Hungry Girl Jalapeno Poppers Recipes

HAM AND CHEESE JALAPENO POPPERS

Steps:

• Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
• Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
• Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
• Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
• Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
• Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.

HUNGRY GIRL JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes
• Be VERY careful when handling jalapenos; wash hands frequently and well, and avoid touching your face and eyes.
• Wash halves and dry them very well; set aside.
• Stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder.
• Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder.
• Place crumbs in one small dish and Egg Beaters in another.
• Stuff each pepper half with cheese mixture.
• Carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs.
• Place peppers on a baking pan sprayed with nonstick spray, and place in oven.
• Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

DECONSTRUCTED JALAPENO POPPERS BALLS

Steps:

• Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
• Refrigerate at least 30 minutes to an hour.
• Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
• Beat the two eggs in a shallow bowl.
• Dip each coated ball into the egg and then roll again in the breadcrumbs.
• Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
• Refrigerate the finished balls for at least another hour, up to overnight.
• Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
• They hold up best if you let them sit for a couple minutes before eating.

LIGHT JALAPENO POPPERS

Steps:

• Preheat oven to 350ºF.
• Coat a large baking sheet with cooking spray.
• In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
• Halve jalapenos lengthwise and remove seeds.
• Stuff jalapeno halves with cream cheese mixture.
• Place egg substitute in a shallow dish.
• Place cereal crumbs (I just used dried bread crumbs from a package) in a separate shallow dish.
• Dip stuffed jalapeno halves into egg substitute and then roll in cereal crumbs to coat.
• Transfer jalapenos to prepared baking sheet and coat with cooking spray.
• Bake until filling is bubbly, about 30 minutes.
• Serve hot.

JALAPENO POPPERS IN A WONTON!

Steps:

• Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
• In a small bowl, mix together cream cheese, jalapenos, cheese, paprika, salt, and garlic powder.
• Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
• Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.