Stuffed Squash Blossom Poppers
These stuffed squash blossom poppers are squash blossoms stuffed with Mexican cheese, bacon, and jalapenos. Delicious with my Charred Tomatillo Salsa.
Servings: 10 poppers
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Air-fryer for a healthier version
- 6 squash blossoms
- ½ cup cotija cheese Crumbled
- 4 oz cream cheese
- 1 jalapeno peppers Dice fine (remove seeds for mild flavor)
- ¼ cup bacon crumbles Fry 1/2 lb bacon until crispy and then crumble.
- ¼ cup cilantro Finely chopped
- 2 tsp lime juice
- 1 eggs Beaten
- 2/3 cup bread crumbs Panko style
To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
Fry the bacon until crispy, then drain well and crumble.
Mix together all the ingredients except the squash blossoms.
Stuff each squash blossom with about 2 Tbsp of the mixture.
Dip each stuffed blossom in the egg and then roll in the panko breadcrumbs until coated.
Pan fry in oil until golden brown
Serve with my Charred Tomatillo Salsa.
Want a healthier version? Spritz with a little oil and fry in an air-fryer.
If you can't find Cotija cheese you can use any hard Mexican cheese or parmesan cheese.
This recipe can be scaled to change the number of servings made. Hover over the number of serving and move the slider to adjust the ingredient amounts for how many servings you want to make.
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.
Serving: 1popper | Calories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 179mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 2.4mg | Calcium: 64mg | Iron: 0.5mg