Jalapeno Popper Coins

New Blog – First Recipe!

I promise I will not tell you my life long story regarding this jalapeno popper coins recipe, or how they came to me in a dream, or how the grass moved with the wind one day inspired me to make this recipe, because, frankly, none of that is true. Obviously.

I had never been to Jack in the Box – I know, the shame. One day, though, Dillon took me there. We were on the road, busy, and had a gift card. Off we went to Jack in the Box, I discovered the famous tacos, and they have jalapeno poppers. So.Freakin.Good.

The Super Bowl was yesterday and I made my own jalapeno popper coins (because they are bite sized). These are not anything special or some crazy variation of the recipe that I am sure you can’t find anywhere else on Pinterest, but they were good, bite sized, and I made them. So, why not share the wealth, right?

Ingredients (Makes 24 coins)

  • 6 Jalapenos
  • 6 oz cream cheese
  • 1/4 cup of shredded cheddar cheese
  • 2 cups bread crumbs or panko
  • 2 eggs
  • Dash of hot sauce (your preference – I used Crystal)
  • 2 cups vegetable oil
  • Salt/Pepper/Garlic Powder to taste
These are Jalapenos.

How To:

  1. Wash your vegetables because if you don’t – you nasty.
  2. Cut jalapenos into “coins” and you must say “coins” with an emphasis on the “i” such as “coiiiiiiiiiiiiins”. Trust me, it’s fun.
  3. Now, you do have to hollow out the rounds by cutting the pith and seeds out of the coins. If you like your poppers spicy cut up the pith and add to the mixture or add some seeds. I personally just like the taste of the pepper so I threw all of it into the garbage. Oops.
  4. Mix your cream cheese, shredded cheese, spices, and hot sauce in a bowl. Leaving your cream cheese out to soften for about an hour makes this process much easier, but if not having a handsome husband around helps, too.
  5. Fill each round with your cream cheese mixture and then freeze the rounds for about 30 minutes. They should look like the below photo.
  6. Once your coins have been in the freezer for 30 minutes whisk your two eggs in a bowl for your wet mixture to dredge. Season your breadcrumbs or panko with salt&pepper.
  7. Dip each coin into egg, then dry mixture, and back onto a plate or baking sheet. We are going to freeze them for another 30 minutes once completely coated.
  8. Pour your vegetable oil into an appropriate pan for frying and allow the oil to get up to 300 degrees. Now, I was mocked by my father for previously freezing the coins. Remember, it was Superbowl when I made these so my father (also a cook) assisted with the “why are they frozen?! Now they will be cold in the middle”! If your father is also a negative Nancy ask him to step back because freezing the coins ensures the pepper not overcooking and becoming soggy. These coins are hot – all the way through – the cheese are melty, stretchy, and lava like upon fresh out of the fryer. Yet, the jalapeno is nice and crunchy for texture. Perfect.
  9. Each coin will fry for 3-4 minutes or until golden brown.
  10. Salt & Pepper fresh out of the oil bath.
  11. We did not serve these with a sauce strictly because we removed the heat from the peppers so you really can eat these all by themselves – even the wimpiest of person. My mom ate these and she doesn’t even enjoy pepper…..like black pepper…… seriously. These are flavorful – not spicy. I thought about making a chipotle ranch or avocado mayo but I am really glad I didn’t. The sauces would have masked the great flavor of these. These were gone in a matter of minutes.

As always – let us know if you try this recipe! You could even add a protein to these like buffalo chicken, ground beef, or chorizo!!

The “coins” seeds and pith removed.
After filling the coins – now into the freezer!
End product! Right out of the fryer!

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