Absolutely Fantastic Armadillo Legs Jalapeno Poppers Recipes
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
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.
ABSOLUTELY FANTASTIC ARMADILLO LEGS /JALAPENO POPPERS
My girlfriend Deb made these for us at a BBQ and these are really one of the best things I've EVER had, my entire family loved them! I found a few recipes that were similar, but I decided to go ahead and post this one because the variations between this recipe and the others I think will make a big difference, both in flavor and an easier preparation. Really you should allow 4-8 halves per person, minimum, because no one will be able to get enough. If you want these hotter leave on the stem, and remove less of the veins when removing the seeds. If you want them milder, remove the stems and more of the vein. Regular bacon could be used, but the pepper bacon really added a nice touch.
Provided by Yrhaven aka Condime
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Wash, cut each pepper in half lengthwise, remove seeds, veins and stems as you want.
- Fill each pepper with cream cheese.
- Wrap with a strip of the pepper bacon.
- Repeat, until done.
- Lay pepper side down, over flame of medium heat grill until bacon is crispy, (approx. 1/2 hr). DO NOT TURN. These can also be cooked in the oven, probably 350°F for 1/2 hr, or until bacon is crispy, or if you can manage to supervise them under the broiler, that would be a great way too if you can't cook them on a grill.
- If grilling, move to top rack (if you have one) until served (devoured).
Nutrition Facts : Calories 736.6, Fat 71.3, SaturatedFat 29.5, Cholesterol 139.6, Sodium 1113.9, Carbohydrate 6, Fiber 1.8, Sugar 2.3, Protein 18.3
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