Smoked Cream Cheese Chicken Jalapeno Poppers Recipes
SMOKY JALAPENO POPPERS
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Put on your food prep gloves. Slice each jalapeno open lengthwise using a paring knife, then make a small crosswise cut at the stem end to form a T.
- Insert your (gloved!) fingertip through the top of the opening and gently wiggle the core loose, then remove. Rinse under cold water to remove any additional seeds. Pat dry gently with a paper or clean towel and set aside. Repeat with the remaining peppers.
- Combine the Cheddar, Asiago, cream cheese and smoked hot sauce in a large bowl until smooth and well blended.
- Gently nudge the cheese filling into each pepper with a spoon. To close the peppers, gently squeeze each one until it resembles its original shape. Don't worry if the peppers tear a bit, just squeeze them shut.
- Sift together the breadcrumbs, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
- Lightly beat the eggs in a second shallow bowl.
- One at a time, hold the peppers by the stems and dip them in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Set on a plate to dry slightly.
- In the meantime, heat 2 1/2 inches of the oil in a Dutch oven or heavy-bottomed cast-iron skillet until a deep-fry thermometer registers 325 degrees F. Add three or four of the jalapeno poppers, making sure not to crowd your pan, and fry in batches until golden and crisp, about 5 minutes. Keep an eye on the temperature of the oil and adjust the heat as necessary so it stays steady.
- Remove with a slotted spoon and drain on a paper towel-lined plate; season with salt. Repeat with the remaining poppers and serve immediately.
BAKED CREAM CHEESE JALAPENO POPPERS
After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.
Provided by SANDYBREIT
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
- Bake until the peppers are just tender, 20 to 30 minutes.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g
SMOKED CREAM CHEESE CHICKEN JALAPENO POPPERS
These little bites of poppers are absolutely incredible. My brother-in law first made them with beef and cheese so I changed it to my tastes. These are the first to go at parties!! People ask if I'm going to bring them!!
Provided by 50debbie
Categories Poultry
Time 1h
Yield 12 jalapenos, 6 serving(s)
Number Of Ingredients 4
Steps:
- Freeze the jalapenos in a baggie in the freezer the night before you want to cook them.
- Take them out of the freezer, cut off the tops and scrape out the seeds. Much easier when frozen. Freezing them also takes out a bit of the heat.
- Squeeze 1/2 package of cream cheese into jalapeno.
- Stuff a piece of grilled chicken strip into cream cheese.
- Place poppers into holder and put them in the smoker for 45 minutes.
- Serve while hot as an appetizer.
Nutrition Facts : Calories 105.2, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92, Carbohydrate 3, Fiber 0.8, Sugar 2.1, Protein 1.9
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