BREADED JALAPENO POPPERS
Best poppers I've ever eaten. These freeze very well after frying, so you can make them ahead of time for a party and just reheat them.
Provided by Geema
Categories Lunch/Snacks
Time 1h15m
Yield 50 poppers
Number Of Ingredients 7
Steps:
- Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
- If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
- In a medium bowl, mix the cream cheese, and pepper jack cheese.
- In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
- Spoon mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls.
- Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
- Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs.
- Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F (180 degrees C).
- Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.
- Remove and let drain on a paper towel.
Nutrition Facts : Calories 63, Fat 4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 64.7, Carbohydrate 4.5, Fiber 0.4, Sugar 0.7, Protein 2.3
BAKED JALAPENO POPPERS
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
- In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
- Remove from the oven and serve immediately with cold beer.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
BAKED JALAPENO POPPERS
Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!
Provided by cheryl
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g
UNBREADED JALAPENO POPPERS WITH DOUBLE CHEESE!
My friend Mandy made these for a holiday party and I could not stop eating them! With only 4 ingredients, they are a snap to make. I like them because they are not breaded and they are baked instead of being fried for a carb healthy snack. You can use light cream cheese and light cheddar cheese to cut some of the fat, too, but I'm posting the full fat version that I originally tasted. I promise that you will not be able to resist these little puppies!
Provided by PSU Lioness
Categories Pork
Time 30m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450.
- Cut stems off of peppers and cut them in half lengthwise.
- Remove the seeds and veins from the peppers (you may want to wear gloves to keep the oils off of your hands).
- When finished, make sure you rinse the peppers so the oils are removed from the outside of the pepper.
- Fill each pepper half with cream cheese. If using large peppers, you may have to use more cream cheese than listed above.
- Cut the slices of bacon to fit on top of each pepper.
- Place on a baking sheet and sprinkle the cheddar cheese on top. If you keep them next to each other in a bunch on the cookie sheet, it is easier to sprinkle the cheese on top and keep it there instead of having it fall off and burn on the cookie sheet. Just make sure you separate the cheese carefully when they are done baking and still warm.
- Bake until bacon is fully cooked, about 10-15 minutes.
- Remove and serve when cooled. (They can be made the night before and stored in an air tight container in the fridge).
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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