, and the crumbled bacon, if using. Blend thoroughly. Fill the pepper halves with the cheese mixture and press the halves back together.
- Pour the milk in a wide shallow bowl.
- Put the flour in another bowl.
- Dip the peppers in the milk and then dip them in the flour. Set the coated peppers on the baking sheet and let them dry for 15 to 20 minutes.
- Put the breadcrumbs in another bowl.
- Dip the peppers in the milk once again and then in the breadcrumbs. Let them dry for another 10 to 15 minutes.
- Meanwhile, heat the vegetable oil to 370 F.
- Place a rack on a large baking sheet.
- Fry the jalapeno poppers, about 4 at a time, until golden brown.
- With a slotted metal spoon, remove the poppers to paper towels to drain.
- Transfer the drained jalapeno poppers to the rack and place them in the warm oven while frying subsequent batches.
- Serve with salsa or picante sauce.
Notes
Jalapeno peppers can cause a painful burning sensation and should be handled carefully. I recommend gloves when cutting the peppers and removing the seeds.
