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Jay Hill Farm Jalapeño Poppers

While not the fastest recipe on the planet, these freeze and reheat well, so just double up and enjoy all winter!


15-20 Jalapeño peppers

For Filling:
4 oz. Cream Cheese
3 oz. Cheese (your choice! Sharp cheddar works well)
2 Tbsp. Bacon Bits (I prefer fresh, but this ingredient is optional)

For Breading:
1/2 C. Flour
1/2 C. Crushed stuffing mix or flavored bread crumbs
1/2 C. Milk
Enough Oil to fill pan 1.5-2 inches deep


1. Slice Peppers in half and remove all seeds (Remember, always wear gloves or wash hands thoroughly after handling hot peppers.
2. Mix cream cheese, cheese and bacon in a small bowl
3. Put breading ingredients in a small bowl each

First Dip:
1. After all bowl are set up, fill peppers to top with filling
2. Dip each pepper in milk and then flour, making sure to cover entirely
3. Set aside on a plate and allow to dry 10 minutes

Second Dip:
1. Dip in Milk and then bread crumbs, making sure to cover entirely                                                                 
2. Heat oil to 165˚f
3. Cook (cheese side up!) 2-3 minutes – until golden brown
Allow to cool!

For freezing: Place cookie tray of poppers in freezer until frozen.  Remove from freezer and store in zip-lock bag.  To reheat: 450˚f for 15 minutes
It's said it for years, but they really are coming! If you'd like to submit a recipe for the site, please email rowan@jayhillfarm.com


All images and information copyright Rowan Rozanski 2005-2011

Blue Jay photo courtesy of Bill Schmoker Photography