Mexican Jalapeno Poppers Recipes

Steps:

• Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside., Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant., Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.

Steps:

• Preheat oven to 350. Coat baking sheet with cooking spray.
• In medium bowl, combine cream cheese, shredded cheese and mayo.
• Mix well and set aside.
• Cut jalapenos in half lengthwise and remove seeds (you might want to wear gloves to do this as the juice and seeds can cause irritation).
• Stuff jalapeno halves with cream cheese mixture.
• Place egg substitute in shallow dish. Place panko in separate shallow dish.
• Dip stuffed jalapeno half in egg substitute and then roll in panko to coat.
• Transfer jalapenos to prepared baking sheet and coat with cooking spray.
• Bake until filling is bubbly, about 30 minutes. Serve Hot.
• Poppers can be prepared a day in advance and placed on a covered baking sheet in the fridge. Cook as directed when ready to eat.

Steps:

• Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Crumble bacon once cooked; set aside.
• Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
• Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted.
• Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

Steps:

• Roast chilis under a broiler or on a grill until outside begins to turn black and bubbly. Place chilis in a Zip-Loc bag or a container covered with plastic wrap and let cool.
• Grate cheese and chop cilantro, mix together and hold for later.
• In three separate bowls, place flour, beaten eggs and bread crumbs. (This is referred to as standard breading procedure: first flour, then egg, and then into the bread crumbs.)
• Peel skin from chiles by wiping with a dry towel or by lightly running a paring knife over the surface of the chile.
• Carefully cut a slit lengthwise in each chile and then carefully cut out the seeds.
• Take the chiles one by one and stuff them full with the cheese and cilantro mixture. Place them each into the flour, then egg, and finally, into the bread crumbs. Now you have jalapeno poppers which you can hold in the refrigerator or freezer until you are ready to serve them.
• To Serve:
• Heat a large pot with vegetable oil over low-to-medium heat for frying. (The optimal temperature is 325 degrees.) Fry the jalapeno poppers for 3-5 minutes until crispy on the outside and soft in the center. Serve hot with the aioli for dipping.
• To make the aioli, simply mix all ingredients and let stand until you are ready to use.