Jalapeño Poppers Recipe
Total time: 35-40 minutes
Ingredients
6-8 large jalapeño peppers
1 tube of cream cheese
1 package of sharp shredded cheddar cheese
Bread crumbs (for a low carb option, substitute with crushed pork rinds)
Flour (for a low carb option, substitute with almond flour)
Eggs
Mayonnaise
Ketchup
Cilantro
Garlic
Oil (optional)
Instructions
Cut jalapeño peppers in half and remove the seeds and white membrane (it’s important to remove EVERY seed because that is where the spice comes from).
Add the cream cheese, sharp shredded cheddar cheese, and a few pieces of cilantro into a mixing bowl.
Mix until there is a nice, creamy, orange texture.
Once you finish mixing the ingredients in the prior step, now we are going to fill our peppers. Fill your peppers with the cream cheese mix to the top and level it out with a butter knife. This will be repeated for every pepper.
You will then get 3 separate bowls for your flour (or almond flower), bread crumbs (or pork rinds), and your eggs.
First, dip your popper in egg, then the flour, back in the egg, and then the breadcrumbs. I like to do this step two times for each popper because I like them to have a thick outside layer. Again, this will be repeated for every popper.
Depending on how you want to cook these, if you prefer pan frying them, then you will fill your pan with your preferred oil and fry each popper until a golden brown. Make sure to flip them so they are evenly cooked. If you prefer to use an air fryer, then set your air fryer to 375º and cook for 10-12 minutes until golden brown, also remembering to flip.
If you’re a good multi-tasker, like myself, while your frying your poppers, you can begin making your dipping sauce (which is going to be mayochup), and it is super easy. Add 1/2 cup of mayonnaise and 1/2 cup of ketchup in a bowl.
Then, you are going to dice up your garlic and a few pieces of cilantro and add to the bowl.
Mix this up and refrigerate until all your poppers are finished cooking.
Share with friends and family and enjoy!