FRIED JALAPENO POPPER BITES
Fried Jalapeno Popper Bites are ultra cheesy with lots of crumbled bacon and diced jalapenos. Fried until golden and served with ranch or blue cheese dressing for dipping. They are wonderfully crispy on the outside with a gooey cheese filling.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 18
Steps:
- In a large bowl, mix together cream cheese, pepper jack cheese, cheddar cheese, jalapenos, bacon, hot sauce and garlic powder.
- Shape mixture into balls slightly large than 1-inch. (You should get about 16.)Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
- In a bowl, whisk together flour, salt, paprika, and cayenne. Set aside.
- In a second bowl, whisk together eggs and water. Set aside.
- In a pie plate, combine bread crumbs, Panko crumbs, and salt.
- Pour about 1 inch of oil into a Dutch oven. Heat to 350 degrees.
- While the oil heats, dip the balls in flour, coat in egg mixture and then coat in bread crumb mixture. If oil is not ready, place them in the refrigerator.
- Fry in 2 to 3 batches for about 2 minutes or until golden. Remove with a slotted spoon and place on a paper towel-lined plate.
- Serve warm with dressing for dipping.
Nutrition Facts : Calories 206 kcal, ServingSize 1 serving
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
JALAPENO PEPPER POPPERS
Steps:
- Preheat a grill to medium heat.
- Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
- Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
- Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
- While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
- Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.
COUNTRY-FRIED JALAPEñO POPPERS
PAT Gina's told me before, "If you like the kickoff, then you're going to love these poppers!" They have the perfect amount of kick to them. Between the smokiness of the paprika and the heat of the cayenne pepper, take one bite and the game is on! We remove the jalapeño seeds so that the poppers aren't too hot, but leave them in if you like really spicy. After all, I am a hot man, and I mean that both palate-wise and physical-wise (and, as you can tell, I'm very, very humble). Jalapeños are a vegetable that you can get seriously creative with: filling them up with cheese, using buttermilk in a batter, and deep-frying these little puppies makes one of the best appetizers you can imagine.
Yield serves 4
Number Of Ingredients 13
Steps:
- Preheat your oil in a Dutch oven or fryer to 375 degrees F. (For tips on deep-frying, see page 19.)
- Make a long slit from the stem of each jalapeño to the bottom. Make another slit across the top of the pepper, creating a T-shape. Remove the seeds and ribs with a small paring knife, or, if you prefer it fiery hot, leave the seeds and ribs intact.
- Melt the butter in a small sauté pan over medium-high heat. Once it foams, add the shallot and garlic, and sauté until tender. Season with salt and pepper. Scrape the shallot and garlic into a bowl, and let cool.
- Once the shallot and garlic are cool, stir in the pepper Jack and the cream cheese. Carefully stuff the jalapeños with the cheese mixture, and push the seams closed to seal (the cheese mixture inside will stick and hold them shut).
- Whisk together the flour, smoked paprika, cayenne, and a pinch of salt and pepper in a large bowl. Whisk together the buttermilk and the egg in a separate, small bowl. Dredge the stuffed peppers through the flour, then the buttermilk, and then the flour again. If you like, take a second run through the buttermilk and another dip in the flour, so you have some extra crunch in your popper.
- Working in batches, gently place the jalapeños in the hot oil in the fryer and fry until golden brown, about 2 minutes. Drain on a paper-towel-lined platter, and season with salt and pepper.
- Let cool for just a few minutes before serving. These suckers will be hot!
FRIED JALAPENO POPPERS
Make and share this Fried Jalapeno Poppers recipe from Food.com.
Provided by Joni W.
Categories Lunch/Snacks
Time 27m
Yield 10-15 balls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut jalapenos in half and remove seeds. Finely chop.
- Combine cream cheese and chopped jalapenos.
- Shape into small balls, approx 1 inches diameter.
- Combine flour and milk in small bowl to form batter.
- Dip jalapeno balls in batter, thoroughly coating.
- Roll jalapeno balls in breadcrumbs, coating evenly.
- Refrigerate approximately 20 minutes.
- Meanwhile, heat approx 3 inches vegetable oil in dutch oven to temp of 375 degrees.
- Fry jalapeno balls in oil, a few at a time, approximately 2-3 minutes, or until golden brown.
Nutrition Facts : Calories 265.1, Fat 21.6, SaturatedFat 13.2, Cholesterol 66.6, Sodium 1376.5, Carbohydrate 12.3, Fiber 2.1, Sugar 1.7, Protein 6.8
JALAPENO POPPER DEEP FRIED
It's excellent served with a ranch dressing or sour cream. For an added kick add some chipotle peppers in adobo to the ranch dressing and combine in a blender! By coating the poppers with flour and then deep frying them you will get a great crust on the peppers and the melted cheeses will also stay inside the shell. Feel free to use different types of shredded cheeses or alter the spices in the stuffing. You can also use fine corn meal or rice flour to create a crust with a different texture
Provided by Timothy H.
Categories Vegetable
Time 18m
Yield 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
- Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
- Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
- Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
- Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
- Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
- In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
- Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
- Serve the jalapeno poppers with ranch dressing or sour cream.
Nutrition Facts : Calories 419.7, Fat 29.9, SaturatedFat 16, Cholesterol 78, Sodium 591.7, Carbohydrate 24, Fiber 2.8, Sugar 3, Protein 14.6
JALAPENO POPPERS II
Enjoy these breaded jalapenos stuffed with a cilantro and cream cheese blend with your friends just before dinner. Serve hot with plum or jalapeno jelly!
Provided by MANDER1019
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat and place in a small airtight container.
- In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
- Remove jalapenos from container. Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs.
- In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 19.7 g, Cholesterol 162.6 mg, Fat 38.1 g, Fiber 1.6 g, Protein 11 g, SaturatedFat 13.4 g, Sodium 524.4 mg, Sugar 2.1 g
CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa
Provided by Betsy Carter
Categories Appetizers
Yield 24 poppers
Number Of Ingredients 19
Steps:
- Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
- In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
- Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
- Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
- In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
- Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the beef mixture into the jalapeños, then close the peppers.
- Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
- Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
- Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
- Season the peppers well with salt and fresh lime juice.
- Serve warm with salsa for dipping.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams
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