Jalapeno Poppers


WOW…I love Jalapeno Poppers like you wouldn’t believe, but let me tell you, making them homemade beats anything you would buy from the grocery store.  There is some waiting around after each coating to let them dry, but it’s worth it in the end when you take a bite out of it.


  • 3 large Jalapeno Peppers
  • 1/2 of a Cream Cheese brick (room temperature)
  • Couple of handfuls of Shredded Cheddar Cheese
  • 1 cup Milk in a bowl
  • 1 cup All-Purpose Flour in a bowl
  • 1 cup Breadcrumbs in a bowl


  1. Mix the Cream Cheese & Cheddar until combined
  2. Cut the stems off of the peppers, and cut in half lengthwise
  3. Remove the membrane and seeds from the peppers – this is where most of the heat is, so if you want it hot then leave it as-is
  4. Scoop the cheese mixture into the pepper.  You want the pepper to be overflowing with this mixture from end-to-end, as opposed to barely covering the peppers like mine were (I ran out of cream cheese)

    Not enough cream cheese so they aren't overflowing :(
    Not enough cream cheese so they aren’t overflowing 😦
  5. Dip the pepper into your milk bowl, then into the flour making sure it’s fully covered.  Set on a wire rack and let air dry for 10 minutes

    Dipped in flour
    Dipped in flour
  6. (time permitting – do step #5 again and let dry another 10 minutes)
  7. Dip the pepper in the milk again, then into the breadcrumbs, and let dry another 10 minutes

    Dipped in breadcrumbs
    Dipped in breadcrumbs
  8. At this point – you want to put your deep fryer on for 365 degrees
  9. Repeat step #7…this time, it’s not optional
  10. Once your deep fryer is ready, drop these bad boys in and let them fry for about 2.5 minutes (until fully browned)

Note – if you have them, put on plastic gloves when cleaning the peppers of the seeds, as if you don’t your hands will likely be burning after.


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