Hoppin' Jalapeno Poppers
*Read the warning before making this recipe!*
- large jalapeno peppers with stems (fresh peppers are a bit less spicy)
- 4 oz
- monterey jack or cheddar cheese
- 4 oz
- cream cheese, left in freezer for 30 minutes to 1 hour
- flour for dredging (about 1/3 cup)
- eggs, separated
- 1/2 c
- vegetable oil
- ranch dressing for dipping
How to Make Hoppin' Jalapeno Poppers
- 1Place 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.
- 2*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.
- 3Heat 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.
- 4Dip 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.
- 5Serve immediately with ranch dipping sauce. Cream cheese poppers would also be good with some kind of sauce made with raspberry jelly.