Email to Cat      

Jalapeño Poppers

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"Packed with bacon and three cheeses, coated with egg and bread crumbs, and deep-fried until golden and crisp, this sports bar staple is typically paired with cold beer to tamp down the heat. Seek out unblemished, bright green jalapeños for the best flavor."

List of Ingredients

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


Recipe

In a frying pan over medium heat, fry the bacon, 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, leaving the stem end intact. Gently open up the chile and remove the seeds with the knife or a small spoon. Set aside.

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 to close them.

In a small 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 to form a second coating, dipping the chiles first in the egg mixture and then in the crumbs.

Pour oil into a deep, heavy saucepan to a depth of at least 3 inches. Over medium-high heat, warm the oil until it reaches 325° F on a deep-fry thermometer. Preheat the oven to 200° F. Line a rimmed baking sheet with paper towels.

Working in batches to avoid crowding, carefully 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 the prepared baking sheet and keep warm in the oven while you fry the remaining chiles. Serve the poppers hot.


Makes 12 poppers