Freezer Friendly Jalapeno Poppers

Who doesn’t love Jalapeno Poppers? If you’ve ever grown Jalapeno peppers, you know the enormous number of peppers that just one plant can produce. I only grow one of these every year and there are always an over abundance.

Fortunately, I love them.

The Ways Of Jalapeno’s

I have diced them up to freeze in mini muffin pans . . . split them down the middle, removed the seeds, and frozen the halves to use in recipes, . . I have pickled them . . . which, by the way, are awesome on nacho’s, taco’s, enchilada’s, or plain as a accompaniment with Patron on the rocks as my friend Shelley likes them . . .

I know . . . it makes my stomach burn just to think of it . . .

But mostly, I like to make Jalapeno Poppers and freeze them. It’s something you can pull out of the freezer and put straight into the oven for an impromptu party appetizer.

I have been known to have these for dinner when I am home alone and don’t feel like cooking.

I don’t have a hard a fast recipe to follow for these. It seems like I do different things depending on what I have in my fridge and pantry at the time.

So here we go . . .

First, I slice about 30 fairly large jalapeno peppers in half and remove the seeds and membranes (using gloves).

Then, to make the filling, you need about two 8 oz blocks of softened cream cheese.

Then mix in about half an envelope of taco seasoning, or to your own taste (or ranch dressing packet), and about half a block of cheese of your choice grated or crumbled. I used pepper jack this time but whatever kind you like is fine . . . this is not an exact science.

Fill the pepper halves with the cream cheese mixture. If I were baking them now, I would just wrap them with bacon and put them in the oven till bacon is done and cheese is soft and melty.

But since I’m not baking them now there’s more to do!

I dip them in milk, then roll in flour. Place them on a baking rack to dry for about 10 minutes.

Then dip them in the milk again and roll in bread crumbs. I used seasoned bread crumbs that I made myself this time but I have also used bread crumbs from the store or panko bread crumbs.

Then I place them in a single layer on a cookie sheet and put them in the freezer till frozen, then transfer to a container in layers separated by waxed paper and put them back in the freezer for future use.

Then, when I want to use them, I preheat the oven to 425 degrees, take as many out as I need, and bake from frozen for about 15 to 20 minutes till the cheese is melty and the bread crumbs are crisp.

I sometimes sprinkle bacon crumbles on top and I have mixed the bacon crumbles in with the cream cheese before filling the peppers but, since I have a daughter who doesn’t eat bacon I don’t automatically add that unless I know she won’t be eating them.

This brings up the question of who’s child is she really? Seriously, who doesn’t like bacon? I considered that she could have been switched at birth. . . . except she looks just like me. I could understand it if she were a vegetarian or vegan. . . . but she’s not. There’s probably a diagnosis for this sort of porkbelly phobia.

But that’s ok. . . I’ll eat her share of the bacon!

Enjoy!

Printable Recipe:

Freezer Friendly Jalapeno Poppers:

About 30 fairly large Jalapeno peppers
two 8 oz blocks of cream cheese, softened
about half an envelope of taco seasoning mix (or to taste)
about half a block of Pepper Jack cheese (or cheese of your choice) grated or crumbled
about 1 cup of milk
1 cup flour
about 1 1/2 cups bread crumbs

Slice jalapeno’s in half and remove seeds and membranes, using gloves.

Mix together the cream cheese, taco seasoning and grated cheese.

Fill the pepper halves with the cheese mixture.

Dip into the milk and roll in the flour. Let dry on cookie rack for about 10 minutes.

Dip into the milk again and roll in the bread crumbs.

Freeze in a single layer on a cookie sheet till frozen and then store in freezer safe container till ready to use.

To bake: Preheat oven to 425 degrees and bake for about 15 to 20 minutes till cheese is melty and bread crumbs are slightly browned and crisp.

Be careful! They’re hot!

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