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Jalapeno Popper Recipes

July 08, 2010
By Eileen Goltz

Jalapeno Popper recipes are sort of self explanatory (and really easy to make) snacks. Simply put, you stuff a hollowed out jalapeno pepper with whatever delicious filling you like, cook it and pop it in your mouth, where your taste buds get a POP of favor. You can eat them fresh; you can grill them, bake them or even fry them. Sometimes they’re even wrapped in batter or breadcrumb-coated and then cooked just the way you like them. Whatever method you choose, they’re terrific.

The simplest way to make a popper is to slice off the top of the jalapeno and remove the pepper’s seeds and membrane with a thin knife or a pepper corer. BE CAREFUL if you’re using your fingers. The oil from the pepper can really sting and burn if you happen to get it in your eyes, so wash your hands after handling the raw peppers. Basic popper recipes call for stuffing the pepper with some kind of shredded cheese or cream cheese or a mixture, but you can pretty much stuff your pepper with anything your heart desires. After stuffing the peppers, they are typically breaded or dipped in a batter and then cooked. You don't have to bread the peppers, but it does help keep the filling inside.

I believe that baked poppers are just as delicious as the deep-fried variety and tend to have fewer calories. I would suggest that you coat them with some type of breading when baking, as it helps keep the cheese from spreading too much. I always put foil on a cookie sheet with sides and then spray it with a nonstick spray before I bake mine.

The following recipes run the gamut from super easy to a tad complicated. Where there is meat, I’ve used the nondairy cream cheese and it works really well.

NOTE: You can use sweet peppers instead of hot ones if your heat tolerance isn’t so great. If you find the hot is too hot, don’t drink water, as it won’t help. Try drinking some milk; it breaks down the oils that spread the heat.




MOCK CRAB POPPERS (fish)

1 pound mock crab, shredded
12 medium sized jalapeno’s cored and seeded, cut in half lengthwise
2 tablespoon green pepper, finely chopped
2 tablespoon minced onions
1/4 cup cracker crumbs
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon minced garlic, minced
1/4 cup milk or nondairy substitute

Coating:

2 cup cracker crumbs or matzo meal
1 cup milk or nondairy substitute
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper


In a large mixing bowl, combine the mock crab, green pepper, onion, 1/4 cup cracker crumbs, egg, salt, pepper, cayenne, garlic and milk/nondairy substitute. Stuff the pepper halves with the crab mixture and then press the stuffing around the pepper so it’s totally covered. Set the peppers aside.

Place the cracker crumbs in a flat dish and set it aside. In a bowl, combine the milk, eggs and salt and pepper. Dip the stuffed peppers in the egg mixture and then roll them in the cracker crumbs. Place them in the freezer for at least an hour before deep frying. This freeze helps the coating stick better during cooking. Deep-fry until golden brown and then drain them on paper towels.

You can also bake this recipe. Preheat oven to 375. Place the poppers on a greased cookie sheet, with sides, and spray them with nonstick spray. This will give them a light coating of oil to help crisp them up. Makes 12.


CLASSIC BAKED POPPERS (dairy)

10 jalapenos, halved and seeded
6 ounces cream cheese, softened
1/2 cup shredded Monterey jack cheese
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs
1 tablespoon water
1/2 cup flour
1 cup plain bread crumbs (NOT panko)
Salt and pepper

Preheat the oven to 375. Grease a cookie sheet with nonstick spray. Bring a pot of water to boil and blanch the jalapenos for 2-5 minutes depending on your desired heat level. Let cool.

Mix together softened cream cheese, cumin, onion and garlic powder, salt and grated cheese. Fill halved jalapenos with about a tablespoon of filling.

Set up a dredging station: flour, eggs beaten with 1 tablespoon of water, and plain breadcrumbs seasoned with salt and pepper. Coat the jalapenos with flour, egg and then bread crumbs. Repeat dredging in egg and bread crumbs. Let air dry on the prepared baking rack for 10 minutes.

Spray the jalapenos lightly with nonstick spray and bake for about 20 minutes or until the filling is gooey and the crust is golden.

Modified from epicurious.com


SIZZLING POPPERS (dairy)

1/2 lb. Colby jack cheese, shredded
1/2 lb. cheddar cheese, shredded
1/2 lb. faux spicy meat or faux breakfast sausage
1-1/2 cups Bisquick baking mix
1 egg, beaten
1 pkg. spicy coating mix
20 to 30 jalapenos, top cut off and seeds scraped out, cut in half

Preheat oven to 350. Grease 2 cookie sheets with sides with nonstick spray and set them aside. In a bowl, combine the Bisquick, faux meat and cheddar cheese. Stuff each pepper with shredded Colby jack cheese. Take a handful of the Bisquick mix and press it around the pepper, covering it completely but not too thickly. The pepper shouldn’t show. Dip the pepper in the beaten egg and then coat it with the spicy coating mix. Place the peppers on the prepared cookie sheets and bake for 25 minutes or sizzling and crispy. Serve immediately. Serves 10 to 12.

Modified from Bisquick.com


BUFFALO TUNA POPPERS (fish)

4 large jalapeno peppers
3 ounces cream cheese
3 to 4 ounces drained white tuna
1/3 to 1/2 cup of your favorite buffalo sauce
1 egg, beaten
Seasoned breadcrumbs
Oil for deep-frying

Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer. In a microwave-safe mixing bowl, combine tuna and buffalo sauce. Heat at full power for 1 minute. Stuff each jalapeno pepper with layers of cream cheese and Buffalo tuna, until full. The amount will vary by the size of the jalapeno. Dip the stuffed jalapeno peppers into the beaten egg and then roll them in the bread crumbs. Coat thoroughly. In a deep pan, add enough oil to deep-fry the peppers. Add the jalapenos to heated oil and cook 3-5 minutes. Flip peppers over and cook another 3-5 minutes. Serve immediately. Serves 4

You can also bake them at 375 for 20 to 30 minutes instead of frying.

Submitted by Karen Scroggens Oak Park MI


BBQ POPPERS (meat)

1 can whole water chestnuts
1 cups soy sauce
1 cup packed brown sugar
1 dozen large jalapeno peppers, cored and seeded
8 ounce package pareve cream cheese
1 pound thin-sliced kosher breakfast beef
All-purpose BBQ rub

Pour soy sauce in glass bowl and add the brown sugar. Mix well. Add the water chestnuts to the soy mixture. Cover and refrigerate overnight. Fill bottom half of jalapeno with the pareve cream cheese. Stuff in 2 or 3 pieces of water chestnuts on top of the pareve cream cheese. Finish filling jalapeno with cream cheese. Wrap a slice of kosher breakfast beef around the stuffed jalapeno and then sprinkle a little BBQ rub on top. Place it on a cookie sheet and repeat until the rest are stuffed. Preheat your grill and cook until the breakfast beef is done, but watch for grease fires. Makes 12.

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