JALAPENO POPPERS | How to make Jalapeno Cheddar Poppers

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack cheese

Monterey jack is often cheaper and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

Remove the jalapenos from the can and pat them dry with a paper towel.

Rub your hands with cooking oil to make handling the jalapenos easier.

Cut off the tops of the jalapenos using kitchen shears.

Cut the jalapenos in half and remove the seeds and veins for a milder heat.

Dry the insides of the jalapenos with a paper towel.

Grate 8 ounces of sharp cheddar cheese.

Dust the inside of the jalapenos with a little all-purpose flour to help the cheese stick.

Stuff the jalapenos with the grated cheddar cheese, molding it to fit inside.

Prepare a dredging station with 1/2 cup of all-purpose flour and add salt to taste.

In another dish, combine 1 cup of plain breadcrumbs and 1/2 cup of panko breadcrumbs, adding salt, pepper, and onion powder to taste.

In a third dish, crack 2 large eggs and scramble them, adding 1/2 cup of water to thin it out.

Coat each stuffed jalapeno in flour, then dip in the egg mixture, and coat in the breadcrumb mixture.

Repeat the egg and breadcrumb coating for a double coat.

Place the coated jalapenos on a baking sheet lined with parchment paper and freeze for 2 hours.

Heat fry oil to 350-375°F, testing with breadcrumbs to check readiness.

Fry the jalapeno poppers for less than a minute on each side until golden brown, being careful not to overcook them.

Remove the fried poppers and place them on a baking sheet lined with paper towels to soak up excess oil.

Prepare a quick ranch dip by mixing leftover sour cream, 2 tablespoons of mayonnaise, and dry ranch mix seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens