I like my jalapeno poppers with a lot of spice, so I don’t seed my jalapeno before I chop it and add it to the mixture. Not many people can stand that kind of heat though, so I usually have to make two separate batches. It’s never a problem, these don’t last long. I don’t think that there have ever been any leftovers when I make these on game day. Cleanup is super fast and easy too! Check out what they are saying about this recipe over at Recipe Lion:
“This easy recipe is the perfect companion for a game day party or other celebration where you set out trays of snacks and appetizers.”
Make sure that you have plenty of these because they will disappear quickly!
Ingredients
Prepared Kraft macaroni and cheese (refrigerated and kept very cold)
1 jalapeno, seeded and chopped
1 egg
Splash of cream
1 cup Italian bread crumbs
oil for frying
Instructions
Heat oil in a heavy bottomed pan over medium-high heat.
Prepare two pie pans. One with mixed egg and cream, the other with bread crumbs.
Mix jalapeño into macaroni and cheese. Form into balls. If balls will not form, try chilling mixture further.
Roll each ball in egg and then breadcrumb mixtures. Repeat with all balls.
Carefully lower each ball into the oil and fry for 2-3 minutes until golden brown. Drain to paper towel, let cool, and serve.
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Quick Tip: Set prepared poppers in freezer for 30 minutes before frying.
Thanks again to Recipe Lion for this tasty recipe.
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