Jalapeno Poppers Recipe

Ingredients

 12 Jalapeños, 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
 Pepper
 Salt

Directions

1

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

2

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

3

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

4

Fill 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.

5

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

6

Pour 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.

7

Heat 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.

Ingredients

 12 Jalapeños, 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
 Pepper
 Salt

Directions

1

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

2

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

3

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

4

Fill 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.

5

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

6

Pour 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.

7

Heat 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.

Jalapeno Poppers Recipe