One of my biggest problems growing jalapenos is that they grow so well that I end up with so many of them and can’t find any usage for them. Poppers are easy to make and tasty, that’s a win-win situation.
You can also oven bake those at 400F for 20-25min but I find they soften a lot. When frying them, the pepper is still a bit crunchy which I much prefer.
You need
**Quantity is approximative as some peppers are deeper and thus need more filling
- 10-20 jalapeno pepper halved and unseeded
- 250g ( 1 pack) cream cheese at room temperature
- ~200g grated cheddar cheese ( mozzarella can work too )
- 4 eggs beaten
- 1/2 cup water
- ~100g flour
- vegetable oil
- ~2 cups panko
Instructions
- In a bowl, combine the cheese and cream cheese using a fork
- Fill each of the halves with the mixture
- Spread some flour on each of the halves, remove excess
- Add the water to the egg wash so it’s less thick
- Dip a pepper in the eggwash, then in the panko. Repeat for all.
Let them “dry” for 10 minutes - Repeat the previous step another time. This will ensure it is fully coated. Be gentle when doing this step as the batter on the pepper from the previous coat may fall off. Again wait 10 minutes for it to dry
- Heat 2 inches of oil to 350-360F, avoid going above 360 as it will fry them too fast without cooking the pepper
- Put 2-3 peppers at a time in the hot oil for 2-3 minutes until they get a nice golden brown colour. If they brown too fast, reduce the temperature
- Transfer to a paper towel to absorb excess oil. Repeat for all the peppers