Spicy Jalapeno Poppers
Prep Time
20mins
Time to Table
30mins
Servings
6
Ingredients
- 3 ounces cream cheese, softened
- 1/3 cup crumbled, cooked bacon
- 1/3 cup finely shredded Sharp Cheddar cheese
- 2 tablespoons chopped green onions
- 1/4 teaspoon Southwest-type seasoning
- 6 medium fresh Jalapeno peppers, slit down the side, seeded and deveined
- 1/2 cup dry Panko breadcrumbs
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon butter, melted
- 1 jumbo egg, well beaten
- 1 cup vegetable oil
- 3/4 cup Daisy Sour Cream
Ingredients
- 3 ounces cream cheese, softened
- 1/3 cup crumbled, cooked bacon
- 1/3 cup finely shredded Sharp Cheddar cheese
- 2 tablespoons chopped green onions
- 1/4 teaspoon Southwest-type seasoning
- 6 medium fresh Jalapeno peppers, slit down the side, seeded and deveined
- 1/2 cup dry Panko breadcrumbs
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon butter, melted
- 1 jumbo egg, well beaten
- 1 cup vegetable oil
- 3/4 cup Daisy Sour Cream
Directions
- In small bowl stir together the cream cheese, bacon, Cheddar cheese, green onions, and seasoning; mix well. Fill each jalapeno with about 2 tablespoons of the filling.
- In a small bowl stir together the bread crumbs, Parmesan cheese, cilantro leaves, and butter. Dip each jalapeno in the beaten egg and then roll in the crumb mixture to coat well. Place the filled and coated jalapenos on a wire rack on a baking pan to air dry for about 10 minutes.
- Meanwhile in an 8-inch frying pan heat the vegetable oil to 350 degrees. Fry the poppers 3 at a time. Fry for 1 minute or until first side is golden brown. Turn the popper over and continue frying for an additional 1 or 2 minutes or until golden brown.
- Drain on paper towels. Repeat with the remaining poppers. Serve with the sour cream. Refrigerate leftovers.
- Calories:351
- Cholesterol:98
- Dietary Fiber:1
- Protein:9
- Sodium:342
- Total Carbohydrate:6
- Total Fat:32
