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Jalapeno Poppers

November 5, 2016

Jalapeno Poppers 0 0 5 0

This mouthwatering jalapeno poppers recipe is made with cheddar cheese and jack cheese.

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12 JalapeƱos, pickled

3 oz. (1 cup) Cheddar Cheese, coarsely grated

3 oz. (1 cup) Monterey Jack cheese, coarsely grated

1 tsp. Hot sauce

1 c. Buttermilk

1 c. All-purpose flour

2 c. Panko bread crumbs

2 tsp. Oregano, dried

Vegetable oil




1Cut a lengthwise slit from top to bottom of each jalapeno. Make a crosswise incision at stem end to form a T.

2Open each jalapeno and with the help of a paring knife scrape the inside clean.

3Stir together Cheddar cheese, Jack cheese, 1/4 teaspoon pepper, 3/4 teaspoon salt and hot sauce.

4Fill jalapenos with cheese mixture and press seams so they close after filling. The cheese mixture will stay compacted that way and the jalapeno will retain its shape.

5Stir together oregano, bread crumbs, 1/4 teaspoon salt and 1/4 teaspoon pepper in the second bowl.

6Pour buttermilk into a drinking glass. One at a time, roll the jalapenos in flour until covered, shaking off any excess. Dip jalapenos in buttermilk, and let the excess drip off, then coat with bread crumbs. repeatedly coat with buttermilk and panko crumbs to form a second layer. Transfer to baking sheet and repeat with the remaining jalapenos. Once all of the jalapenos have been coated, place a baking sheet in the freezer and let them freeze through.

7Heat 2 inches oil to 325 degrees F in a saucepan. Fry jalapenos in 3 batches, stirring occasionally, until golden brown all over, 6 minutes per batch. Transfer to paper towels and let drain. Return oil to 325 degrees F between batches.

Everyone should try Jalapeno poppers as its a special dish in my opinion.


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