Jalapeño Poppers

  • Photo and Recipe courtesy of <a href='http://acozykitchen.com/' target='_blank'>A Cozy Kitchen</a>
  • Yield: 16 servings


  • 16 jalape&ntilde;os
  • 4 ounces cream cheese, room temperature
  • 1 c. finely shredded sharp Cheddar cheese
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 3 cups canola oil
  • 1/4 c. corn starch
  • 2 large eggs, lightly beaten
  • 2 cups panko bread crumbs


  • Make a slit down the middle of each jalape&ntilde;o, being sure to keep the stem and end intact. Using a small spoon, remove the seeds and membrane. In a small bowl, mix together the cream cheese, cheddar cheese, salt and pepper. Stuff each jalape&ntilde;o with the cream cheese/cheddar mixture.
  • Pour the canola oil in a dutch oven and turn the heat medium. Warm the oil to 350 degrees F. Line a cutting board with a few sheets of paper towels and set aside.
  • Place the corn starch in a shallow plate, crack the eggs into a bowl and spread the bread crumbs onto a plate. In batches, dip the jalape&ntilde;os in corn starch, flour, egg and panko bread crumbs. Carefully drop the jalape&ntilde;os into the hot oil and fry until golden, about 2 to 3 minutes. Transfer to the bed of paper towels to drain and immediately serve.