Superbowl Snacking: Jalepeno Poppers

Regardless of the team you root for, football is a great excuse to deep fry something. We whipped these up after overhearing some guys in the supermarket talking about them (thanks grocery store guys!).

Jalepeno Poppers


4 jalepeno peppers
cheddar cheese (we used a goat's milk cheddar), cut into small cubes
1/2 can of beer, preferably a light beer
1 c. all purpose flour


Heat oil in a deep saucepan on the stove over medium high heat. For vegetables, try and get and maintain an oil temperature of 340F.

Prepare the jalepenos. Start by cutting off the stem end and, with a small paring knife, score the edges inside where the seeds are attached. Remove the insides (we used chopsticks to scrape and then pull out the insides).

Once you have opened up the inside of the pepper, stuff the cheese inside. The amount you use depends on the size of your peppers. But make sure they are pretty stuffed.


Pour the beer into a large bowl. Add flour in slowly, whisking, until it is the consistency of pancake batter. One trick is to add an ice cube to the batter. This will make sure you are adding cold batter to the hot oil. This should make it crisp faster and absorb less oil.

Drop into the oil only as many poppers that will submerge and still allow surface area to be flipped. Basically don't overlap a whole bunch in there. It will cause sticking before the batter can crisp and cool the temperature of the oil too much, resulting in mushy, over oily poppers.


Once they are in the oil, keep an eye on them and flip them once the bottoms are a golden color. About 3-4 minutes. Allow the other side to cook until it's golden as well, for a total cooking time of 6-8 minutes. Remove from the oil and place on a plate covered with a paper towel or a cooling rack to cool and to drain any excess oil.

We served this with some super healthy onion rings tossed in some Penzey's Northwood's seasoning and dipped in the same beer batter as the poppers.