Did you know "jalapeño popper" is a trademarked name? Anchor Foods and then Heinz introduced this new-ish snack to frozen foods in the 1990s.
Ingredient
– 20 jalapeño– 8 ounces cream cheese, softened– 1 cup shredded cheddar cheese– ½ teaspoon kosher salt– ½ teaspoon garlic powder– 1 cup milk– 1 cup all-purpose flour– 1 cup Italian seasoned breadcrumb– Vegetable oil, for frying
Direction
To get a smooth consistency, combine the cream cheese, cheddar, salt, and garlic powder.
1
Cut the jalapeños' tops off and take out the seeds and skins.
2
For each jalapeño, put as much cheese filling as it can hold. Then, level the filling with the top of the pepper.
3
Each full pepper should be dipped in milk and then flour, making sure that all sides are covered.
4
The tomatoes should be put on a baking sheet lined with foil and left to rest for 10 minutes.
5
Return each dusted pepper to the milk and then the breadcrumbs, coating them well.
6
Please allow the peppers to rest for a further ten minutes.
7
Meanwhile, bring the oil to a temperature of 380 degrees Fahrenheit.
8
Fry many peppers at once for 3–5 minutes, turning midway. Drain the jalapeño poppers on paper towels and serve warm.