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Recipe Detail Page
Queso-Stuffed Jalapeño Poppers
Summer 2013
Homemade poppers filled with fresh Mexican cheese called queso can be put together in a snap. Since you’ll be working with several jalapeño peppers, it’s best to wear rubber gloves so the heat from their natural oils doesn’t linger on your fingertips.
Makes 12 poppers
POPPERS
12 jalapeño peppers
¾ lb (375 g) Mexican queso cheese, such as Asadero, finely crumbled
3 tbsp (45 mL) sour cream
¼ tsp (1 mL) salt
COATING
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) paprika, preferably smoked sweet (optional)
¼ tsp (1 mL) salt
1 egg
1 cup (250 mL) dry bread crumbs
3 to 4 cups (750 mL to 1 L) vegetable or canola oil
1 Carefully cut a slit in the side of each jalapeño. Remove seeds and membranes. In a small bowl, mash queso with sour cream and salt. Stuff each pepper with cheese mixture. Seal seam as best you can. The amount of cheese needed will vary depending on the size of your peppers. If you have leftover queso mixture, set aside for another use such as a scrambled egg or taco garnish.
2 In a shallow bowl, stir flour with paprika and salt. Beat egg in another bowl. Place bread crumbs in another bowl. First dip a few jalapeños in flour, then egg, shaking off any excess. Evenly coat with bread crumbs. Place on a plate. Repeat with remaining ingredients. If stuffed peppers are wide open along slits, secure with toothpicks.
3 To deep-fry, place oil in a deep pan and set over medium-high, heating oil to 325°F (160°C).
4 Cook 4 jalapeños at a time until golden. This will take about 2 to 3 minutes per batch. Remove to a paper-towel-lined plate. Pat dry.
5 To bake, preheat oven to 450°F (230°C).
6 Place breaded peppers on a baking sheet. Lightly dab or spray with oil. Bake in centre of preheated oven until golden, 7 to 9 minutes.
7 Remove toothpicks before serving. Serve warm.
Makes 12 poppers
