Jalapeno Bomber Recipes

BEST EVER JALAPENO POPPERS

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.

AIR FRYER BACON-WRAPPED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 325°F (160°C).
• Wearing latex gloves, slice the jalapeños in half lengthwise. Carefully scoop out the seeds and membrane.
• In a medium bowl, mix together the cream cheese, cheddar cheese, salt, and pepper with a rubber spatula. Transfer the cheese mixture to a piping bag fitted with a medium round tip or a resealable plastic bag with a corner snipped off.
• Pipe the cream cheese filling into each jalapeño half.
• Wrap each jalapeno in 1 strip of bacon.
• Working in batches, place half of the poppers in the air fryer and fry for 8-10 minutes, until the bacon is crispy. Repeat with the remaining poppers.
• Enjoy!

JALAPEñO POPPER CHEESY PRETZEL BOMBS RECIPE - (4.4/5)

Steps:

• Preheat oven to 450°. Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty. Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed. In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside. Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky. Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces. Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper. Carefully pull each side over the cheese to create a 'cheese package', pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet. Cooks Note: You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions. I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.

SURPRISE JALAPENO BOMBERS

Steps:

• Cut off stems of the jalapeños. Core out seeds (I use a potato peeler).
• Cut cream cheese into long strips (makes it easier to fill jalapeños); fill jalapeños.
• The bacon is wrapped in a way that prevents the cream cheese from coming out of the jalapeño.
• Put in 12x8-inch baking pan for 30 minutes until bacon is crisp. The surprise is that some may be hot, others may not.

JALAPENO BOMBER

Steps:

• Grill jalapeno unitl slightly charred.
• Fill with 1 tsp cream cheese.
• Wrap with bacon.

AIR-FRIED JALAPENO POPPERS

Steps:

• Preheat an air fryer to 390 degrees F (199 degrees C) according to manufacturer's instructions.
• Fill each jalapeno half with some cream cheese and Cheddar cheese. Place 1/2 a slice of salami on top of each pepper, wrap with a piece of bacon, and secure with a toothpick, if necessary.
• Layer jalapeno poppers inside of the preheated air fryer and cook until bacon is browned and cheese is melted, 10 to 12 minutes.