Crispy Jalapeno Poppers Food

EXTRA CRISPY JALAPENO POPPERS

Steps:

• Preheat oven to 400F
• Trim the top third of the jalapenos lengthwise, leaving the stem intact
• Reserve the tops
• Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats
• " Chop all of the trimmed pepper tops and reserve
• In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin
• Add in finely chopped jalapenos to your taste -- I usually use about half of the total amount, reserving remaining jalapeno for other recipes
• In a small dish, combine panko with Parmigiano-Reggiano
• Fill your jalapeno boats mounding the filling up a bit
• Roll the filling in the panko
• Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes
• Let stand 10 minutes and serve

JALAPENO POPPER DIP

Steps:

• Preheat the oven to 350 degrees F.
• Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
• Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
• Serve warm with the corn chips, carrots, celery and peppers for dipping.

JALAPENO PEPPER POPPERS

Steps:

• Preheat a grill to medium heat.
• Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
• Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
• Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
• While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
• Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

CRISPY JALAPENO POPPER ROLLS

Steps:

• Cut stems from jalapenos and cut lengthwise into four pieces; remove seeds and membranes.
• Blanch jalapeno spears in boiling water for one minute, then drain and cool in cold water. Drain and pat dry.
• Warm jelly until it is melted.
• Place 1/2 tablespoon goat cheese in the middle of a wrapper. Top with 2 jalapeno spears and a drizzle of melted jelly. Fold sides over, then roll up like a burrito (not too tight or it will cause them to leak when cooking), sealing the edges with a dab of water. Repeat with remaining ingredients.
• Fry in shallow oil until golden or you may lightly brush with oil and bake at 400F for 15-20 minutes until golden. They are more crispy when fried.
• Serve with extra meted jelly as a dip.
• You can freeze them once cooked and reheat later in an oven until crispy and hot.

CRISPY JALAPENO POPPER DIP

Steps:

• Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
• Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
• Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
• Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
• Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
• Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

CHARRED JALAPENO POPPERS

Steps:

• Halve and seed the jalapenos.
• Roast on a hot grill just until skins start to turn dark.
• Slice the bacon strips in half.
• Fill the jalapeno halves with cream cheese.
• Wrap halves with bacon and secure with a toothpick.
• Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
• Serve warm.