Best 3 Crispy Jalapeno Poppers Recipes

EXTRA CRISPY JALAPENO POPPERS

Steps:

• Preheat oven to 400F
• Trim the top third of the jalapenos lengthwise, leaving the stem intact
• Reserve the tops
• Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats
• " Chop all of the trimmed pepper tops and reserve
• In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin
• Add in finely chopped jalapenos to your taste -- I usually use about half of the total amount, reserving remaining jalapeno for other recipes
• In a small dish, combine panko with Parmigiano-Reggiano
• Fill your jalapeno boats mounding the filling up a bit
• Roll the filling in the panko
• Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes
• Let stand 10 minutes and serve

BEST EVER JALAPENO POPPERS

Steps:

• 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.

CRISPY JALAPENO POPPER ROLLS

Steps:

• Cut stems from jalapenos and cut lengthwise into four pieces; remove seeds and membranes.
• Blanch jalapeno spears in boiling water for one minute, then drain and cool in cold water. Drain and pat dry.
• Warm jelly until it is melted.
• Place 1/2 tablespoon goat cheese in the middle of a wrapper. Top with 2 jalapeno spears and a drizzle of melted jelly. Fold sides over, then roll up like a burrito (not too tight or it will cause them to leak when cooking), sealing the edges with a dab of water. Repeat with remaining ingredients.
• Fry in shallow oil until golden or you may lightly brush with oil and bake at 400F for 15-20 minutes until golden. They are more crispy when fried.
• Serve with extra meted jelly as a dip.
• You can freeze them once cooked and reheat later in an oven until crispy and hot.