Pimento Cheese Poppers Food

PIMENTO CHEESE POPPERS

Steps:

• Note: I highly suggest making my pimento cheese recipe for these. There are so many store-bought brands of pimento cheese out there, and I can't guarantee how well they will fry (without falling apart). If you can find a version that seems "sturdy" and not as mayo-based and runny, it will probably work best, but I can't say for sure!
• Place a sheet of parchment paper on a baking sheet.
• Scoop out 2 tablespoons of pimento cheese and roll it into a ball. It helps to roll the ball if the pimento cheese is cold from the fridge. Place the ball on the parchment paper. Repeat with remaining pimento cheese. These can truly be any size you want them to be! I just suggest that they are all uniform in size.
• Once all the pimento balls are on the parchment paper, place the sheet in the freezer for 30 to 60 minutes.
• At this time, I suggest making the jalapeño ranch! You can also make it a day or so ahead of time and store it in the fridge.
• When ready to fry, heat a few inches (about 2 to 3) of oil in a saucepan fitted with a candy thermometer. You want the oil to be about 325 degrees F.
• Place three bowls or plates in an assembly line. Fill the first with the flour, the second with the eggs and the third with the breadcrumbs. Line another plate with a paper towel.
• Once the oil is hot, remove the pimento cheese balls from the freezer. Immediately dip a ball in the flour, then the egg, then the breadcrumbs. You can fry 2 to 3 balls at a time without the oil temp dropping too much, but I wouldn't do more than 3.
• Add the pimento balls to the oil and fry for about 2 minutes - watch them the entire time and use a slotted spoon to flip them and move them around so the entire round crisps up. Remove them with the slotted spoon and place them on the paper towel lined plate. Repeat with the remaining pimento balls!
• Serve immediately with the jalapeño ranch. I have found that any leftovers of these reheat well in a low temp over for 10 minutes.
• I have not tried these in the air fryer, but if your pimento balls are still frozen and once dipped in the flour, egg and breadcrumbs, I think they would probably work. I would most likely start at 375 or 400 degrees F, spray the balls with olive oil spray and air fry for 8 to 10 minutes.

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!!