HAM AND CHEESE JALAPENO POPPERS
Steps:
- Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
- Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
- Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
- Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
- Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
- Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
HUNGRY GIRL JALAPENO POPPERS
Light Jalapeno poppers from Hungry Girl Newsletter. http://www.hungry-girl.com/chew/chewdetails.php?isid=1014
Provided by Emren
Categories < 60 Mins
Time 35m
Yield 10 poppers, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes
- Be VERY careful when handling jalapenos; wash hands frequently and well, and avoid touching your face and eyes.
- Wash halves and dry them very well; set aside.
- Stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder.
- Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder.
- Place crumbs in one small dish and Egg Beaters in another.
- Stuff each pepper half with cheese mixture.
- Carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs.
- Place peppers on a baking pan sprayed with nonstick spray, and place in oven.
- Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.
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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