Jalapeno Poppers

Jalapeno Poppers


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Pop some spice into your day. These jalapeno poppers deliver cheese with a delicious kick of spicy. Try some for your next party.

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Time needed

25 min preparation + 20-25 min cooking

Serving Size / Yield

6-8 servings


  • 1 lb small jalapeños, stem and seed without cutting the peppers in half
  • 8oz Monterey Jack cheese, shredded
  • 3oz sharp cheddar cheese, grated
  • 1 tablespoon cornstarch
  • ½ cup evaporated milk
  • 2 teaspoons hot sauce
  • 3 cups breadcrumbs
  • 3 cups buttermilk
  • 1½ cups flour
  • 1/3 cup canola oil

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In a medium bowl, toss together the cheeses and cornstarch. Pour the contents of the bowl to a saucepan and add evaporated milk and hot sauce. Cook over low heat for 5 minutes, whisking constantly until melted and thickened. Let stand to cool back down to room temperature. Line a baking sheet with foil. Spoon the cheese mix into the jalapenos through the top hole where the stem was. Arrange the peppers on the baking sheet. Arrange 3 bowls, one with the breadcrumbs, another with buttermilk and one more with flour. Dunk each jalapeno individually into the buttermilk, flour, buttermilk and breadcrumbs, making sure to coat well. Place the peppers onto the baking sheet again and repeat with the remaining jalapenos. Refrigerate for 1 hour. Preheat the oven to 425°F. Brush each jalapeno with a little canola oil and bake for 20-25 minutes and serve while still hot.

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