CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SMOKY CHEDDAR JALAPENO POPPERS

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Deep Fried
    Prep Time:       Cook Time:       Total Time:  

1 lb medium jalapeno peppers (about 16 medium)
2 cups shredded smoky cheddar cheese
1 (8-oz) pkg cream cheese, softened
1 garlic clove, finely minced (optional)
1/4 tsp onion powder
1/4 to 1/2 tsp seasoned salt
Fresh ground black pepper
2 small eggs, lightly beaten
2 tbsp milk
1 cup flour (seasoned with 1/2 tsp seasoned salt, 1/2 tsp fresh ground black pepper and 1/2 tsp garlic powder)
2 cups fine ground dry breadcrumbs
Oil for deep- frying

Slice the tops off each pepper then discard. Cut in half lengthwise and scrape out the seeds and all membranes.

In a medium bowl combine cream cheese with garlic, smoky cheddar cheese, onion powder, seasoned salt and black pepper; mix until well combined.

Using a small spoon or a knife fill each pepper boat with cream cheese mixture. Press the halves back together and scrape off any excess cheese from the top using the flat end of a butter knife. Place onto a tray and freeze for 20 minutes.

In the meantime prepare your breading station lined up with 3 bowls and heat oil to 360. In one bowl place the eggs mixed with milk. Second bowl the flour mixture. Third bowl the dry breadcrumbs.

Dip each stuffed pepper firstly into the egg/milk mixture (allowing excess to drip off). Coat into the flour especially where the cheese is exposed. (This will help the cheese to stay inside while frying.) Dip into the egg mixture again. Then coat into the breadcrumbs (have all your peppers coated before starting to fry).

Gently using a slotted spoon place each pepper into the hot oil; fry about 4 at a time, removing when golden brown. Drain on a rack and sprinkle with a small amount more of seasoned salt while still hot,

NOTE: These are great served with ranch dressing.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Cheddar And Corn Jalapeno Poppers
   by ICOOK2



18 large jalapeno peppers 1 1/4 cups finely grated sharp cheddar cheese 3/4 cup chopped corn kernels 2 Tablespoon minced green onion, white and green portions Kosher salt and freshly ground pep




Super Bowl Bacon Cheddar Jalapeno Poppers
   by DaSkelleys








Bbq Jalapeno Poppers
   by sgre52160



18 fresh jalapenos 1 (8 oz) pkg cream cheese, softened 1/2 cup grated cheddar cheese 1 green onion, sliced thin 18 slices of bacon, cut into half Bottled bbq sauce Toothpicks Rubber gloves (or




Jalapeno Poppers
   by charlene8819



12 jalapeno peppers, sliced in half lengthwise, seeds removed 8 ounces cream cheese, room temperature 2 eggs, beaten 2 tablespoons water dash salt 1 cup plain dry breadcrumbs oil for deep f




Grilled Jalapeno Poppers
   by sgre52160



8 ounces cream cheese, softened (I like to pick some of the flavored cream cheeses) 1 packet ranch dressing mix Fresh jalapenos (I usually pick smaller ones) Bacon Blend the cream cheese thorou





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.