Thursday, October 23, 2008

Super Sunday Jalapeno Poppers



Ok, I think you can tell I've got a big ole crush on appetizers. I think that's my official favorite thing to make, apps, tapas, snacks and bites, I love 'em. Cocktail munchies, foot ball nosh, it's all good in this hood~ and these are a perfect testament to the finest of snacky-tapasy-bites; breaded, fried jalapeno poppers! This is a combo of two recipes that I've had written down so long ago I'm not so sure where they came from...the bacon was a last minute addition since I still had some left from the previous week's CHEESY BACON DIP, and think these were fabulous, but would be awesome with out the bacon too!



makes about 50 poppers

12 med-large jalapeno peppers, with seeds and most of membrane removed, cut lengthwise in half, then cross-wise in half so each pepper makes 4 bite-sized bites.

filling~
1 8 oz brick of cream cheese softened to room temp
1/2 cup shredded jalapeno jack cheese
1/4 cup shredded cheddar cheese
1/2 tsp cayenne pepper
black pepper
pinch of kosher salt
4-8 pieces of bacon, cooked, most grease removed, cooled, and chopped up.

Bread crumbs
Flour
Cayenne pepper* optional
milk
hot sauce* optional...

*(only if you want these to be SPICY)

oil for frying

In a large bowl mix together all the "filling" ingredients. Using a butter knife (or your fingers, which is what I did) add about 1 Tablespoon of filling to the inside of each jalapeno 1/4. Fill a small bowl with bread crumbs and cayenne pepper (about 1/8 tsp). Put about 1/3 cup of flour in another small bowl, and in a 3rd bowl, pour about 1/3 cup milk, add a few dashes of hot sauce for spicy-factor!

Cover a cookie sheet with wax paper. Take the stuffed jalapenos and dip them first in the milk, then the flour, then set on the cookie sheet. Let them "set" for about 7-10 minutes. Then give em another super quick dip in the milk, then coat with bread crumbs, place the bread-crumbed poppers back on the cookie sheet to chill out again for about 7 minutes. (I did not do this next step, but will next time after doing some searching online and reading more recipes like this one...)Repeat the milk & bread crumb step a second time to REALLY coat these puppies, meanwhile heating about 1-2 inches of frying oil in a large pot or pan (deep enough for the oil and so you don't get burned!)
Using a slotted spoon or one of those cool wire-basket-on-a-stick things that is made for stuff like this (that of course I do not have) gently lower the poppers into the hot oil and fry for about 3 minutes or until golden brown. Transfer to a plate or cookie sheet covered in paper towel to let cool and to sop up excess oil.


4 comments:

ashley said...

these look sooo good!

rubybean77 said...

YOU are adventerous. I have never thought to make homeade jalapeno poppers. I am impressed! They look FABULOUS!

Katie said...

Wow! I LOVE j.poppers and I LOVE that this recipe makes 50!! When will you be home? I'll be right over! num num num.

Jaime said...

those are perfect w/the bacon added in!