Fried Kicked Up Jalapeno Poppers

Total Time:
35 min
25 min
10 min

12 fried peppers

  • Vegetable oil, for frying
  • 12 fresh large jalapeno peppers
  • 4 ounces cream cheese, softened
  • 1/2 cup Monterey Jack, grated
  • 6 slices bacon, cooked and crumbled
  • 1/4 teaspoon Essence, plus 1/4 teaspoon, recipe follows
  • 1/2 cup all-purpose flour plus 3 tablespoons, divided
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1 1/2 cups panko bread crumbs

In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.

Cut a slit lengthwise in each pepper down 1 side to create a pocket. Leave stem intact and remove seeds if desired.

Combine cream cheese, Monterey Jack, crumbled bacon, and Essence. Place mixture in a zip-top plastic bag or large piping bag. (If using a zip-top plastic bag, cut and remove 1 corner of the bag, large enough so that the bacon will squeeze through.) Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit. Press slit edges of the pepper together to seal.

In a small bowl, combine 1/2 cup flour, milk and egg. Place remaining 3 tablespoons flour, panko crumbs, and 1/2 teaspoon of Essence in a shallow bowl or plate, and stir to combine.

Working in batches, dip stuffed jalapenos into the milk batter and then roll in the panko mixture, pressing to coat.

Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the cheese is extremely hot.

