Jalapeno Poppers and getting a thick crust? How can I make my batter stick to the outside of the jalapeno so it is thick?  It seems every time I try a thicker batter it wont stick as well.
I have found that the problem with thicker batters not adhering to peppers generally is to do with the outer membrane protecting the flesh of the jalapeno. Essentially, you need to try to remove or weaken its effect. 

You can minimize the effect of the membrane by:


roasting the pepper, then steam in a brown paper bag and remove it
scoring the membrane with a fork 


Also, the pepper may have a decent layer of wax on it; this you can try to wash off with hot water and a thorough scrubbing.