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  • 230 g smoked ham flavour cream cheese
  • 12 jalapeño peppers, seeded and halved
  • 1 cup milk
  • ½ cup all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian herbs
  • 1 cup panco crumbs
  • oil for frying, or as needed

Mix flour, garlic salt and Italian herbs together in a medium bowl until well combined.
Blanche half jalapeno in boiling water for 2-3 min, dry and put in fridge to cool.
Spoon cream cheese into jalapeño halves.
Put milk in one small bowl, flour in a second, and crumbs in a third.
Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated.
Transfer coated jalapeños to a wire rack; let dry for 10 minutes.
Every time you wait for drying keep it in the fridge, you want the cheese to stay cold.
Dip jalapeños in milk once more, then roll through the crumbs.
Let dry for 10 minutes, then repeat dipping in milk and rolling bread crumbs once more; make sure they are completely coated. Let dry.
Heat oil to 180°C in a medium skillet.
Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes.
Remove and let drain on a paper towel.
Serve hot and enjoy!

Be sure to wear rubber gloves while seeding the jalapeños — they will burn your fingers.
These poppers will last up to 3 days in the fridge.

Photo and recipe: Elize de Kock

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