Jalapeno Poppers

One of my favorite appetizers or meal addition — jalapeno poppers. I love these little packets of heat and cheese, and decided the best way to get the taste I wanted was to get in the kitchen and make them myself. If you want that added “kick” leave a few seeds in the peppers.

Served with roasted zucchini slices and mushrooms that were stuffed with the left-over cheese mixture, and baked.

For this recipe: I used 7 jalapeno peppers, 1 pearl onion, 3 cloves of garlic-minced, 1 small shallot, 4 ounces softened cream cheese, 1/2 cup grated queso fresco 1 Tbsp smoked paprika, 1 Tbsp butter, dash of garlic powder, kosher salt, fresh cracked black pepper, and peanut oil. 2 Tbsp flour, 1 cup panko bread crumbs

For the batter: 1/2 cup flour, 1/2 cup milk, one egg–mix in a medium size mixing bowl.

Clean, dry and seed the jalapeno by making a lengthwise slit from the stem to the bottom of the pepper and make a slit across the top (forming a T)–this helps to open the pepper more. Scoop out the seeds with a very small spoon. If you use your fingers, you may want to wear rubber kitchen gloves. Alternatively, cut the tip opposite the stem off and use a small spoon or utensil to get the seeds out. If you use this method, its best to pipe the filling into the pepper.

Heat the butter in a pan ans saute the pearl onion, garlic, and shallot until tender, then remove to a mixing bowl and allow to cool a bit. Next add the cream cheese, queso fresco (or Mountain Jack Cheese if you prefer), salt, pepper, and paprika.

In a separate bowl mix the flour and panko bread crumbs.

Stuff each pepper with the cheese mixture. Heat the oil in a fryer or medium heavy bottom pot to about 370ºF. Dip the peppers in the batter, then into the flour/bread crumbs, and if you like back into the batter once more–this is what I did.

My little peppers awaiting to become poppers

Make a slit to get those seeds out. I also made one across the top. However, you could snip the bottom end (opposite the stem) off and scoop the seeds out with a small spoon. In this case, you’ll have to pipe in the cheese mixture

Scooping out the seeds. Leave a few in if you like it spicy hot

Sauteing the onion and garlic

Mixing the cheeses, paprika, onion, garlic, salt, pepper to taste

Mixing it all together. That smokey paprika gave it a nice color, and a nice taste as well

Our peppers are all stuffed, now dip in the batter, breadcrumbs, batter again and fry till golden brown.

Jalapeno Poppers

Make sure you allow them to cool before biting into…the cheese will be hot

The mushrooms were very good as well

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1 Comment (+add yours?)

  1. OishiiTreats
    May 04, 2012 @ 21:58:28

    One of my all time favorite appetizers I like your way of preparing them looks a lot easier and less of a hassle. and the cheesy filling looks amazing : )

    Reply

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