There seem to be an infinite number of ways to make this appetizer. The simplest version: slice jalapeños in half lengthwise; scoop out the pith and seeds; fill them with any semi-soft melting cheese (e.g., cheddar, Chihuahua, or pepper Jack), and grill or broil until the cheese is browned and bubbling.
If time allows, try deep-fried method, which can easily be scaled up for a crowd
- 15 jalapeños
- 8oz cream cheese at room temperature
- 1/2 cup shredded cheddar cheese
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- oil for deep frying
Slice jalapeno peppers in half lengthwise; remove seeds. Combine the cream cheese and cheddar, mixing until well blended. Fill the jalapeno pepper halves with cream cheese mixture and press halves back together.
Put milk in a shallow bowl. Combine the salt and flour in a separate shallow bowl. Put bread crumbs in a third shallow bowl.
Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
Dip the peppers in the milk again, then in the bread crumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.
Meanwhile, heat oil in deep fryer to 370 F.
Deep fry the breaded peppers in batches for about 3 minutes, or until they’re golden brown. Transfer jalapeno poppers to paper towels to drain.
Source: the Spruce