Ingredients
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12 Jalapeño Peppers
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8 oz (226g) Cream Cheese
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1 cup shredded Cheddar Cheese
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1 cup Milk
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1 cup Panko Bread Crumbs (Plain)
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1 cup All-Purpose Flour
Directions
Steps
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1
Done
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Preheat the oil. |
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2
Done
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Prepare the Jalapeno PeppersCut the peppers in half lengthwise. (optional - remove the stem ends). Remove the seeds (I don't wear gloves, but it's recommended). |
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3
Done
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Make the Jalapeno Popper Cream Cheese FillingCombine the cream cheese and cheddar cheese. Fill each jalapeno pepper half with the cream cheese filling. |
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4
Done
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Bread the Jalapeno PoppersMake your breading station: 1 bowl for the flour, 1 bowl for the milk, and 1 bowl for the panko or plain bread crumbs. (Note: you can first put the filled jalapeno poppers in the refridgerator or freezer for 15 minutes so they are easier to bread). Dip in milk, then in flour. Let them rest for 10 min. to dry. Redip them in milk and then in the panko bread crumbs. |
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5
Done
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Fry the Jalapeno PoppersFry in batches for 3 min. or until golden brown. |
