Jalapeño Poppers

There are two types of people at Super Bowl Sunday parties: those that watch the game and those that come for the food. I fall into the latter category. Football is boring while the seemingly endless amount of finger foods is the real star of the day. One of my favorite party dishes is jalapeño poppers. They’re crispy, slightly spicy and filled with cheese. What’s not to love? This recipe makes 12 poppers which is perfect for a small party. Check out how to make them below and let me know what you’re cooking this Super Bowl Sunday in the comments section!

Ingredients:

  • 12 fresh jalapeñosProcessed with VSCO with f2 preset
  • 1 cup coarsely grated Cheddar cheese
  • 1 cup coarsely grated Monterey Jack cheese
  • 1 teaspoon hot sauce
  • 1/2 teaspoon pepper
  • 1 teaspoons salt
  • 3 large eggs
  • 1 cup plain fine dry bread crumbs
  • 3 tablespoons dried oregano
  • 4 cups vegetable oil

Directions:

Before you start cutting open your jalapeños, be wary. If you don’t have much experience with cleaning out chiles you may want to wear gloves. Cut a lengthwise slit from the stem to the bottom of each jalapeño. Then form a T by cutting crosswise at the stem.

Processed with VSCO with f2 preset

Pry open the jalapeño and scrape out the seeds and veins. Don’t open the chile too much or else it won’t close again and you’ll lose the cheese during the frying process.

Mix the cheeses, hot sauce, 1 tablespoon of oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt together in a bowl. Stuff the chiles with the cheese mixture, pressing the seams closed after filling.

Now that the jalapeños are filled it’s time to coat them. Lightly beat the eggs in a shallow bowl or plate. Mix the bread crumbs, remaining oregano, salt and pepper in separate shallow bowl.Processed with VSCO with f2 preset

One by one, dip the jalapeños into the eggs (letting excess drip off) and coat with breadcrumbs. Put aside and coat the remaining jalapeños. Once you’ve coated each jalapeño once, repeat the process to form a second layer on each chile. If the coating still seems light repeat the process again for a third layer.

Heat 2 inches oil in a medium saucepan. Keep the stovetop set to medium-high as you fry the chiles in batches. Cook each batch for 5 to 6 minutes until golden brown all over, flipping the chiles halfway through. Transfer the poppers onto a plate lined with paper towels to drain excess oil.

Tip: If you want a healthier alternative, bake the jalapeños at 350 degrees Fahrenheit for 30 minutes.

Processed with VSCO with f2 preset

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