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4.2 29
You all need to realize that the jalapeno's are waxed. . Batter will not stick. You need to take a wire scrungee and take off most of the wax. This will help the batter to stick. item not reviewed by moderator and published
OMG!!! This is fabulous! item not reviewed by moderator and published
I LOVE this recipe is awesome!!! -M.Vega item not reviewed by moderator and published
I haven't cooked mine yet but I took a little from everyone who had a valid point. Right now they're in the freezer. First I mixed the cooked bacon, cream cheese, and cream cheese based crab dip. Next I did the ole' get your hands in there. Stuff the jalapenos (with my hands) dip them in some all purpose batter, then dip them in panko. Can't wait for the Super Bowl tomorrow. item not reviewed by moderator and published
I made these the 1st time and they were awesome but the breadcrumbs fell off. Friend of mine told me to freeze them before frying. It worked!! They were crisp and delish..great recipe. item not reviewed by moderator and published
I made this recipe at work. Multipied it by 5 and made 73 poppers. Everyone loved them, especially the batter they were fried in! No problem getting it to stick to the peppers. It was nice and thick. These were epic!! item not reviewed by moderator and published
The poppers were delicious I added some red onion and mild cheddar cheese to mine but the coating would NOT stick to the outside. Anyone have this same problem or any suggestions to make the coating stick. I had one big sticky mess. item not reviewed by moderator and published
Liked the recipe, made my own small changes, (no bacon, no essence) Pleased with the flavor and I make these about once a month. My issues are in trying to get the breading to stick and trying to get a crisp,golden crust in the oven. I've tried a little nonstick spray on them and it still just yields a dry, fall apart coating. item not reviewed by moderator and published
I've noticed Null knocks all of Emeril.s recipes.if you don't like him why in the world do you try his recipes.I can't help but think you've had a problem with one of his recipes.and now are on a vendetta,get a life you jerk.Now for my review,I liked these,abit hot for the wife,over all I'll be making them as soon as they are avalible again this summer.Happy Grilling item not reviewed by moderator and published
These were great, I made them at our fish fry party this weekend. I figured while we had 2 huge pots of oil out, let's fry all we can. These were admittedly a little time consuming, but I did them in stages so most of the work was done ahead of time. I stuffed them early in the day and kept them in the fridge; I think this helps keep them together. You have to be gentle when rolling them in the panko. The finished product was really pretty and tasty, and people were really impressed by them. item not reviewed by moderator and published
[STUFFING] Cut a big T into the pepper which makes a lid flap and big entry to scoop and stuff [BREADING] (1) Use less milk or more flower to make the batter which will give you a thicker coat on the pepper (2) drop onto bed of panko and sift panko on top (2) drop in fryer (OR) pack the whole thing in your oil coated palm tightly and repeat for double coating [FRYING] 3 minutes allows your pepper to soften more [NOTE] I added caramelized onions, a buttload of kosher salt [WARNING] Despite what others have posted this was not spicy to me... maybe I had a mild batch of peppers but next time I'm going to skip the stuffing and just mix in some Habeneros, chill the mix and bread/fry spoon fulls of the mix item not reviewed by moderator and published
If you want restaurant quality, you are sick, go to Safeway, and fill up. I use Emeril's recipe as a guide, but prefer baked over deep frying. My slight changes yield a tremendously good popper. item not reviewed by moderator and published
I have been trying to find a recipe for stuffed jalapenos with chicken, there was this little hole in the wall restaurant near my house where I grew up that has since closed down that served the hotest, biggest chicken stuffed fried jalapenos I have ever had and they were stuffed with chicken. I am about 99% sure there was little to no cheese in them and I doubt there was sour cream, nope I am sure of it... This recipe seems to be the closest I have found to these peppers and since I have cooked most of Emeril's recipes I felt it only appropriate to post this here. The chicken was shredded and had a fajita type flavor to it, they were big enough to take 4 bites from each one and they were fried and you dipped them in queso and they were sooooo yummy! Did i mention you had to take a drink after each bite? Any help from anyone, especially Emeril, would be greatly appreciated! Sincerely, Kicking herself for not getting the recipe before they closed down... item not reviewed by moderator and published
how the hell do you get the bread crumbs to stick to the skin side of jalapeno??? had very hard time on that part whats the trick item not reviewed by moderator and published
1st off, if you dont understand the capsaicin level in a jalapeno; you should not be cooking. This recipe is decent but you gotta look at it as a guide. Screw his emeril essence; if you dont like it use some cumin and paprika; or garlic and onion powder. And why the hell Wouldnt you use fresh produce?! It's delicious and crisp. If you cant handle fresh produce you shouldnt be cooking either. Its got great finger food potential and definitely a crowd pleaser; I dont care what these haters say. item not reviewed by moderator and published
My wife and I loved these things. It has a fantastic mixed of flavors and a good bit of heat too. A great dish. item not reviewed by moderator and published
made these for a party recently and they were a huge hit. I paired them with a creamy ranch sour cream dip to cool them down a bit because they were super spicy. item not reviewed by moderator and published
First off DONT BOTHER, I was looking forward to some restaurant quality poppers what i got instead were greasy flavorless waste of money. Emerils "essence" does nothing against the spice of the jalapenos, actually the filling does nothing against the spice either. Using the fresh peppers was a mistake as they are far to big to be used as poppers. Frankly Ive been using food network for close to 5 years and over that time ive come across some dud recipes (most of them Emerils, guess i should have known but nothing so gut wrenching as these, i actually registered an account for the sole purpose of reviewing this recipe, it was just that BAD. item not reviewed by moderator and published
I have never had a complain about any recipe on this site, I love the Food Network and Emeril, but I experienced some serious problems just trying to CLEAN my jalapenos....there should be a WARNING on this recipe to wear gloves when deseeding/cutting the jalapenos. I was in excrutiating pain on my hands and face, in my nose and eyes, from the oils and fumed from the jalapenos getting on me. I had to call an ear, nose and throat doctor to tell me how to get rid of the pain... it lasted for over 40 minutes until the doctor told me to soak my face and hands in a big bowl of salt water. Needles to say, I didn't even get to make the poppers...... I find it irresponsible not to warn us that somethin glike this could happen from deseeding the jalapenos. item not reviewed by moderator and published
These are the best poppers i've ever had. I used giant jalapenos also, so it was like a meal in itself. item not reviewed by moderator and published
My husband and I love blazing hot food, and this recipe did not disappoint. (It's hard to believe jalapenos can grow that hot in Minnesota!) We added a little more heat by using Pepper Jack cheese. The bacon adds a nice flavor to the filling. We'll be making more of these! item not reviewed by moderator and published
I really enjoyed this recipe. My teenage daughter and husband could not get enough!! Thanks again Emeril--you are the best!! item not reviewed by moderator and published
I loved these but my family complained about the heat. I also used big fat banana peppers in place of the japs because I had a blue million of them in the garden. Any pepper seems to work if you're willing to work with it. item not reviewed by moderator and published
These were a little trivial to make, seeing as I am new to this cooking thing and all. But overall I enjoyed them, and I am not even a fan of jalapenos, we just had an abundance of them in our garden, and they needed to be used up before the next batch was ripe! However I enjoyed them! item not reviewed by moderator and published
I ended up throwing out the ziplock bag and just using my fingers (clean of course) to stuff the peppers. I might try this recipe again - but overall I think something a little easier would be better for us. My husband didn't care for the taste of the bacon in the popper, either...but I'm glad I tried something new... item not reviewed by moderator and published
everyone at our get together ate these up! not too hot or too mild. item not reviewed by moderator and published
Best jalapeno popper recipe I've tried and will be the only one I use in the future!!! When served to friends and family I got rave reviews!!! item not reviewed by moderator and published
excellent item not reviewed by moderator and published
I grew my own jalapenos, and the coating still slides off like it is coated with Rain-X. item not reviewed by moderator and published

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