Homemade Jalapeño Poppers
Ingredients
Instructions
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Mix cream cheese, edam cheese and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves.
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Place milk in one small bowl, flour in a second, and breadcrumbs in a third.
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Dip stuffed jalapeños in milk, then in flour, making sure they are well coated. Transfer coated jalapeños to a plate and allow to dry for 10 minutes.
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Dip jalapeños in milk once more, then roll through the breadcrumbs. Allow to dry on the plate for 10 minutes, then repeat, dipping in milk and rolling in breadcrumbs once more; make sure they are completely coated. Allow to dry.
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Working in batches, deep-fry coated jalapeños until golden brown, 2-3 minutes. Remove and let drain on a paper towel before serving.
Note
For gluten-free option, use gluten-free breadcrumbs and gluten-free flour.
To make ahead, cool before freezing. Remove from freezer a few hours before using. Reheat in oven or air fryer.
User Reviews
This recipe if perfect