Jalapeno Popper Frittata Food

JALAPEñO POPPER FRITTATA

Steps:

• Preheat oven to 400F. In a medium bowl, whisk together eggs and heavy cream, along with salt and pepper to taste.
• In a large skillet over medium heat, cook bacon until crispy. Remove 1/4 cup of bacon and reserve for topping, leaving the remaining bacon in the pan. Drain fat.
• Return skillet to medium heat and add garlic and chopped jalapeños. Cook until fragrant, about 1 minute. Pour in egg mixture and dot with cream cheese. Sprinkle over the reserved bacon and sliced jalapeños, then top with cheddar.
• Bake until eggs are just set, 12 to 15 minutes. Let cool 5 minutes before slicing and serving.

JALAPEñO POPPERS MEET FRITTATA IN TEX-MEX MASH-UP FROM RACH

Steps:

• Preheat oven to 400˚F with rack 1 rung above center
• In a food processor, combine the avocado with juice of 1 lime and crema or sour cream, then puree and transfer to squeeze bottle or small dish
• Place 1 jalapeño pepper, half the onion, and 1 clove of garlic in a bowl with salt and juice of remaining lime
• Let stand 10 minutes, then add tomatoes, cilantro, cumin and scallions
• Whisk up eggs, hot sauce, salt and pepper
• Heat a 12-inch, nonstick oven-safe skillet over medium to medium-high heat, add oil, 2 turns of the pan, then melt butter into oil
• Add remaining onions, sweet peppers, and remaining jalapeño peppers and garlic, soften 3-4 minutes, then add chips and top with eggs, then gently stir in the cream cheese
• Settle the eggs a minute and transfer to oven
• Bake 20 minutes, top with pepper jack and return to oven 15 minutes to set and brown
• Cool a few minutes, then top with pickled jalapeño-tomato mixture and drizzle with crema to serve

JALAPEñO POPPER FRITTATA

Steps:

• Preheat oven to 425º Fahrenheit. Cover a plate with a double layer of paper towels.
• Heat a medium skillet over medium high heat. Add bacon pieces.
• Cook bacon pieces, stirring occasionally, until crisp. Remove with a slotted spoon and allow to drain on the paper towel lined plate.
• In a large bowl, whisk together the eggs, sour cream, sea salt and pepper.
• Stir in the chunks of cream cheese, jalapeño peppers, green onion, mexican cheese and reserved bacon pieces.
• Heat a 9'square or 10" round cast iron or oven proof nonstick skillet over medium low heat. Add butter and melt, swirling to cover the skillet.
• Add the egg mixture to the skillet and cook stirring gently, until the eggs begin to set, but not scramble. When eggs begin to set, cook undisturbed, until they begin to set around the edges, about 2-3 minutes more.
• Transfer the skillet to the preheated oven and bake until eggs are just firm in the center--about 5 minutes.
• Remove frittata from the oven to a hot pad. If desired it may be inverted onto a platter by loosening the edges, holding the platter over the top of the pan with oven mitts and inverting. Cut into squares or wedges and serve.

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA

Steps:

• Preheat oven to 450°F.
• Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
• In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
• In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
• Serve immediately with salsa and sour cream.