Jalapeño Poppers

Name: Jalapeño Poppers
Cuisine: American
Ingredients: 12 ounce jar pickled whole jalapeños (about 12 large chiles); 12 ounce jar pickled whole jalapeños (about 12 large chiles); 2 ounces cream cheese, softened; 2 tablespoons shredded mild cheddar cheese; ¾ cup cornmeal, preferably stone-ground; ¼ cup extra-fine stone-ground cornmeal (sometimes called corn flour), preferably, or all-purpose flour; ¼ cup extra-fine stone-ground cornmeal (sometimes called corn flour), preferably, or all-purpose flour; ¼ cup extra-fine stone-ground cornmeal (sometimes called corn flour), preferably, or all-purpose flour; ½ teaspoon Smoky Salt, seasoned salt, or table salt; ½ teaspoon Smoky Salt, seasoned salt, or table salt; ½ teaspoon Smoky Salt, seasoned salt, or table salt; 1 large egg; 2 tablespoons milk; Vegetable oil; Sauce Olé or other salsa (optional); Sauce Olé or other salsa (optional)

Preparation info

Makes about
1 dozen
dozen

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Like the hushpuppies, these little firecrackers also offer a good crunch, but with a creamy interior that offsets the jalapeño heat.

Ingredients

12 ounce jar pickled whole jalapeños (about 12 large chiles)
2 ounces

Americas
United States
Side dish
Gluten-free
Vegetarian

Method

Slit each of the jalapeños along one side from top to bottom. Mash the cheeses together in a small bowl. Nudge a heaping teaspoon of cheese into each pepper, being sure to push the cheeses into the tops and bottoms of the pods. (The exact amount of cheese will vary with the size of your chiles.) This is easiest using your fingers, but afterward wash your hands well with