Publisher Photo
Publisher Photo
After sampling similar poppers at a wedding reception, I went home to create my own recipe. The creamy filling pairs well with the crunchy, spicy peppers.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.

Ingredients

  • 2 jars (11-1/2 ounces each) jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons garlic salt
  • 2 teaspoons paprika
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 1 cup crushed cornflakes
  • 1/2 cup dry bread crumbs
  • Oil for frying
  • SAUCE:
  • 1/4 cup mayonnaise
  • 1/4 cup prepared Russian salad dressing
  • 1 teaspoon prepared horseradish
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Dash Louisiana-style hot sauce

Directions

Select 12-16 large jalapenos from jars; pat dry with paper towels (refrigerate any remaining jalapenos for another use). Remove stems from jalapenos; cut a lengthwise slit on one side. Discard seeds. In a small bowl, combine the cheeses, parsley, garlic salt and paprika. Pipe or stuff into each pepper.
Place flour in a shallow bowl. In another shallow bowl, lightly beat the eggs. In a separate bowl, combine cornflakes and bread crumbs. Roll jalapenos in flour, dip in eggs, then roll in crumbs. Dip again in eggs, then roll in crumbs to completely coat.
In an electric skillet, heat 1/4 in. of oil to 375°. Fry peppers, a few at a time, for 30-60 seconds or until lightly browned. Drain on paper towels. In a small bowl, combine sauce ingredients. Serve with warm peppers. Yield: 12-16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Poppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p32

  • 2 jars (11-1/2 ounces each) jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons garlic salt
  • 2 teaspoons paprika
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 1 cup crushed cornflakes
  • 1/2 cup dry bread crumbs
  • Oil for frying
  • SAUCE:
  • 1/4 cup mayonnaise
  • 1/4 cup prepared Russian salad dressing
  • 1 teaspoon prepared horseradish
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Dash Louisiana-style hot sauce
  1. Select 12-16 large jalapenos from jars; pat dry with paper towels (refrigerate any remaining jalapenos for another use). Remove stems from jalapenos; cut a lengthwise slit on one side. Discard seeds. In a small bowl, combine the cheeses, parsley, garlic salt and paprika. Pipe or stuff into each pepper.
  2. Place flour in a shallow bowl. In another shallow bowl, lightly beat the eggs. In a separate bowl, combine cornflakes and bread crumbs. Roll jalapenos in flour, dip in eggs, then roll in crumbs. Dip again in eggs, then roll in crumbs to completely coat.
  3. In an electric skillet, heat 1/4 in. of oil to 375°. Fry peppers, a few at a time, for 30-60 seconds or until lightly browned. Drain on paper towels. In a small bowl, combine sauce ingredients. Serve with warm peppers. Yield: 12-16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Poppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p32

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