jalapeños, cream cheese, mozzarella, milk, flour, paprika, chili powder, garlic powder, seasoned bread crumbs, vegetable oil
We’ve given you a healthy version of this dish in years past. But now we’re going full, indulgent cheat day on you, because poppers are just delicious, darn it! Don’t let the number of ingredients scare you. These are easy to make! And trust us when we tell you they’re totally worth the extra calories.
If you’re inviting friends over for a big game viewing party, we highly recommend you serve up a batch of these. Just be sure you make enough, because our guess is they’ll go quick!
15 jalapeño peppers
8 ounces cream cheese, softened
6 ounces mozzarella cheese, shredded
½ cup milk
½ cup flour
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon chili powder
⅛ teaspoon garlic powder
½ cup seasoned bread crumbs
2–3 tablespoons oil of choice (vegetable oil, olive oil, or other plant-based), or more as needed for frying
Slice the jalapeños in half lengthwise. Carefully use a spoon to scrape out the pith and the seeds*. Set aside.
Combine your cream cheese and mozzarella in a medium-sized bowl.
Fill each pepper half with a healthy dollop of the cheese blend. Set aside.
Add your flour into a small, shallow bowl. Add in the salt, pepper, paprika, chili powder, and garlic powder. Blend well so that the flour has a uniform, seasoned appearance.
Pour your milk into a separate shallow bowl.
Dunk your stuffed jalapeño halves into the seasoned flour, then the milk, and then back into the seasoned flour again.
Place the flour-covered jalapeño halves onto a baking sheet. Let the peppers sit for 10 minutes.
Pour the breadcrumbs into a separate bowl.
Dip your now 10-minute “dried” pepper halves into the milk again and then into the breadcrumbs. Return the peppers to the baking sheet.
Preheat oil in a large skillet to 350 degrees F. (You can use a thermometer to check the oil temperature.)
While the oil heats up, dip your peppers into the milk and the breadcrumbs for a second time. Then, place them into the hot oil and fry, flipping frequently, until golden brown and crispy. Each pepper should only take a few minutes total to fry. Serve immediately*.
Pro Tip 1:
Do not use your fingers to scrape out the peppers or they will burn! For hours!
Pro Tip 2:
If making poppers ahead of time, no problem! Simply return the fried poppers to the baking sheet and warm in an oven at 350 degrees F until ready to serve.