Ingredients
Equipment
Method
Instructions:
- Start by washing the jalapeño peppers under cold water. Cut each pepper in half lengthwise and carefully remove the seeds and membranes.
- In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Stir in the milk, salt, black pepper, paprika, chili powder, and garlic powder until well blended.
- Using a spoon or a piping bag, fill each jalapeño half generously with the cheese mixture.
- In one bowl, place the all-purpose flour. In another bowl, pour the seasoned breadcrumbs.
- Dip each stuffed jalapeño first into the flour, then into the breadcrumbs, pressing gently to adhere.
- In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place a few jalapeño poppers into the hot oil, frying them for about 3-4 minutes on each side until golden brown and crispy.
- Once all the poppers are fried, arrange them on a platter and serve warm with your favorite dipping sauces.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer at 375°F (190°C) for about 10 minutes.
- For longer storage, freeze un-fried stuffed jalapeños on a baking sheet, then transfer to a freezer-safe bag.