My Jalapeno Popper Surprise!
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
2 dozen (half peppers)
- Serves:
- 4
ingredients
- 12 medium fresh jalapeno peppers, cut in half lengthwise, seeded
- 8 ounces cream cheese, softened
- 2 tablespoons sour cream
- 2 tablespoons dry onion soup mix (lipton soup mix)
- 1 teaspoon Worcestershire sauce
- 1⁄4 Velveeta cheese
- 1 egg, beaten
- 1⁄2 cup milk
- 1⁄8 teaspoon white pepper
- 1 cup flour
- 1⁄2 cup seasoned dry bread crumb
- peanut oil (for frying)
directions
- Combine cream cheese, sour cream, soup mix (lipton is the best), worcestershire sauce, velveeta; mix well.
- Allow to sit at room temp until you are ready to fill jalapeno peppers.
- Mix Flour and bread crumbs together in a small bowl; set aside.
- Beat milk, white pepper and egg together in a small bowl; set aside.
- Wearing rubber gloves, slice almost through the top of each pepper, leaving the top as a flap. With a small melon scoop, remove the seeds and white pulp from each pepper.
- Place cream cheese mixture in a small decorating bag and with a medium 'o' tip pipe mixture into each pepper, mounding slightly at the top. Brush pepper flap with some of the egg and close flap to seal.
- Refrigerate peppers for 30 minutes. Dip chilled peppers in egg wash & milk then roll in cracker crumbs mixture.
- Next step is to place peppers in the freezer until hard frozen, about 3 hours.
- Just before serving, remove peppers from freezer and drop into hot 375 degree oil and fry until golden.
- Serve hot with a warning and fire extinguisher handy.
- --------------OR--------------.
- Slice Jalapenos into half lengthwise.
- Dip peppers in milk and eggs, then into combined flour and bread crumbs, turning to evenly coat all sides.
- Repeat to coat each pepper twice.
- Place on baking sheet.
- Freeze 5 hours or until firm.
- Add 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown.
- Remove from oil; drain on paper towels.
- Repeat with remaining poppers.
- Serve immediately.
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RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....