Ingredients
12
12 servings
- •12 jalapeño peppers
- •1 block pepper jack cheese
- •4 eggs
- •2 cups flour, as needed
- •2 cups bread crumbs, as needed
- •24 toothpicks
Instructions
- Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
- Fill the jalapeños with pepper jack cheese, either melted or cubed.
- Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
- NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
- Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
- Heat oil to 325°F (160°C).
- Fry each jalapeño popper until golden brown (about 2-3 minutes).
- Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
- Season with salt and serve immediately once cooled enough to handle.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 313
- Carbohydrate: 41g
- Fat: 9g
- Fiber: 2g
- Protein: 13g
- Sugar: 2g
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