Jalapeno crumbed poppers

poppers jalapenos
  • Yield : 16
  • Servings : 16
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 50m


  • 16 fresh jalapeno chillies
  • 2-1/2 cups fullcream milk
  • 1/2 pound cream cheese
  • 1 cup flour for coating
  • 1 lightly whisked egg
  • 2-1/2 teaspoons water
  • 1 teaspoon oil
  • 3/4 cups breadcrumbs
  • cooking oil for deep frying
  • pinch of sea salt flakes


Step 1

Carefully slit one side of each jalapeno chillies, remove the seeds with a sharp paring knife. Place the chillies in a container and cover with milk, let them soak overnight in the refrigerator.

Step 2

The next day, drain and rinse the jalapeno chillies. Stuff each chilli with cheese and dip stuffed chillies in flour, shaking off the excess. Whisk the the egg, water, and sea salt flakes with a teaspoon of oil in a small bowl. Dip the floured chillies in the egg mixture and roll in bread crumbs, being sure to completely coat them.

Step 3

Place coated chillies on a rack to dry out a bit. Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown.

Step 4

Drain on a few sheets of paper towel and serve hot, if made in advance, to reheat before serving pop them in a warm oven !!

Step 5

Tip: Use a pair of gloves when cutting the chillies otherwise you are gonna be burning!

I am an artist, and a whole lot in one!!

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