Easy Jalape�o Poppers

Image credit: The Spruce Eats

Servings 50 Pieces

Total Time 2

Hollow out the Jalape�o peppers and gather the ingredients.
Bring a medium pot of water to a boil. In a medium bowl, combine the cream cheese, oregano, chilli powder, and pepper jack cheese. Mix well with a wooden spoon. Put it aside for now.
Lower the boil to a simmer, blanch the pepper halves for 2 minutes and then place in an ice-water bath. Drain and dry thoroughly with paper towels.
Carefully spoon the cream cheese mixture into the blanched jalape�o pepper halves. Put it aside for now.

In a small bowl, combine the milk and egg.
In a shallow bowl, combine the flour and salt. Place the breadcrumbs in another shallow bowl and set them side by side to prepare your dredging station.
Dip the stuffed jalape�os into the milk, and then into the seasoned flour mixture, making sure they are thoroughly coated. Repeat the process with all halves and place the coated jalape�os on wire racks to dry for about 10 minutes.

Dip the jalape�os in the milk mixture again and then roll them in breadcrumbs to coat. The first milk and flour coat helps the breadcrumb to stick better to the pepper. Place all jalape�os on a clean baking sheet or baking dish that can fit inside your fridge.
Allow the coated peppers to dry for 30 to 40 minutes in the fridge. Reserve all dredging station ingredients, placing the milk and egg mixture in the fridge as well. If after 40 minutes you notice any jalape�os to be in need of extra dredging, repeat the breading process�milk mixture and breadcrumbs.
Heat the frying oil to 185�C in a large skillet. Deep-fry the jalape�o poppers from 2 to 4 minutes each, until golden brown and on all sides. Add more oil in between batches, as needed, and wait for it to heat up again before adding more jalape�os. Don't overcrowd the skillet.
Remove the jalape�os poppers and let them drain on paper towels before plating.