Email to Cat      

Jalapeño Poppers

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Often associated as bar food, or purchased in the frozen foods aisle of grocery stores, jalapeño poppers become so much more memorable when made from fresh ingredients and bright green chiles. Whether at the bar or in your home, make sure you have a cold beer on hand to wash away the heat."

List of Ingredients

â—¦ 2 thick slices applewood-smoked bacon, finely chopped
â—¦ 12 small jalapeño chiles
â—¦ 4 ounces cream cheese, at room temperature
â—¦ ½ cup finely shredded sharp Cheddar cheese
â—¦ ½ cup finely shredded Monterey Jack cheese
â—¦ 1 teaspoon hot pepper sauce
â—¦ Kosher salt and freshly ground pepper
â—¦ 2 large eggs
â—¦ 1 tablespoon whole milk
â—¦ 1 cup (4 ounces) plain fine dried bread crumbs or panko
â—¦ Vegetable oil for frying


Recipe

In a frying pan, fry the bacon over medium heat, stirring occasionally, until crisp and browned, about 5 minutes. Transfer to paper towels to drain.

Using the tip of a paring knife, slit each chile on one side from the stem to the tip, then make a partial cut at the base of the stem, leaving the stem end intact. Gently open up the chile and remove the seeds with the knife or a small spoon.

In a small bowl, mix together the bacon, cream cheese, Cheddar, Monterey Jack, and hot pepper sauce until well blended. Season to taste with salt and pepper. Using a small spoon, fill the chiles with the cheese mixture, dividing it evenly. Close the filled chiles, pressing firmly on the seams so they retain their shape.

In a shallow bowl, whisk together the eggs and milk. In a second shallow bowl, stir together the bread crumbs and a pinch each of salt and pepper. One at a time, dip the filled chiles into the egg mixture, allow the excess to drip off, then dip into the bread crumbs, patting gently to help them adhere. Transfer to a baking sheet. Let dry for about 10 minutes, then repeat, dipping the chiles first in the egg mixture and then in the crumbs to form a second coating.

Pour oil to a depth of at least 3 inches into a deep, heavy saucepan and heat over medium-high heat to 325° F on a deep-frying thermometer. Preheat the oven to 200° F. Line a rimmed baking sheet with paper towels. In batches to avoid crowding, add the chiles to the hot oil and deep-fry, stirring occasionally with a wire skimmer, until golden brown, about 6 minutes. Using the skimmer, transfer to paper towels to drain and keep warm while you fry the remaining chiles. Serve the poppers hot.

Makes 6 servings