November is National Pepper Month, which means it’s time for a celebration of all things mild, spicy and everything in between! While chile peppers are worth commencing all year round, this month is particularly special because of the excitement surrounding them. From smokey shishito peppers to spicy habanero chiles, there are so many varieties worth highlighting in delicious recipes. Chile peppers are essential to different cuisines all over the world and add not only flavor but also heat and intensity to an array of dishes. Today, we’re going back to basics with a simple yet delightful recipe for Fried Jalapeño Poppers. This is one of those recipes anyone can master and is always great for impressing at a gathering or party. The combination of the piquant jalapeño chiles tempered by the mild tang of the cream cheese and sweet and salty bacon makes for an extraordinary flavor combination. These delectable bites are fried to golden brown perfection in panko bread crumbs and are so appetizing you won’t be able to pop just one into your mouth.
One of the most popular and commonly found chiles in the US, Jalapeño chile peppers have a green pepper flavor with a slight bite and can range from mild to very hot. This pepper is typically about 2 to 4 inches long with a smooth and glossy skin, thick flesh and rounded edges. Found in many typical Latin and Southwestern dishes, the versatility of this particular chile makes it a popular choice in soup, stew, dip and of course, hot salsa. Their size and flavor also makes them optimal for roasting or stuffing. For a unique twist, you could add jalapeños to a vinaigrette for a smokey, spicy oven roasted potato salad or bake them into a red and green jalapeño cornbread. To see more of our chile pepper selection, please visit here.
Fried Jalapeno Poppers
Yields: 12 poppers
- 12 jalapeño chiles
- 6 slices of bacon, cooked and chopped into bits
- 1 large egg, beaten
- 1 and 1/2 cups of panko bread crumbs
- 1/2 cup of Monterey Jack cheese, grated
- 1/2 cup of cream cheese
- 1/2 cup of all-purpose flour, plus 3 tablespoons
- 1/2 cup of milk
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Vegetable oil, for frying
1. Put on some gloves before working with the jalapeño chiles. Trim off the stems of each jalapeño and cut a slit down one of the sides. You may remove the seeds if you don’t want the poppers to be as spicy.
2. On a plate, combine the 3 tablespoons of flour, garlic powder, onion powder and panko bread crumbs and mix well.
3. In a large bowl, mix together the 1/2 cup of flour, milk and egg.
4. Mix together the cream cheese and bacon bits. Place the mixture into a zip-loc bag and cut a small hole on the corner. Squeeze the bag to fill the cream cheese mixture into each jalapeño chile. Make sure each chile is well sealed.
5. First, dip each jalapeño into the milk and egg mixture. Then dip it into the panko bread crumbs, making sure they’re coated evenly all around.
6. Fill up a saucepan or pot to about 2 inches of vegetable oil. Heat the oil up to 370 degrees. Add the poppers into the oil in batches and cook for about 2 minutes on each side until golden brown.
7. Remove the jalapeño poppers from the heat and place onto a paper towel to drain off any excess oil. Once they have cooled slightly, they can be served.