4 Recipes for Jalapeno Poppers
Source of Recipe
Internet
List of Ingredients
JALAPENO POPPERS
12 large jalapenos, seeded and cut in half
2 cup Monterey jack cheese, shredded
1 large egg
2 Tbsp milk
1 Tbsp flour
1 tsp Parmesan, grated
salt
pepper
1 1/2 cup bread crumbs, seasoned or unseasoned
vegetable oil
Wash jalapenos, cut in half, and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in breadcrumbs. Place in freezer for 1/2 hour. Take out of freezer and deep fry in hot oil until golden brown. The seasoned breadcrumbs will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumbs will give your coating more of a firm consistency when fried. Yield: 12 servings
VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.
Jalapeno Poppers
Makes 24 poppers
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup bread crumbs
Wearing plastic gloves, cut stem end off peppers with paring knife.
Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer to 375F or in large pot until oil registers 375F.
Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. remove to platter lined with paper toweling to drain. repeat with remaining peppers. Serve immediately.
PEPPER POPPERS (BAKED)
8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
4 ounces Monterey jack cheese, shredded
6 bacon slices, cooked and crumbled, optional
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 pound fresh jalapenos, seeded, halved lengthwise
1/2 cup dry bread crumbs
sour cream, onion dip or ranch salad dressing
In a mixing bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 Tbs. into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1-inch baking pan. Bake, uncovered, 300 degrees for 20 min. for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serve with sour cream or dressing.
STUFFED JALAPENO POPPERS
Yield: 24 poppers
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs
Cut stem end off peppers with paring knife (wear plastic gloves!)
Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375F. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.
Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan.
When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.
Recipe
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