These are super good whether you make them with monterey jack cheese or cream cheese. Be careful, because they are HOT, although the cream cheese and ranch help to cut the heat (but only a teeny bit).
*Read the warning before making this recipe!*
large jalapeno peppers with stems (fresh peppers are a bit less spicy)
monterey jack or cheddar cheese
cream cheese, left in freezer for 30 minutes to 1 hour
flour for dredging (about 1/3 cup)
ranch dressing for dipping
How To Make hoppin' jalapeno poppers
Place peppers in a bowl and add scalding water to cover. Place a lid on the bowl. Let stand for 1 hour, replacing hot water halfway through.
*WARNING: Wear gloves on your hands for next two or three steps. Capsaicin is no joke and will burn your hands for HOURS.*
Leave stems on peppers. Slit peppers down one side and remove seeds. Place one slice of cheese or cream cheese (cut 1/2" thick) inside each pepper, dredge in flour, and place on plate.
Heat the oil over medium heat.
Beat the egg yolks until thick and lemon colored. In a separate bowl, beat the whites until they stand in peaks. Fold the yolks into the whites.
Dip each pepper into the egg mixture until well coated. Fry immediately in the hot oil and cook 4-6 minutes per side, flipping carefully. After flipping, spoon oil over any uncooked areas. Cook until golden brown. I cook these in small batches of about 4 peppers each and place the poppers on a clean plate covered with a paper towel.
Serve immediately with ranch dipping sauce. Cream cheese poppers would also be good with some kind of sauce made with raspberry jelly.
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