- 10 Jalapeño peppers (about 2–3 inches long)
- 1 cup Cream cheese
- 1 Cup of Shredded Cheddar Cheese
- 1 tsp Worcestershire sauce
- Optional: 12 slices of Bacon
- Optional: Spices, such as Cumin, Onion Powder, Garlic Powder, Paprika, Salt, Pepper…Full of spices isn’t it!
Cut in slits jalapeños lengthwise with a paring knife and remove seeds. Leave stems intact.
In a large bowl, combine cream cheese, cheddar, and coriander, and mix well. Stuff jalapeños generously with cheese mixture.
Warm oil in a large skillet over medium-high heat.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip jalapeños in flour, then eggs, letting excess drip off. Roll each jalapeño in bread crumbs to coat. (Poppers can be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels.
For Baked version
Preheat the oven to 250 deg cel and line a large, baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard those pieces.
Stuff the peppers with the cream cheese mixture and Top each of the peppers with a small mound of cheese lengthwise.
Bake for 10 to 13 minutes, until the cheese, is bubbling and starting to turn golden.
Transfer the jalapeño poppers to a dish and once cool its ready to pop up