Simple and easy to make, these appetizers are always a big hit at any gathering. Just make sure you’re careful not to rub your eyes after handling the raw peppers during preparation…Ouch. These are easy to veganize too.
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Ingredients
- 12 jalapeno peppers
- 8 oz cream cheese (dairy plain) (softened)
- 2/3 C cheddar cheese (dairy) (shredded)
- 1 tsp paprika
- 1/2 C flour (unbleached all purpose)
- 1/2 C milk (dairy)
- 1/2 C bread crumbs (plain)
- 1/2 C vegetable oil
Ingredients
- 12 jalapeno peppers
- 8 oz cream cheese (dairy plain) (softened)
- 2/3 C cheddar cheese (dairy) (shredded)
- 1 tsp paprika
- 1/2 C flour (unbleached all purpose)
- 1/2 C milk (dairy)
- 1/2 C bread crumbs (plain)
- 1/2 C vegetable oil
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Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
In a medium bowl, mix the cheeses and paprika; set aside.
Clean and slice each jalapeno lengthwise; remove the ends and seeds, and fill each jalapeno half with the cheese mixture.
In three separate bowls, dredge the jalapeno pepper halves: First in the flour, next in the milk, and then in the bread crumbs.
In a large saute pan, heat the oil on medium heat; add the coated jalapeno peppers and cook until browned, turning to cook all sides. Remove from the pan and drain on paper towels.
Recipe Notes
You can cook this recipe in advance and then reheat the poppers in the oven.
Cover and refrigerate for up to one week.
© Mainly Vegan LLC
