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Chipotle Jalapeño Poppers

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Chipotle Jalapeño Poppers
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  • Prep 40 min
  • Total 40 min
  • Servings 20
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Why wait to order these appetizers at your favorite restaurant, when you can make them yourself at home? The kick of the peppers is well-balanced with the addition of two cheeses for the filling.
By Angie McGowan
Updated Jul 3, 2012

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile pepper powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups milk
  • 1 egg
  • 1 cup Progresso™ plain bread crumbs
  • Vegetable oil for deep frying
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
  • 2
    In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
  • 3
    In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra-spicy jalapeño poppers, add the seeds and membranes that you’ve removed from the chiles to the cheese filling before stuffing.
  • tip 2
    For extra-crunchy jalapeño poppers, dip once more in the milk and bread crumbs.

Nutrition

Nutrition Facts are not available for this recipe
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