BACON JALAPENO POPPER PUFFS
If you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you'll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier.
Provided by Chef John
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
- Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
- Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
- When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
- Heat oil in deep fryer to 375 degrees F.
- Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
- serve with dipping sauce garnished with a few green onion slices.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 9.4 g, Cholesterol 96.6 mg, Fat 23.3 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 10.9 g, Sodium 485.6 mg, Sugar 0.6 g
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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JALAPEñO POPPER GOUGèRES RECIPE | BON APPéTIT
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4.6/5 (48)Author Sarah JampelServings 26-30
- Preheat oven to 425°. Line 2 baking sheets with parchment paper or silicone baking mats. Once you turn on the stove, the dough comes together fast—so get prepared: Grate 6½ oz. sharp cheddar, preferably orange, on the large holes of a box grater. Set 2 Tbsp. aside for sprinkling over gougères later (you should have about 1½ cups left). Finely chop ½ cup sliced pickled jalapeños on a cutting board. Place 1 cup (125 g) all-purpose flour in a small bowl.
- Cut ½ cup (1 stick) unsalted butter into tablespoon-size pieces. Transfer to a medium saucepan and add ½ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. freshly ground black pepper, and ½ cup water.
- Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour all at once, then stir vigorously with a wooden spoon until mixture balls up and no spots of dry flour remain, about 30 seconds. Continue to stir with gusto, smacking the dough along the sides and bottom of the saucepan (you’re looking to dry it out without it taking on any color), 3 minutes. You’ll see a film develop on the bottom of the saucepan that will mostly be reabsorbed as you keep stirring. Let cool slightly, 1–2 minutes.
- Continuing with your wooden spoon or switching to an electric mixer, add 4 room-temperature large eggs, one at a time, beating after each addition until fully incorporated (about 30 seconds). Don’t worry if the mixture looks curdled or broken. Separate yolk from remaining 1 room-temperature large egg over a small bowl to catch egg white. Reserve yolk for another use; add egg white to pan and beat until mixture comes together into a smooth, glossy, shiny, and thick batter, 1–2 minutes. Add cheese and jalapeños and stir or beat just until evenly distributed.
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From freshhunger.com
5/5 (1)Category AppetizerCuisine AmericanEstimated Reading Time 2 mins
- Combine bacon, cream cheese, cheddar, Swiss cheese, jalapeno, hot sauce, garlic powder, salt & pepper in a medium bowl. Cover a baking sheet with parchment or waxed paper. Drop 1-tablespoon of cheese mixture onto the baking sheet; roll into balls.
- Whisk eggs & milk together in a shallow bowl. Place flour in a separate shallow bowl. And breadcrumbs into a third shallow bowl. Toss each ball in flour, then dip into the egg mixture & then roll into the breadcrumbs. Place on the baking sheet.
- Heat oil in a large wok or deep pot until it reaches 375F on a candy thermometer. Have the oven set to warm. Cook balls in batches for 2 minutes or until golden brown. Keep warm until ready to serve (preferably no longer than 20 minutes. Serve with extra hot sauce. Makes about 26.
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