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Jalapeno Poppers


Leave the Stems of the Jalapeños on.


  1. Cut a narrow slit along one side and scoop out the seeds and ribs.
  2. Blanch the peppers.
  3. Cool then stuff with the cheese mixture.
  4. Freeze the stuffed peppers for a minimum of one hour. Using the stems as a handle, coat the peppers in the batter.
  5. Drop into a deep fat fryer one at a time until golden and crispy.

Let cool for 5 minutes before serving.