Time: 50 minutes
Serves 6 to 8
- 12 to 15 medium jalapenos
- 8 oz. cream cheese, softened
- 2 cups shredded aged, sharp cheddar cheese
- 2 Tbs. Bonnie’s Jams Red Pepper Jelly
- 1 cup milk
- 1 cup all-purpose flour
- 2 tsp. salt, divided
- 1 tsp. fresh ground black pepper, divided
- 1 tsp. dried thyme
- 2 cup panko bread crumbs
- 1 to 2 quarts neutral oil for frying (such as canola)
Slice jalapeño peppers in half lengthwise; remove the seeds. In a small bowl, mix the cream cheese, Bonnie’s Jams Red Pepper Jelly and cheddar cheese until well blended. Fill the jalapeño pepper halves with the cream cheese mixture and press halves back together.
Put the milk in a shallow bowl.
Combine the flour, 1 tsp. salt and ½ tsp. pepper in a shallow bowl, mix with a fork until well incorporated.
Place 1 tsp. salt and ½ tsp. pepper and the breadcrumbs in a shallow bowl. Mix with a fork to combine.
Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a rimmed cookie sheet covered with foil or parchment paper to dry for about 15 minutes.
Next, dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the breadcrumbs and let dry again.
Meanwhile, heat oil in deep fryer to 370 F. You can also fry in cast iron skillet with deep sides, also called a chicken fryer.
Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown (if cheese starts to ooze out, poppers are starting to overcook; remove immediately.)
Transfer jalapeño poppers to paper towels to drain. Let cool for a minute or so and enjoy!