12 medium fresh jalapeño pepper s (about 1/2 lb.), cut in lengthwise half, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
1 bottle (24 oz.) PLANTERS Peanut Oil, for frying
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Let's Make It
Press 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
Freeze 5 hours or until firm.
Add 6 peppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining peppers. Serve warm.
For an even spicier popper, prepare using VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 1 pepper each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.