Pretzel-Crusted Jalapeño Popper Bites
These little bite-sized versions of jalapeño poppers stuffed with creamy, smoky cheese and coated in crispy pretzel crumbs are the perfect thing to bring to your next get together.
Ingredients
- 10 medium jalapeños
- 1 cup cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 1 garlic clove
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 Vital Farms egg
- 1 cup all-purpose flour
- 1 cup mini pretzel twists
- avocado oil, for frying
- ranch or other favorite condiment, for dipping
Instructions
- Slice the stem end off the jalapeños and set aside.
- Add the pretzels to a food processor and pulse until mixture resembles fine crumbs. Pour into a bowl and set aside.
- In the food processor, combine the cream cheese, cheddar cheese, smoked paprika, and salt. Grate the garlic clove in using a micro plane or fine side of a grater. Blend mixture to thoroughly combine.
- Add mixture to a piping bag or zip-top bag and snip off the end.
- Pipe the mixture into the jalapeños, filling them up completely to the top. Place the peppers in the fridge to firm up the cheese mixture while you prepare the crumb coating.
- Set up three bowls and add the flour in one, egg in another, and the pretzel crumb bowl as the last.
- Slice the jalapenos into ½-inch coins. Dunk each coin into the flour mixture, then egg, and finally pretzel crumbs to thoroughly coat.
- Heat a large cast-iron skillet or Dutch oven over medium-high heat and add enough avocado oil to fill up the pan about ½-inch.
- Once the oil is shimmering, add in the jalapeño coins, working in batches if necessary, so as not to over-crowd the pan, and fry for about 1 minute on each side, or until golden brown. Remove from oil with a slotted spoon to a paper towel-lined tray to blot the excess oil before transferring to a serving platter. Serve warm with ranch or dip of choice.
