Name: Jalapeño Poppers
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 2 dozen
Ingredients: 1 block (250 g) cream cheese, softened; 3/4 cup (75 g) sharp cheddar cheese, grated; 3 slices cooked bacon, crumbled; 2 tbsp chives, finely chopped; 12 jalapeño chili peppers, halved lengthwise and seeded (see note); 1/3 cup (50 g) unbleached all-purpose flour; 1 tsp salt; 3/4 cup (180 ml) milk; 1 1/4 cups (155 g) breadcrumbs; Vegetable oil, for frying

Note from Ricardo

When removing the seeds from the jalapeños, we recommend wearing gloves to protect yourself from any burns.

The stuffed jalapeños freeze well. Once cooked, freeze them on a baking sheet. Transfer the frozen jalapeños to an airtight container. They will keep for 3 months in the freezer. Simply reheat them on a baking sheet in an oven preheated to 425°F (220°C) for 10 to 12 minutes. You can also reheat them in an air fryer at 400°F (200°C) for 8 to 10 minutes.

Jalapeño Poppers

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet