Deconstructed Jalapeno Poppers Balls Food

BEST EVER JALAPENO POPPERS

Best Ever Jalapeno Poppers image

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

Ingredients

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

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

DECONSTRUCTED JALAPENO POPPERS BALLS

Deconstructed Jalapeno Poppers Balls image

My favorite part of a jalapeno popper was always the cream crease and the fried breading. This recipe is super easy and lets the cream cheese play a bigger role. **Please note the preparation time is mostly chilling time. Confession, I am a huge wimp when it comes to hot food and as this recipe is written, it's a little more spicy than I'd prefer. But with fewer peppers you lose a lot of the flavor. If you love heat, you can add more jalapenos or use fresh instead of jarred which are usually much hotter. I serve with a mild salsa and ranch dip, both go well with flavors and texture.

Provided by emilylh28

Categories Spicy

Time 2h5m

Yield 18 balls

Number Of Ingredients 5

Ingredients

8 ounces softened cream cheese
2 tablespoons jarred diced jalapenos
1 teaspoon seasoning salt
1/2 cup panko breadcrumbs
2 eggs

Steps:

Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
Refrigerate at least 30 minutes to an hour.
Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
Beat the two eggs in a shallow bowl.
Dip each coated ball into the egg and then roll again in the breadcrumbs.
Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
Refrigerate the finished balls for at least another hour, up to overnight.
Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
They hold up best if you let them sit for a couple minutes before eating.

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