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Cheesy Jalapeno Potato Poppers!
Food & Drink
Follow this recipe for cheesy jalapeno potato poppers!
6 cups leftover mashed potatoes, cold
1 beaten egg
1¼ cups shredded Monterey Jack or Pepper Jack cheese
¾ cup flour
1 fresh jalapeno pepper, stemmed then finely minced
4 green onions, trimmed of the root ends and finely minced
2 to 3 inches of canola or peanut oil in a heavy-bottomed, high-sided pan
salt for sprinkling after frying
Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.
To Reheat Frozen Cheesy Jalapeno Potato Poppers:
Place desired number of Cheesy Jalapeno Potato Poppers on a foil lined sheet pan in a preheated 400°F. Bake for 10 to 15 minutes, or until hot all the way through.