Ok these are one of the best appetizers to have especially in the fall for Football season! Bryan Haase loves to make these for his wife Michele Haase and uses my recipe.(Thanks for taking the pictures Bryan!!!) I also am making these for the Tailgate for the Broncos game on Sunday. Perfect thing to make for a large crowd because it makes alot and Jalapenos are very inexpensive. They are spicy, creamy, and crunchy all at the same time! You can also dip them in a creamy ranch or salsa. These are super easy to make and freeze well also. Enjoy
Here’s what you need…..
1-8 oz package of cream cheese, softened
1-cup shredded Mexican blend cheese
about 8 – 12 jalapenos
all purpose flour
1 cup milk
plain bread crumbs
1 teaspoon southern spice blend, or other southern or cajun spice blend
Oil for frying
Ok first WEAR GLOVES!!!! Ha ha! Prepare jalapenos while wearing gloves. Cut them in half lengthwise, and remove seeds and the white ribs inside the peppers especially the seeds or your mouth will be on fire! Then place peppers on a cookie sheet.
Mix softened cream cheese, shredded cheese, and seasoning blend.
Don’t remove those gloves just yet!!! Place cheese in peppers and mound up a little.
Prepare your bowls of milk, flour, and bread crumbs. You can remove the gloves now. Dip each pepper in the milk, then flour, then milk, then breadcrumb, then milk, then breadcrumb. Repeat the milk and bread crumb if needed to cover up the pepper and cheese.
Place each breaded popper back on the baking sheet and preheat the oil to 375 degrees. Fry each pepper for 2-3 minutes, until. browned, but not so much that the cheese comes out.
Seee super easy!!!!!!!!!! Enjoy