Jalapeno Brownies Recipes

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JALAPENO BROWNIES

Make and share this Jalapeno Brownies recipe from Food.com.

Provided by Kim D.

Categories     Bar Cookie

Time 55m

Yield 12 brownies

Number Of Ingredients 11



Jalapeno Brownies image

Steps:

  • Preheat oven to 350 degrees.
  • Lightly oil a 9-by-13-inch pan.
  • Melt butter and chocolate together in a double boiler.
  • Set aside to cool.
  • In a large bowl, whisk or beat the eggs with the salt until foamy.
  • Add the sugar and vanilla and beat until well blended.
  • Add the chocolate-butter mixture and stir until just combined.
  • Sift flour and cocoa together.
  • Add the flour and cocoa powder and mix until almost blended.
  • Fold in the jalapeños, chilies and nuts.
  • Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.
  • Allow to cool, then cut into squares and dust with powdered sugar.

2/3 cup semisweet chocolate or 2/3 cup bittersweet chocolate, finely chopped
1/2 cup unsalted butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
5 large jalapeno peppers, minced
6 -8 fresh Thai red chili peppers, minced
3/4 cup walnuts, toasted and chopped

AIR FRYER JALAPEñO POPPERS

We have a high bar for jalapeño poppers, and this easy air-fryer version surpasses it. In our books the jalapeño itself needs to be cooked through but still sturdy enough to support all the filling. This recipe calls for large jalapeños, which fit more filling than smaller ones and tend to be sturdier. The molten cheese will not spill out of these poppers thanks to the way they are filled and rested for a few minutes in the air fryer after cooking. Finally, the breadcrumb coating remains crispy for a very long time because of the addition of crushed kettle potato chips.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 8 servings (24 poppers)

Number Of Ingredients 7



Air Fryer Jalapeño Poppers image

Steps:

  • Working with disposable rubber gloves to protect your skin, halve each jalapeño lengthwise, slicing through the stem. Remove the seeds and white ribs with a spoon or small melon baller. Arrange the halves on a baking sheet rounded sides down. If any of the halves tilt sideways instead of standing straight up, slice a sliver of skin off the rounded side, making sure not to cut through to the cavity, so they sit level.
  • Add the cream cheese and Cheddar to a small bowl and mix together with a rubber spatula until combined. Stir together the breadcrumbs and potato chips in a medium bowl.
  • Divide the cream cheese mixture among the jalapeño halves, smoothing it down with your finger or the back of a butter knife so the filling is level with the top of the jalapeno, not mounded. (You may have extra filling depending on how large your jalapenos are.) Firmly press the breadcrumb mixture over the cream cheese to fully coat. Spray the breadcrumbs with nonstick spray.
  • Preheat the air fryer to 400 degrees F and set to cook for 4 minutes. Arrange the poppers in a single layer in the basket so they're not touching, working in batches if necessary. Air fry the poppers without opening the basket to check on them. When the air fryer turns off, let the poppers sit in the basket for another 4 minutes without opening the machine. (this will allow the poppers to cool slightly and the cheese to set so it doesn't slide out-don't worry, it'll still be gooey.)
  • Carefully open the air fryer basket and remove each popper with a spatula. Serve the poppers sprinkled with the bacon.

12 large jalapeño peppers (at least 4 inches in length)
8 ounces cream cheese, at room temperature
5 ounces extra-sharp yellow Cheddar, grated
1/2 cup panko breadcrumbs seasoned with Pecorino Romano
1/2 cup finely crushed kettle potato chips
Nonstick cooking spray
2 tablespoons bacon bits or freshly cooked, crumbled bacon

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