- 24 small jalapeño chilis
- 1 (8 oz.) package cream cheese, softened
- 1 cup grated cheddar cheese (4 oz.)
- 2 tablespoons chopped fresh cilantro
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain bread crumbs
- calories 312
- fat 24 g
- satfat 10 g
- protein 10 g
- carbohydrate 17 g
- fiber 2 g
- cholesterol 99 mg
- sodium 282 mg
How to Make It
Cut slit in jalapeños lengthwise with a paring knife and remove seeds. Leave stems intact.
In a large bowl, combine cream cheese, cheddar and cilantro, and mix well. Stuff jalapeños generously with cheese mixture.
Warm 2 inches of oil in a large skillet over medium-high heat until it reaches 375°F.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip jalapeños in flour, then eggs, letting excess drip off. Roll each jalapeño in bread crumbs to coat. (Poppers can be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375°F before beginning next batch. Serve warm.