Jalepeno Popper Recipe...and help

1) Drive to Costco
2) Buy some pre-made poppers
3) Drive home
4) Open wine (or in this case, beer) of your choice
5) Cook poppers according to box directions
6) Eat with your "friend"
7) Brush teeth before any other activities that night.
8) Enjoy.

For jalepeno poppers, all it takes is one hot Latino babe and some margaritas and yooouuuvvve got urself one helluva popper!

(to both of the previous responses)

quote:

yooouuuvvve got urself one helluva popper!

You, or the babe?

I want some serious answers people. Quit fooling around

quote:

Originally posted by redwine&redsox:

quote:

yooouuuvvve got urself one helluva popper!

You, or the babe?

After a few margaritas, who cares!

Whatever you do, and I want you to all read this and remember it, never use habanero peppers instead of jalapenos.

Left at Albuquerque used to make what they called habanero poppers, but they were simply jalapeno poppers with a slice of habanero in there.

I once grew some habaneros and gave some to a friend. He used some of them to make poppers - and used half a pepper each. I ate one. They had no milk in the house. I was unable to speak for 15 minutes.

Bella, there's a couple of things I can suggest: I have used toothpicks to put the tops back on the peppers, which helps keep the cheese in. I have also, instead of cutting the tops off, cut slits into the side and stuffed them that way, and that seems to help. It also seems to help it you put them in the freezer for a few minutes before you fry them. It's important to have the oil at a good temperature, so they cook quickly but don't burn, and I dip them in egg & milk before I coat them with crumbs (panko). Hope this helps.

quote:

Originally posted by Dave Tong:
Whatever you do, and I want you to all read this and remember it, never use habanero peppers instead of jalapenos.

Mainly because habaneros taste like ****. Compared to the flavor of a jalapeno, there is no comparison.

I hate the ones that you get in the store because all you get is half a pepper (if that). Can barely even make out the jalapeno flavor.

If in doubt just pour a jar of jalapenos on top of some nachos, that's just as good as poppers and nothing to mask the flavor.

i'm sorry bella,

i have newer done "filled jalapenos"

i'm thinking on the cheese-curd, if you add eggs
the curd could tend to "raise" and go out of the jalapeno, maybe use only the yolk and do not bring air into the curd. i don't know what they use in us for the curd, i would go for goat-riccota.

and i also would never take habaneros.

They use cream cheese, Tsunami.

quote:

Originally posted by louzarius:
[QUOTE]Originally posted by Dave Tong:
Whatever you do, and I want you to all read this and remember it, never use habanero peppers instead of jalapenos.

Mainly because habaneros taste like ****. Compared to the flavor of a jalapeno, there is no comparison.[/QUTE]

Actually, habaneros have a good flavour if you can get through the heat.
We also dried some and they had a really nice caramel-citrus smell.

quote:

If in doubt just pour a jar of jalapenos on top of some nachos, that's just as good as poppers and nothing to mask the flavor.

Comparing pickled jalapenos with fresh is like comparing fresh and dried herbs.

quote:

Originally posted by Bella Donna:
I have made this once but I quite couldn't get all of the cheese into the jalapeno...and make it stay there.

Does anyone out there have a better recipe and/or suggestions? I have a friend who really likes jalepeno poppers and I would like to surprise my friend with them.

I cut the jalapeno open and remove the seeds, some of the membrane, and about 1/3 of the pepper (the bottom and some of the sides. Just make sure the stem is in tact. I cut a slit down from the base of the stem to the bottom, stretch it open, and stick a peice of cheddar in there (cream cheese poppers are blah)
I like using a batter that has corn meal. If your oil is hot enough (but not too hot), it should kook and seal the batter well before the cheese can melt and escape.

quote:

Originally posted by ArieS:
They use cream cheese, Tsunami.

Don't they?

Some use cream cheese but most of them are stuffed with cheddar.

Even worse.

The only cheese I'd be willing to subject to a jalapeno treatment would be mozzarella, or a oaxacan cheese of similar texture.

One of the best thing to do with frozen poppers is to put them inside a burger. I take the cream cheese or cheddar ones and put one in the middle of a big ass burger patty. The surprise on your guests faces when they hit that popper is great . And it tastes good too !!!

For making my own I cut a slit in the side,squeeze them open and scrape out the seeds and membrane. Then fill with Cream Cheese or kicked up Velveta. All you have to do is dip them in the batter and drop them right in the fryer. The cheese wont come out and the popper has the whole jalapeno.

I made these as appetizers tonight.

The first one I started by cutting a vertical slit on the side. That was not a neat incision and stuff fell apart.

Next, I tried cutting off the tops, gutting the inside, and putting a small piece of cheddar in it. That worked much better.

I used large, fresh green jalepenos. After stuffing them, I rolled them in egg and then in bread crumbs. Fried until batter turned golden brown.

The only major complaint was that the jalepeno was too crunchy. What can I do to fix that?

quote:

Originally posted by Bella Donna:
The only major complaint was that the jalepeno was too crunchy. What can I do to fix that?

Not use fresh jalepenos.

Use rotten ones?

No smartaleck. Either use canned or take fresh and soak them in oil or water to soften them first.

John had suggested using canned jalepenos but I would think they would fall apart when getting stuffed and breaded.

I will try soaking them in water the next time I make these...which will be a couple of days.

quote:

Originally posted by Bella Donna:
The only major complaint was that the jalepeno was too crunchy. What can I do to fix that?

Put them under the broiler like you do with red peppers. Take them out and put them in a paper bag, then skin and de-seed them. They'll be softer and easier to work with. Don't over-broil them or you'll have really soft jalapenos after frying them.

Canned jalapenos are ususally soaked in brine and will taste much different.