Triple Dipped Jalapeno Poppers


WOW!!  It’s been a LONG time since I posted a recipe — I’m a lot embarrassed!  But, hopefully, to make up for it, you’ll enjoy this yummy recipe.

We got in the mood for junk today, and made these really amazing jalapeno poppers.  We found the original recipe (for 32!) and adjusted as needed.

I’ll say this — These were amazing.  Next time, I’d love to try this with smoked cheddar, or instead of cheddar at all, just cream cheese with green onions (scallions), chopped fine as the stuffing.

I hope you enjoy as much as we did :)

Triple Dipped Jalapeno Poppers

(makes 12)

4 Ounces of Cream Cheese or Quark, bring to room temperature
2 Ounces of Shredded cheese – cheddar (or a mix of cheddar and Monterey Jack)
1 teaspoon Bacon pieces
6 Jalapenos
1/2 cup milk
1/2 cup flour
1 cup bread crumbs (home made are best!, but otherwise, a decent brand, unseasoned)
Oil for deep frying

In a small mixing bowl, mix the softened room temperature cream cheese with the shredded cheese and bacon pieces.


Prepare the jalapenos as follows:  thin slice off the stem, then slice the jalapeno in half lengthwise.  Using a spoon, remove and discard the seeds and white of the inside of the pepper.


Stuff each  half of the prepared jalapeno with the cheese mixture.

You can slightly overfill these.

Place milk and flour in two separate bowls.  Dip each stuffed jalapeno in milk, and then into the flour.  Place on a rack or board.  Once you have finished dipping all you have, allow to set for 10 minutes.

Discard the flour.  Pour 1 cup of bread crumbs into a bowl.

Once the jalapenos  have set for 10 minutes,  dip each stuffed jalapeno in milk, and then into the breadcrumbs.  Place on rack or board and allow to set for 10 minutes.

Repeat one last time (yes!! I swear, this just MAKES these perfect) –  dip each in jalapeno in milk, and then into the breadcrumbs.  Place one last time on the rack or board and allow to set for 10 more minutes.

Once the last set up has completed,  heat the oil to 365F or 180C.  Slowly put a few pieces into the oil at a time.  Don’t overload the oil.  Cook for 2-3 minutes, turning once or twice.  Remove to a rack to drain the oil (or place on paper towels).  Cook remaining stuffed jalapenos.


Serve immediately. 


1.  Make a large batch of these, but only partially cook them – cook for 1 minute, just giving them a light brown crust.  Drain on a rack.  Place each popper on a baking sheet, and freeze.  Once frozen, place in a zip top bag.  To finish the cooking, heat the oven to 400F or 205C.  Cook frozen for 8-10 minutes, or until hot.

2. You do not have to use jalapenos.  Use a less “hot” pepper such as chili peppers.

About Michie

I write two blogs - This Food Thing, ( and This Life I Lead (
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