Jalapeno Poppers Three Ways Food

HOW TO MAKE JALAPENO POPPERS

Steps:

• Slice 12 jalapenos lengthwise and near the stem end. Rinse the jalapenos and dry them with a towel. Use a small paring knife to cut a long slit from the stem to the end of each pepper. Cut the slit deep enough to slice through to the seeds in the center of the pepper. Use the paring knife to cut a small horizontal slit near the stem. The long slit and small slit near the top should make a T. Ensure that you're only cutting through 1 side of the jalapenos or you'll end up with halved peppers.
• Remove the seeds from the center of the jalapenos. Peel back the sides of the slit so you can scoop out the seeds with a spoon or paring knife. You can also use kitchen shears to snip off the seed pack near the stem. If you have sensitive skin, consider wearing gloves when you're handling the cut peppers. Wash your hands thoroughly after handling them too.
• Mix together the cheese, hot sauce, and seasonings. Get out a small bowl and stir together 1 cup (113 g) of coarsely grated cheddar cheese, 1 cup (113 g) of coarsely grated monterey cheese, 1 teaspoon (5 ml) of hot sauce, 1/4 teaspoon (0.5 g) of ground pepper, and 3/4 teaspoon (3.8 g) of salt until they're combined.
• Fill the jalapenos and press them shut. Divide the seasoned cheese filling among the 12 jalapenos. Peel open the slits in the pepper and spread the cheese filling throughout the pepper's cavity. Then press the slit shut so the cheese is enclosed. Fill all of the peppers. Set the stuffed jalapenos aside. The cheese filling will help the jalapenos keep their shape.
• Whisk the eggs in a shallow bowl. Crack 3 large eggs into a shallow bowl and use a whisk or a fork to beat them. Set the bowl of eggs aside while you set up a dredging station.
• Combine the breadcrumbs with seasonings. Get out another shallow bowl and measure 1 cup (125 g) of plain dry bread crumbs into it. Stir in 2 teaspoons (4 g) of dried oregano, 1/4 teaspoon (0.5 g) of the ground pepper, and 1/4 teaspoon (1.5 g) of salt. Set the bowl next to the bowl with the beaten eggs.
• Dip the stuffed jalapenos in the beaten eggs and breadcrumbs. Lower a stuffed jalapeno into the beaten eggs and lift it up so the excess egg drips back into the bowl. Put the pepper into the seasoned breadcrumbs and roll it so it's completely coated. Repeat this for each jalapeno.
• Coat the jalapenos in another layer of egg and breadcrumbs. Lower the coated jalapenos back into the beaten eggs and lift them up so the excess egg drips back down. Roll the jalapenos in the breadcrumbs again so there's another coating of seasoning. Set the prepared poppers on a baking sheet or work surface while you heat the oil.
• Heat the vegetable oil to 325 °F (163 °C). Pour 4 cups (950 ml) of vegetable oil into a medium saucepan with high sides. Turn on a burner to medium-high heat and attach a deep-fat thermometer to the side of the pan. Heat the oil until the temperature reaches 325 °F (163 °C).
• Fry 4 of the poppers for 5 to 6 minutes. Once the oil is hot, lower 4 of the jalapeno poppers into the oil and fry them until they're browned and crispy. Use a slotted spoon or skimmer to remove the fried poppers from the oil and transfer them to a paper-towel lined plate.
• Fry the rest of the poppers in batches and serve them immediately. Once you've removed the fried poppers, let the oil heat back up to 325 °F (163 °C). Fry the remaining poppers in batches of 4. Serve the hot poppers with your favorite dipping sauces such as ranch, creamy cilantro dip, or sweet and spicy sauce once you've finished frying all 12. Avoid storing the leftover poppers since the coating will become soggy.

BAKED JALAPENO POPPERS - 3 POINTS

Steps:

• Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
• In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
• Halve jalapenos lengthwise and remove seeds (wear gloves if possible). Stuff jalapeno halves with cream cheese mixture.
• Place egg substitute in a shallow dish. Place Panko bread crumbs in a separate shallow dish.
• Dip stuffed jalapeno halves into egg substitute and then roll in bread crumbs to coat.
• Transfer jalapenos to prepared baking sheet and coat with cooking spray.
• Bake until filling is bubbly, about 30 minutes. Serve hot.

PIMENTO CHEESE JALAPENO POPPERS

Steps:

• Split the jalapenos lengthwise from the stem to tip, then cut crosswise making a shallow "T" at the top (the stem end). Fold the peppers open and remove the veins and seeds with a paring knife.
• Put the pimento cheese into a pastry bag or a heavy-duty plastic bag with a corner snipped off. Fill each jalapeno with 1 to 1 1/2 tablespoons pimento cheese, and press closed. In a shallow bowl, mix the breadcrumbs with the Italian seasoning. Dip the poppers first in the eggs and then in the breadcrumb mixture. Repeat, dipping first in egg and again breadcrumbs, for double dredge. Set the breaded poppers on a drying rack.
• Fill a large cast-iron skillet with 1 inch of oil; heat over medium heat until the oil reaches 325 degrees F. In two batches, add the poppers and cook until golden brown, flipping halfway through, 5 to 6 minutes total. Drain on a wire rack set over a baking sheet and season with salt.
• Serve immediately, but be careful not to burn your tongue!
• Mix the cream cheese in a bowl until smooth, about 1 minute. Mix in the Cheddar, garlic powder and roasted red peppers. Add salt and pepper to taste, but do go heavy on the salt; start with 1/4 teaspoon and go from there--this is where all seasoning is coming from for the whole dish!!

BREADED JALAPENO POPPERS

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.

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.

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.