Texas Jalapeno Poppers

One of my favorite appetizers or tailgating food is are the famous Texas Jalapeno Poppers. If you don't know what they are you sure are missing out. Jalapeno Poppers are peppers stuffed with mixture of cheddar, monterey jack and/or cream cheese and sometimes bacon. Then breaded with a milk-egg-breadcrumb mixture and deep fried. They are usually served with Ranch Dressing, but I like them all by themselves. The origin of the Jalapeno Popper is unclear, but they are most likely an Americanized version of the classic Mexican dish, Chili Rellenos. Jalapeno poppers are sometimes also known as "Alligator Eggs" Where ever they came from oh how I love them.

Years ago I used to make a special trip at lunch or after work to this little hole in the wall Barbecue place called "The Wood Pit BBQ". They had the most awesome Jalapeno Poppers you could find. Crispy on the outside and cheesy on the inside with the perfect amount of heat from the peppers. Oh..... and they also had great BBQ. This place was so small they could only seat a handful of people inside since there were only a couple tables that fit. I always seemed to end up on the table that was always hit by the front door as people entered the restaurant. It didn't matter though because they had the best BBQ and the best jalapeno poppers. If I went through the drive though I usually had those babies polished off before I got to my destination. I am not sure if the BBQ place is still around it's been many years since I have been there. I really need to look into that, But don't worry you can recreate these great little poppers at home. They take a bit of time to get together but so worth it in the end.

I found the hardest part of the whole process was finding the perfect Jalapeno Peppers. It's kind of hit and miss you usually can get some great flavorful peppers that have no heat or you get some that set a fire in your mouth and are really just to hot. I am still on the quest of finding the perfect Jalapeno Peppers with the perfect combination. I purchased my Jalapenos Peppers at Fiesta Mart they seem to have the best ones. Just look for a jalapeno that has some veins to them (little brown lines on the skin). These particular peppers didn't pack the heat like I thought they would, but that just means I still have to find the right peppers. Other than that the flavor was wonderful.

These are the ingredients you will need:
Fresh whole jalapenos, cream cheese, bacon bits, sharp cheddar cheese, plain bread crumbs, flour, milk or buttermilk and oil for frying.

In a medium bowl, mix the cream cheese you can use 3/4 - 1 whole package of cream cheese its your preference.

add the shredded cheddar cheese



and 1-2 Tablespoons Bacon Bits (this is optional). Mix together really well.

this is what the mixture will look like.

wash and clean peppers cut in half and remove seeds. You might want to use gloves when you handle jalapeno peppers. Or make sure to wash you hands again after handling the peppers and before stuffing. The recipe I have does not state to blanch the peppers first, but I highly recommend doing that before stuffing the pepper.

Definition of Blanching
To plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.



Put the milk, flour & bread crumbs into three separate small bowls




Spoon this mixture into the jalapeno pepper halves.

Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.

Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs.

Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.



In a medium skillet or deep fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.



Remove and let drain on a paper towel




Yummo!!! dip in Ranch Dressing or eat them by themselves.

Texas Jalapeno Poppers

8 - oz. cream cheese, softened
1 - 8 oz. package shredded sharp cheddar cheese or
half cheddar & half monterey jack cheese
1 -2 tablespoons bacon bits (optional)
12 oz - fresh jalapeno peppers, seeded and halved
(we used about 15 jalapenos to yield 30 poppers)
1 - cup milk or buttermilk
1 - cup all-purpose flour
1 - cup dry bread crumbs
2 - quarts oil for frying

In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Wash and clean peppers cut in half and remove seeds. Make sure to wash you hands again after handling the peppers and before stuffing. Blanch the peppers in boiling water for a few minutes, then remove and place in ice water. This recipe does not state to blanch the peppers first, but I highly recommend doing that before stuffing the peppers. Spoon the cheese mixture into the jalapeno pepper halves. Put the milk, flour and breadcrumbs into three separate bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet or home fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Serve with ranch dressing or eat them all by themselves.


Print this recipe

~ Tina, The Mom in Mommy's Kitchen ~