Classic cream cheese-filled jalapeño poppers can be found all over the place, so when I planned our last Test Kitchen menu I made sure to include three different spins.
I love mashing up awesome recipes to make ultimate ones — take the potato chorizo taco bites for instance. Can’t decide between potato-chorizo tacos, potato skins and deviled eggs? Now you don’t have to. The same applies to these Philly Cheesesteak Jalapeño Poppers. Combine classic Philadelphia cream cheese with shredded provolone for that authentic Philly cheesesteak taste with a melty-stretchy hit. Not enough brotherly love for you? Fine, dip ’em in Cheez-Whiz. But you’d better Instagram it.
Use the smallest spoon you have to loosen and remove the seeds from the jalapeño. Authentic cheesesteaks aren’t so spicy you can’t taste them.
- 1/2 pound ground beef
- 1/2 yellow onion finely chopped
- 1/4 pound aged provolone, coarsely shredded
- 8 ounces Philadelphia cream cheese, softened
- salt and pepper to taste
- 24 jalapeños, tops and seeds removed
- 3 eggs beaten
- canola or vegetable oil, for frying
- Heat a large heavy pan over medium heat, then cook the ground beef until fully browned, breaking up chunks with a wooden spoon.
- Remove ground beef to a layer of paper towels using a slotted spoon, and drain off all but a tablespoon of the fat. Allow the beef to cool to room temperature.
- Add chopped onions to the hot fat and fry until lightly caramelized, about 8-10 minutes. Remove from pan and allow to cool completely.
- When beef and onions are cool, mix them with the cream cheese and provolone until just combined. Season with salt and pepper to taste.
- Carefully fill each hollowed-out jalapeño using a small spoon and leave at least 1/2-inch of room from the top.
- Dip each jalapeño in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug. Since the outside of jalapeños are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere.
- Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
- Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.
- Remove from fryer, drain on paper towels and allow to cool slightly before eating.