JALAPENO POPPER MEXICAN STREET CORN
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside., Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant., Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 26g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 568mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 6g protein.
MEXICAN JALAPENO POPPERS
Make and share this Mexican Jalapeno Poppers recipe from Food.com.
Provided by ImaDori
Categories < 60 Mins
Time 45m
Yield 1 popper, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Coat baking sheet with cooking spray.
- In medium bowl, combine cream cheese, shredded cheese and mayo.
- Mix well and set aside.
- Cut jalapenos in half lengthwise and remove seeds (you might want to wear gloves to do this as the juice and seeds can cause irritation).
- Stuff jalapeno halves with cream cheese mixture.
- Place egg substitute in shallow dish. Place panko in separate shallow dish.
- Dip stuffed jalapeno half in egg substitute and then roll in panko to coat.
- Transfer jalapenos to prepared baking sheet and coat with cooking spray.
- Bake until filling is bubbly, about 30 minutes. Serve Hot.
- Poppers can be prepared a day in advance and placed on a covered baking sheet in the fridge. Cook as directed when ready to eat.
Nutrition Facts : Calories 67, Fat 2.3, SaturatedFat 1.1, Cholesterol 5.5, Sodium 128.2, Carbohydrate 8.8, Fiber 0.9, Sugar 1.7, Protein 2.9
JALAPENO POPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h45m
Yield 40 servings
Number Of Ingredients 3
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
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
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.
JALAPENO POPPERS
An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!)
Provided by Witch Doctor
Categories Peppers
Time 1h10m
Yield 24 poppers
Number Of Ingredients 12
Steps:
- Roast chilis under a broiler or on a grill until outside begins to turn black and bubbly. Place chilis in a Zip-Loc bag or a container covered with plastic wrap and let cool.
- Grate cheese and chop cilantro, mix together and hold for later.
- In three separate bowls, place flour, beaten eggs and bread crumbs. (This is referred to as standard breading procedure: first flour, then egg, and then into the bread crumbs.)
- Peel skin from chiles by wiping with a dry towel or by lightly running a paring knife over the surface of the chile.
- Carefully cut a slit lengthwise in each chile and then carefully cut out the seeds.
- Take the chiles one by one and stuff them full with the cheese and cilantro mixture. Place them each into the flour, then egg, and finally, into the bread crumbs. Now you have jalapeno poppers which you can hold in the refrigerator or freezer until you are ready to serve them.
- To Serve:
- Heat a large pot with vegetable oil over low-to-medium heat for frying. (The optimal temperature is 325 degrees.) Fry the jalapeno poppers for 3-5 minutes until crispy on the outside and soft in the center. Serve hot with the aioli for dipping.
- To make the aioli, simply mix all ingredients and let stand until you are ready to use.
CHARRED JALAPENO POPPERS
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
Provided by Snowpeas
Categories Potluck
Time 1h10m
Yield 20 jalapeno halves, 20 serving(s)
Number Of Ingredients 4
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.
More about "mexican jalapeno poppers food"
HOMEMADE SPICY JALAPEñO POPPERS - MAMá MAGGIE'S …
From inmamamaggieskitchen.com
5/5 (2)Total Time 40 minsCategory AppetizerCalories 111 per serving
MEXICAN BACON WRAPPED JALAPENO POPPERS
From mexicanappetizersandmore.com
5/5 (1)Total Time 35 minsCategory AppetizerCalories 152 per serving
- Slice each jalapeno in half lengthwise and scoop seeds and white membrane out with a spoon. (Doing so will make peppers a whole lot less hotter)
- In a bowl, mix the cream cheese and chopped scallions (and chopped cooked shrimps if you decide to use them).
THE BEST JALAPENO POPPER RECIPE | HOW TO MAKE …
From therecipecritic.com
JALAPENO POPPER RECIPES
From allrecipes.com
JALAPEñO POPPER - WIKIPEDIA
From en.wikipedia.org
Course Hors d'oeuvreMain ingredients Jalapeño peppers, cheese, …
CHEESY JALAPENO POPPERS - ISABEL EATS
From isabeleats.com
JALAPEñO POPPER DIP RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED JALAPEñO POPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
HEALTHIER JALAPEñO POPPERS RECIPE
From allrecipes.com
BEST JALAPENO POPPERS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
25 RECIPES FOR ANYONE WHO LOVES JALAPENO POPPERS - TASTE OF …
From tasteofhome.com
10 BEST MEXICAN JALAPENO POPPERS RECIPES | YUMMLY
From yummly.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
JALAPENO POPPERS - COOKING CLASSY
From cookingclassy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love