Hoppin Jalapeno Poppers Food

HOPPIN' JUAN

Steps:

• Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.

JALAPENO POPPERS

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

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.

JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the jalapeños in half, then remove the seeds by scraping out the insides.
• Spread the cream cheese evenly among the jalapeño shells.
• Wrap each jalapeño in bacon.
• Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
• Enjoy!

HOPPIN' JOHN SALAD

Steps:

• Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.

HOPPIN' JALAPENO POPPERS

Steps:

• 1. Place peppers in a bowl and add scalding water to cover. Place a lid on the bowl. Let stand for 1 hour, replacing hot water halfway through.
• 2. *WARNING: Wear gloves on your hands for next two or three steps. Capsaicin is no joke and will burn your hands for HOURS.* Leave stems on peppers. Slit peppers down one side and remove seeds. Place one slice of cheese or cream cheese (cut 1/2" thick) inside each pepper, dredge in flour, and place on plate.
• 3. Heat the oil over medium heat. Beat the egg yolks until thick and lemon colored. In a separate bowl, beat the whites until they stand in peaks. Fold the yolks into the whites.
• 4. Dip each pepper into the egg mixture until well coated. Fry immediately in the hot oil and cook 4-6 minutes per side, flipping carefully. After flipping, spoon oil over any uncooked areas. Cook until golden brown. I cook these in small batches of about 4 peppers each and place the poppers on a clean plate covered with a paper towel.
• 5. Serve immediately with ranch dipping sauce. Cream cheese poppers would also be good with some kind of sauce made with raspberry jelly.