Our family loves poppers, and these are two good recipes. The first recipe is for roasted poppers—no breading and they’re roasted vs deep fried. They’re quick, easy, and delicious.
The second one is for a traditional popper—deep fried with a breadcrumb coating. It’s a little bit of time and effort, but if traditional is what you’re looking for, this is my pick.
Both of these poppers have the just the right amount crunch and zing!
The traditional recipe requires blanching. Please see notes on blanching that can be found at the end of the recipes.
Roasted Jalapeño Poppers
Source: Rachel Ray, The Food Network
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 8 to 12 servings
12 jalapeño peppers, seeds cleaned out and cut in half lengthwise
2 oz feta cheese
4 oz cream cheese at room temperature
4 oz shredded smoked Pepper Jack cheese, other hot pepper cheese, or extra-sharp Cheddar
A small handful of fresh cilantro, finely chopped (didn’t have cilantro, used Southwest Chipotle seasoning—excellent!)
2 Tablespoons grated onion
Preheat oven to 425⁰ F
- Place halved, cleaned-out peppers on a baking sheet. If peppers do not sit flat on baking sheet, slice a thin piece off the bottom of the pepper so that it will not roll around.
- Mash the feta, cream cheese, shredded cheese, cilantro, and onion together, and stuff the peppers with the mixture.
- Roast for 15-18 minutes, or until the peppers are tender, and the cheese is bubbly and brown at the edges.
Traditional Jalapeño Poppers
Source: The Spruce Eats
Total time: 1 hour and 30 minutes Nutritional info: 119 calories
Prep time: 30 minutes 7 grams fat
Cook time: 20 minutes 10 grams carbs
Drying time: 40 minutes 4 grams protein
Yield: 15 to 25 servings
11 oz softened cream cheese
1 teaspoon dried oregano
2 teaspoons chili powder (I used Southwest Chipotle seasoning—excellent!)
2 cups Pepper Jack cheese, shredded
25 jalapeño peppers, seeded and cut in half lengthwise
¾ cup milk
1 egg, beaten
1 cup flour
½ teaspoon salt
1 ½ cups breadcrumbs or panko breadcrumbs
Oil for deep frying
- In medium bowl, combine the cream cheese, oregano, chili powder, and Pepper Jack cheese. Mix well.
- Blanch the pepper halves* for 2-3 minutes, then drain and dry thoroughly with paper towels.
- Spoon the cream cheese mixture into the blanched jalapeño pepper halves.
- Combine the egg and milk in one bowl.
- In another shallow bowl, combine the flour and salt.
- Dip the stuffed jalapeños first into the milk and then into the flour mixture, making sure they are thoroughly coated.
- Place the coated jalapeños on wire racks and let dry for about 10 minutes.
- Dip the jalapeños in the milk mixture again, and then roll them in breadcrumbs to coat.
- Let the coated peppers dry for 30-40 minutes, repeating the breading process if necessary.
- In a large and deep heavy skillet, heat the oil to 365⁰F. Deep fry the filled and coated jalapeño peppers 2-4 minutes each, until golden brown.
- Remove and let drain on a paper towel.
*Blanching prevents the finished peppers from being too hard. They are partially cooked but still have a crunch. To blanch, boil the halved, cleaned-out peppers for 2-3 minutes. Remove and immediately place in ice water to stop them from cooking further.
For more information on blanching jalapeño peppers, see Our Everyday Life.