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Kathy Whyte/ WNBF News

Cheese and Salsa Stuffed Jalapeno Poppers (depending on quantity, prep. time between 30 minutes and 1 hour.  12 large peppers= 24 servings)

12 jalapeno peppers

½ onion, finely diced

½ tomato, finely diced

¼ C. fresh Cilantro, finely diced

1 Tb. diced garlic

4 oz. Monterey Jack cheese, shredded

½ C. flour

2 eggs, beaten

½ C. bread crumbs

vegetable oil for frying

1 C. bottled barbeque sauce (I liked the hickory smoke or Kansas City style)

sour cream optional. 

The beauty of these poppers is you don’t have to deal with putting messy salsa on after they’re cooked since the salsa is in the pepper with the cheese.  The barbeque glaze adds an additional depth of flavor to the dish. *Remember: wear gloves or wash hands frequently when dealing with hot peppers. DO NOT TOUCH YOUR EYES AFTER HANDLING HOT PEPPERS!* 

Blanch the peppers in boiling water until just tender.  Allow to cool. Combine the cheese, tomato, garlic, onion and cilantro in a bowl. Cut a slit down the center of the cooled peppers and scrape out the ribs and seeds with a small spoon.  This reduces some of the heat in the pepper.  Heat vegetable oil in a sauce pan or fryer to 365 degrees. Pre-heat your oven to 375 degrees.  Stuff the peppers with the cheese mixture and press together to cut edges to seal.  Lightly coat the peppers in flour, roll in the beaten egg and finally in the bread crumbs.  Carefully place the peppers in the hot oil, frying only a few at a time as to not drop the temperature of the oil.  Fry until golden brown (about 1-2 minutes) and remove to a paper towel-lined tray to drain.

Coat each pepper with barbeque sauce and place on a parchment paper lined tray to eliminate messy cleanup.  Another tip:  I put the barbeque sauce in a champagne flute and dipped them!

Bake about 10 minutes until the sauce is caramelized.

Serve with sour cream if desired.

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