There is nothing like a bit of heat on your palate to compliment the heat outside, so this summer why not make your own Jalapeno Poppers? Normally this is one of those foods we tend to buy frozen, but this easy (and very popular summer finger food) is pretty easy to make and tastes so much better when fresh. So here is a Jalapeno Popper Recipe that will leave your friends (and you) impressed! Ingredients for Jalapeno Popper Recipe 20 fresh medium sized jalapeños 2 cups of cheddar cheese 1 cup cream cheese 1 teaspoon red pepper flakes 1 teaspoon hot sauce 4 large eggs 1 cup plain fine dry bread crumbs ¼ cup grated Parmigiano-Reggiano 3 – 4 cups vegetable oil Preparation for Jalapeno Popper Recipe How to Make It Wash your jalapenos well then place them on a cutting board and cut a lengthwise slit across each one. Remove the seeds from the inside. Leave the stem of the jalapeno attached. Set the jalapenos aside. In a large bowl, add your cream cheese, cheddar cheese, a pinch of salt and a teaspoon of hot sauce. Mix well. Fill each jalapeno with the cream cheese/cheddar cheese mixture. Make sure that you don’t overfill them. You should be able to shut the jalapeno once again. If you overfill it, the mixture will come out during the frying and you will lose the filling. In a large bowl, add your bread crumbs, Parmigiano-Reggiano cheese and red pepper flakes. Mix well. In another separate bowl, beat your eggs. If you have a deep fryer, now is the time to use it! If not, a large skillet will do as well. Add your oil and heat it until it is at a frying temperature. You will know this because it will bubble a bit on the sides. If you want to test the temperature, add one or two of the residual jalapeno seeds and see if they sizzle! While your oil is heating, which should take a few minutes, dip each of the jalapenos in the egg batter, covering them completely. Then cover them in the breadcrumb mixture, making sure the jalapeno is well-covered. When the oil is hot, place each jalapeno popper in the skillet. They should be fully coated, and if not, turned to make sure all sides are covered. Fry for about 3 – 5 minutes or until golden brown. Place on a paper-towel lined dish in order to soak up the excess oil. Serve warm and enjoy!