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Jalapeno poppers are a spicy, tasty appetizer or snack. Jalapeno poppers can be made in large batches and frozen for up to four months. Making a large quantity of jalapeno poppers is easy. Having them on hand for a quick snack on game day or appetizer to go along with your favorite meal is ideal. Freezing jalapeno poppers is simple, just remember to store them in a single layer to prevent the breadcrumb coating from cracking and falling away from the pepper.
Seed, blanch and stuff the jalapenos. Dip them in flour and then breadcrumbs, and let dry on a wire rack.
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Place the stuffed and breaded jalapenos on a cookie sheet and place the cookie sheet in the freezer. Freeze the jalapenos until they are hard to the touch. The freezing process can take up to 2 hours.
Place the jalapenos in a single layer in freezer containers. Keeping the jalapenos in a single layer will prevent the breading from cracking and separating from the jalapeno. Jalapenos can be stored in the freezer for up to 4 months or longer if the container is air tight.
Remove the jalapenos from the freezer when ready to eat, place them on a cookie sheet and into a preheated oven at 350 degree Fahrenheit. Bake for approximately 22 minutes or until golden brown and heated all the way through.
Cheese stuffing will be hot after cooking. Wait 3 to 4 minutes before eating to avoid possible burns to the mouth.