Cheesy. Spicy. Fried. These jalapeño poppers are all that and more. The saltiness from the feta coupled with the heat from the jalapeños and the crunch from the coating make these the perfect appetizer to serve at your gathering. The dipping sauce infused with wasabi takes this classic to another level.
Most people have only ever had these at a bar or restaurant, often they come from the freezer. Some people shy away completely for fear that they will be to spicy. If you give them a shot, even the spice averse will find that homemade Jalapeño poppers are worth a fry (try). When you remove the seeds from a Jalapeño you remove most of the spice and then when you cook it, you tame it more and finally when you stuff it with cheese and cover in bread crumbs, all you get is crispy, cheesy perfection!!
- Cook Time
- Prep Time
- 20 ServingsServings
- 10 large jalapeños
- 2 oz. feta cheese
- 4 oz. cream cheese
- 4 oz. cheddar or mozzarella cheese
- 1/3 cup all purpose flour
- 1 cup breadcrumbs or panko
- 3 eggs, beaten
- oil, for flying
- 1 roasted red bell pepper, finely diced
- 1 tablespoon finely chopped cilantro
- 1/2 cup Gold’s wasabi sauce
In a bowl, combine the feta, cheddar, and cream cheese. Cut the jalapeños lengthwise, for less spiciness remove the seeds ,and stuff each cavity with the cheese mixture. In a shallow bowl beat the egg. In another bowl, place the breadcrumbs. Dip each jalapeño, in flour, egg, and breadcrumbs and then once more in egg and breadcrumbs.In a skillet, heat enough oil to come 1/3 of the way up the sides of the pan to 370F over medium heat. Fry each jalapeño for 2-3 minutes and transfer to a paper towel-lined plate to drain. Cool slightly before serving.
Garnish with the bell pepper and cilantro. Serve with the dipping sauce.