Jalapeño Poppers
Posted October 24, 2013 by Marc Gottlieb
Prep Time 15 min Cook Time 30 min Ready Time 45 min Servings: 50


  • 50 grams butter
  • 25 grams flour
  • 200 mililiters milk
  • 100 grams cheddar or gouda cheese
  • 20 grams bread crumbs
  • salt and pepper
  • 25 whole jalapeño peppers

Frying Setup

  • 150 grams flour
  • 2 whole egg
  • 250 grams bread crumbs seasoned
  • oil for frying


  1. In a medium sauce pan, melt butter over medium high heat.
  2. When butter begins to foam, add flour and stir.
  3. Add milk and cheese. Stir until smooth. Cook over medium heat to thicken.
  4. Remove from heat. Add breadcrumbs to mix to create a thick paste. Cool slightly.
  5. Halve the peppers and remove the seeds. Remove the ribs to reduce the heat of the peppers.
  6. Fill the pepper cavity with the cheese mixture until it is rounded above the top of the pepper.
  7. Roll pepper in flour, dip in beaten eggs, and roll in breadcrumbs until coated.
  8. Fry in hot oil until brown on all sides.