Jalapeno Poppers

One of my favorite bar foods has to be jalapeno poppers. A jalapeno pepper, stuffed with cheese, and either deep fried, or baked, lends itself to be packed full of flavor. Granted it has been awhile since I have bellied up at a bar to enjoy a beer, a jalapeno popper appetizer, and a game, but the thought of these morsels has not escaped me.

I love the flavor of a jalapeno pepper. It has just the right amount of heat, and you can easily transform its texture from the solid crunch you get out of it, to a soft tender pepper, in no time at all. My preference when using jalapenos is to have a nice, crisp texture, allowing for full flavor and a bit more heat. Great examples of the use of fresh jalapenos can be found on my Stuffed Jalapenos recipe as well as Vietnamese Pho Noodle Soup. These poppers were not exception to that rule.

Ingredients: [Print this Recipe]

  • 3 slices of good bacon, cooked, and crumbled
  • 8 oz cream cheese, room temperature
  • 3/4 cup of sharp cheddar cheese
  • 8-12 large jalapeno peppers, cored (see below) and seeded
  • 12 oz can of good, amber beer (something you would want to drink)
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups of flour
  • white cornmeal
  • 2 cups of white cornmeal
  • wax paper
  • 3 cups of canola oil

You have a couple of options when coring and seeding jalapenos. You can do what I did and use an old school vegetable peeler and use the end to poke and dig around the core, using the edges to remove the insides, including all of the seeds. If you do not want to go this route, you can cut them in half, lengthwise, and remove the ribs and seeds.  This is an important step as you do not want your guests biting into a jalapeno seed, getting the hiccups, and having a real fire in their mouth. Continue this process with all of the jalapeno peppers.

* Be careful not to touch any body part with your hands. The heat from the ribs and seeds will actually burn if you touch the wrong spot on your body. Wash your hands with warm water and soap, thoroughly.

In a bowl, mix the cream cheese, crumbled bacon, and sharp cheddar cheese. Next get your batter and dredging station ready. Get two bowls out and to one add the flour. Mix the seasonings into the flour. Add the beer until, close to 10 ounces until you have a really thick batter. To your other bowl add the white cornmeal.

Prepare to get messy. This part takes a bit of time, and can be fun for the kids if they are the type to want to get messy as well. The goal is to stuff the jalapenos with the cheese mixture, stuffing tightly just below the top. You can use your pinkie finger, you can use a chopstick, you can squeeze it in there. You will quickly figure out and define your own process for this. Once they are all stuffed, they will go into the batter.

Using your index finger and thumb, hold both ends of the jalapeno pepper, and mix into the beer batter. Make sure it is full coated, and let any batter drip off. Take the white breadcrumbs, and with your other hand, generously sprinkle onto the batter, making sure you coat the pepper. Place a baking sheet lined with wax paper. Repeat this process.

Once the peppers have been coated, place the baking sheet into the freezer for about 45 minutes to one hour. This holds the batter together and ensures a nice fry.

Heat your oil to about 350 degrees. Place a few peppers at a time into the oil until they are nice and golden brown. Remove with a slotted spoon and let any access oil drain on some paper towel, or wire rack. The batter that helped coat the pepper prevents any cheese from coming out. Pretty cool. Repeat this process. Plate and serve. The pepper is perfectly coated, with a great crunch and packed full of melted cheese and bacon. Crunch, heat, and deliciousness all around, this jalapeno popper is worth the time and effort.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Jalapeno Poppers”

  1. I freeze them un-battered, with a toothpick handle sticking out; works just as well to keep the cheese inside. Just take them out, batter them, and fry.

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