Fried and baked jalapeÃ±oÂ poppers may clog your arteries but the taste is worth it!
1 lb jalapeÃ±os (roughly 12-15 peppers)
- 4-6 oz fat free cream cheese, softened
- 1 cup mozzarella or Monterey Jack cheese
- 1/2 cup swiss cheese
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/2 cup all-purpose flour, seasoned with salt and pepper
- 2 eggs, beaten
- 2 tablespoons milk or almond milk
- 2 cups fine bread crumb
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 14/ teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried cilantro
Mix bread crumb, salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and cilantro in a dish and set aside.
- Season flour with salt and pepper in a dish and set aside.
- Mix milk and egg in another dish, lightly season with salt and pepper, beat, set aside.
- Make a T-shaped incision in each jalapeÃ±oÂ and gently de-seed and de-vein each pepper, careful not to cut off the stems.
- Mix cheeses, cayenne and cumin. Stuff jalapeÃ±os with cheese mixture and press closed.
- Dredge each jalapeÃ±oÂ in the flour, roll in the egg, and then coat with the bread crumb mixture. Return the jalapeÃ±oÂ back to the egg mixture and thickly coat, for a second time, with the bread crumb mixture.
- Deep fry the jalapeÃ±os in a pot of canola oil on the stove at about 325 degrees if you have a thermometer. Fry for approximately 5 or 6 minutes, until they turn golden brown.
- Gently place each jalapeÃ±oÂ on a paper towel lined baking sheet. Bake in the oven at 350 degrees for an additional 5 minutes to ensure the jalapeÃ±oÂ becomes tender and cheese melts. The paper towel should not catch on fire at this temperature, but please stand watch.
- Serve with ranch or raspberry dipping sauce!
Additional Cooking Instructions
Raspberry dipping sauce? Easy! Just heat up raspberry preserves with water until smooth and enjoy! Measurements: 2 tablespoons preserve with 2 teaspoons water, heat in a microwave safe bowl or on the stove top. Yum! Want a little bit of a kick? Add a dash of white wine vinegar and horseradish to taste!