jalapeno poppers
the first recipe is the best version i have ever had.
a must try @ least once
and at last all of them made and in mah belly
bacon wrapped jalapeno poppers
1 to 2 packages cream cheese,
depending on the size of your pepper,
room temperature
2 to 4 cloves chopped garlic or granulated,
depending on your preference
(c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes -
a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers
(larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon
Toothpicks (for the peppers, not your teeth silly)
Preheat the grill.
Mix each package of cream cheese with chopped garlic,
sun-dried tomatoes, and a dash of chopped basil.
Add a pinch of salt. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on 1 side,
being careful not to cut the jalapeno in 1/2.
Remove the seeds if you don't think your friends
can handle the heat, otherwise leave'em and
enjoy watching your friends shed a few extra tears.
hehe... Depending on your pepper, you may have
to slice around the stem of the pepper to create a
manageable opening to squeeze the filling in.
Fill either a pastry bag, or your choice of tools with
the filling. Use something that will allow you to sqeeze
the filling into the opening of the pepper with ease.
I've used a plastic frosting tool, cookie press, and
even just a small spoon to squeeze the filling in.
However you choose, insert a liberal amount of filling
into each jalapeno. Be careful not to overfill as the
filling may spurt out during cooking.
Wrap each pepper with 1 to 2 strips of bacon,
securing the opening in the pepper. Secure the
bacon with a toothpick (best to soak the toothpicks
first, to prevent burning on the BBQ). This also
helps the jalapenos from falling into the BBQ
(you're bound to loose at least 1, oh well).
Long metal or wood skewers also work well
for large amounts.
BBQ the peppers until they lightly roasted, or
until the bacon is fully cooked. Use some foil to
cook on if your peppers are cooking or burning
too fast on a HOT BBQ.
Serve 'em up and watch your friends squirm
with delight!
jalapeno poppers three ways
24 jalapeno peppers
3 large eggs
1/2 cup salsa
1/2 cup grated jack cheese
Kosher salt
Freshly ground black pepper
4 tortilla chips, crushed
1 cup pizza sauce
1 Italian sausage, cooked and crumbled
1/2 cup grated mozzarella
1 cup chunky peanut butter
1/4 cup of your favorite jelly
Preheat the oven to 350 degrees F.
Cut the tops off the jalapeno peppers and clean out
the core and seeds. Place them upright in an armadillo
jalapeno cooker (available online). Alternatively, cut
holes to fit the jalapenos in the bottom of a disposable
aluminum baking pan and invert it onto a baking sheet.
For the huevo ranchero filling:
Beat the eggs and stir in the salsa, half the jack cheese,
and salt and pepper, to taste. Fill 8 of the peppers 3/4
full and top with the remaining jack cheese and crushed
chips.
For the sausage pizza filling:
Mix together the pizza sauce, crumbled sausage,
and half the mozzarella. Fill 8 of the jalapenos and
top with the remaining mozzarella.
For the peanut butter filling:
Put the peanut butter into a plastic bag and cut off a
corner to make a pastry bag. Squeeze the peanut
butter into the remaining peppers making sure that
they are filled all the way down. Top with a spoonful
of jelly.
Bake the poppers for 30 to 40 minutes, or until the
peppers are soft.
fried kicked up jalapeno poppers
Vegetable oil, for frying
12 fresh large jalapeno peppers
4 ounces cream cheese, softened
1/2 cup Monterey Jack, grated
6 slices bacon, cooked and crumbled
1/4 teaspoon Essence, plus 1/4 teaspoon, recipe follows
1/2 cup all-purpose flour plus 3 tablespoons, divided
1/2 cup milk
1 large egg, lightly beaten
1 1/2 cups panko bread crumbs
In a deep-fryer or heavy-bottomed stock pot add enough
oil to come 1/3 of the way up the sides of the pan. Heat
oil to 370 degrees F over medium heat.
Cut a slit lengthwise in each pepper down 1 side to create
a pocket. Leave stem intact and remove seeds if desired.
Combine cream cheese, Monterey Jack, crumbled bacon,
and Essence. Place mixture in a zip-top plastic bag or large
piping bag. (If using a zip-top plastic bag, cut and remove
1 corner of the bag, large enough so that the bacon will
squeeze through.) Squeeze mixture to the bottom of the
bag and fill each pepper with as much of the cream cheese
mixture as will fit. Press slit edges of the pepper together
to seal.
In a small bowl, combine 1/2 cup flour, milk and egg.
Place remaining 3 tablespoons flour, panko crumbs, and
1/2 teaspoon of Essence in a shallow bowl or plate, and
stir to combine.
Working in batches, dip stuffed jalapenos into the milk
batter and then roll in the panko mixture, pressing to coat.
Working in batches, if necessary, gently place jalapenos
in preheated oil and fry until golden brown, 1 to 2 minutes.
Remove from the oil and drain on a paper-towel lined
plate. Cool slightly before serving, as the cheese is
extremely hot.
baked jalapeno poppers
12 fresh jalapeno peppers, halved lengthwise,
stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease a
baking sheet and set aside.
In a bowl, cream together the cream cheese,
Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk,
and 2 teaspoons of the Essence. In a shallow dish,
combine the panko crumbs and remaining 4
teaspoons of Essence. In a third dish, combine the
flour and remaining 2 teaspoons of Essence.
Spread 1 tablespoon of the cheese mixture into the
middle of each jalapeno half. One at a time, dredge
in the flour, dip into the egg mixture, then dredge in
the panko crumbs, pressing to coat. If necessary,
repeat the process. Place the coated peppers, cut
side up, on the prepared baking sheet and bake
until the filling is runny and the crust is golden,
about 30 minutes.
Remove from the oven and serve immediately
with cold beer.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in
an airtight jar or container.
jalapeno pork poppers
1 pound medium jalapenos, cut in half lengthwise,
seeded, and deveined
1 pound cream cheese, softened
1 pound ground sausage
1 medium white onion, finely chopped
1 tsp salt
pepper to taste
Preheat oven 400 degrees F.
Brown sausage and onion over medium-high heat.
Drain fat. Pat sausage with paper towel to remove
residual fat. In a metal bowl, combine sausage/onion
mixture, cream cheese, salt and pepper. Stir until
completely combined. With a small spoon, fill jalapeno
halves with sausage/cream cheese mixture. Place filled
jalapeno halves on a foil lined baking sheet. Bake until
golden brown and jalepenos appear to be slightly softened.
This will take approximately 25-35 minutes. Eat immediately
or store leftovers in refrigerator and warm up in microwave.
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Originally Posted by calvaryguy23
