Extra Crispy Jalapeno Poppers Recipes

EXTRA CRISPY JALAPENO POPPERS

Steps:

• Preheat oven to 400F
• Trim the top third of the jalapenos lengthwise, leaving the stem intact
• Reserve the tops
• Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats
• " Chop all of the trimmed pepper tops and reserve
• In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin
• Add in finely chopped jalapenos to your taste -- I usually use about half of the total amount, reserving remaining jalapeno for other recipes
• In a small dish, combine panko with Parmigiano-Reggiano
• Fill your jalapeno boats mounding the filling up a bit
• Roll the filling in the panko
• Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes
• Let stand 10 minutes and serve

CRISPY JALAPENO POPPERS

Steps:

• 1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeño pepper halves.
• 2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapeños first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes.
• 3. Dip the jalapeños in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.
• 4. Place in the freezer to chill for about 20 minutes before frying. TIP: Chilling will make the poppers more crispier.
• 5. In a deep pot, heat the oil to 365 degrees F. Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

AIR FRYER JALAPEñO POPPERS

Steps:

• Working with disposable rubber gloves to protect your skin, halve each jalapeño lengthwise, slicing through the stem. Remove the seeds and white ribs with a spoon or small melon baller. Arrange the halves on a baking sheet rounded sides down. If any of the halves tilt sideways instead of standing straight up, slice a sliver of skin off the rounded side, making sure not to cut through to the cavity, so they sit level.
• Add the cream cheese and Cheddar to a small bowl and mix together with a rubber spatula until combined. Stir together the breadcrumbs and potato chips in a medium bowl.
• Divide the cream cheese mixture among the jalapeño halves, smoothing it down with your finger or the back of a butter knife so the filling is level with the top of the jalapeno, not mounded. (You may have extra filling depending on how large your jalapenos are.) Firmly press the breadcrumb mixture over the cream cheese to fully coat. Spray the breadcrumbs with nonstick spray.
• Preheat the air fryer to 400 degrees F and set to cook for 4 minutes. Arrange the poppers in a single layer in the basket so they're not touching, working in batches if necessary. Air fry the poppers without opening the basket to check on them. When the air fryer turns off, let the poppers sit in the basket for another 4 minutes without opening the machine. (this will allow the poppers to cool slightly and the cheese to set so it doesn't slide out-don't worry, it'll still be gooey.)
• Carefully open the air fryer basket and remove each popper with a spatula. Serve the poppers sprinkled with the bacon.