Jalapeño Poppers

Vegetarian
Health score
3%
Jalapeño Poppers
45 min.
12
260kcal

Suggestions


Looking to spice up your appetizer game? These irresistible Jalapeño Poppers are sure to impress your guests and tantalize their taste buds! Perfect as a side dish or a starter, this vegetarian delight is ready in just 45 minutes and serves up to 12 people, making it an ideal choice for parties, gatherings, or even a cozy night in.

Imagine sinking your teeth into plump, fresh jalapeños, perfectly filled with a creamy blend of coarsely grated Cheddar and Monterey Jack cheeses, and infused with a hint of hot sauce for that extra kick. Each bite is a fabulous explosion of flavor, balanced by the crispy golden breadcrumb coating that provides the perfect crunch. You'll love how they are both rich and satisfying, yet also light enough to leave room for more delicious treats.

The best part? Even if you're not an experienced cook, this recipe is straightforward to follow, making it easy to whip up a batch that everyone will rave about. With its caloric profile and nutrient breakdown, these poppers not only please the palate but also fit into a well-rounded meal plan. Treat yourself and your loved ones to this fantastic treat that combines texture, flavor, and a hint of spice – Jalapeño Poppers are bound to become a staple at your gatherings!

Ingredients

  • cup cheddar cheese grated
  • cup breadcrumbs plain dry fine
  • large eggs 
  • teaspoon hot sauce 
  • 12  jalapeno fresh
  • cup monterrey jack cheese grated
  • teaspoons oregano dried
  • cups vegetable oil 

Equipment

  • bowl
  • paper towels
  • sauce pan
  • knife

Directions

  1. Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
  2. Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.
  3. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
  4. Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
  5. Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
  6. Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
  7. Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch.
  8. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.

Nutrition Facts

Calories260kcal
Protein11.32%
Fat76.48%
Carbs12.2%

Properties

Glycemic Index
7.58
Glycemic Load
0.25
Inflammation Score
-6
Nutrition Score
8.2704347423885%

Flavonoids

Luteolin
0.19mg
Quercetin
0.71mg

Nutrients percent of daily need

Calories:260.42kcal
13.02%
Fat:22.32g
34.34%
Saturated Fat:6.34g
39.63%
Carbohydrates:8.01g
2.67%
Net Carbohydrates:7.07g
2.57%
Sugar:1.28g
1.42%
Cholesterol:64.3mg
21.43%
Sodium:211.03mg
9.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.44g
14.87%
Vitamin K:32.49µg
30.94%
Vitamin C:16.86mg
20.44%
Calcium:167.32mg
16.73%
Selenium:10.21µg
14.58%
Vitamin E:1.98mg
13.23%
Phosphorus:128.71mg
12.87%
Vitamin B2:0.18mg
10.79%
Vitamin A:391.4IU
7.83%
Vitamin B1:0.1mg
6.83%
Zinc:0.95mg
6.33%
Folate:23.77µg
5.94%
Manganese:0.12mg
5.93%
Vitamin B6:0.11mg
5.44%
Vitamin B12:0.32µg
5.35%
Iron:0.9mg
4.99%
Vitamin B3:0.82mg
4.08%
Fiber:0.94g
3.76%
Vitamin B5:0.35mg
3.48%
Magnesium:13.47mg
3.37%
Potassium:89.17mg
2.55%
Vitamin D:0.36µg
2.42%
Copper:0.05mg
2.34%
Source:Epicurious