Jalapeno Chili Poppers

Not for the feint hearted

Homemade poppers – crumbed Jalapeno peppers stuffed with bacon & cheese! Such a mission to make and quite a hazardous job too ?

Needed goggles (for squirting juice) and a mask (inhaling the fumes) while scrapping out the seeds.

Enosh burnt his finger with warm oozing cheese because he couldn’t wait for them to cool down. Also realized the heat level also lessens once they cool down. .

So for me the thing with cooking is that I kinda use the recipe as a guide and just follow my senses as I go along, unlike baking.

My adaptation was that I used whatever cheese I had in the fridge – think it was white Gouda. And I used more bacon than suggested… but there is no such thing as too much bacon. Used the leftover filling in a grilled sarmie with fried egg the next day.

Original Recipe here


12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.