Deep Fried Jalapeno Poppers Recipes

Steps:

• Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
• Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
• Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
• Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
• Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
• Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
• In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
• Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
• Serve the jalapeno poppers with ranch dressing or sour cream.

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.

Steps:

• Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.

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.

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

Steps:

• Mix flour, salt, black pepper, red chili powder, garlic powder, eggs and beer together in a bowl.
• In a deep fryer or large pot heat oil to 365 degrees F (180 degrees C).
• Dip each jalapeno slice in the batter.
• Place battered jalapenos in the deep fryer.
• The jalapenos are fully cooked when they float to the surface of the oil.
• They should be golden brown and crispy.
• Serve with Ranch dressing as an appetizer or on nachos or hamburgers.

Steps:

• Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.
• Cut each jalapeño in half and scrape out the seeds and membranes. Place the jalapeños on the prepared baking sheet and broil until they begin to char slightly and are partially cooked, about 2 minutes. Allow the jalapeños to cool completely.
• Preheat the oven to 450˚F.
• In a small bowl, mix together the cheddar cheese, cream cheese, and half of the scallions. Using a teaspoon, fill each jalapeño half with the cheese mixture, packing it in tightly.
• Put the flour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
• Working in batches, dredge the jalapeños in the flour, shaking off any excess. Add the jalapeños to the egg whites and toss to coat completely, being careful not to let the filling come out. Add the jalapeños, a few pieces at a time, to the panko and coat completely.
• Spread the jalapeños out on the wire rack and season them generously with salt and pepper. Spray the jalapeños lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.
• Meanwhile, in a small bowl, mix together the sour cream and the remaining scallions. Season with salt to taste.
• Serve the scallion sour cream with the hot poppers.
• Fat: 36g (before), 5.3g (after)
• Calories: 447 (before), 144 (after)
• Protein: 10g
• Carbohydrates: 16g
• Cholesterol: 14mg
• Fiber: 3g
• Sodium: 239mg

Steps:

• Cut off stem end of jalapenos. Using the tip of a small knife, remove seeds and membrane. In a large saucepan, bring 8 cups water to a boil. Add jalapenos; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat completely dry., In an electric skillet or deep fryer, heat oil to 375°. In a small bowl, mix pork, cheese and barbecue sauce; spoon into jalapenos. In another bowl, whisk flour, cornstarch, salt and paprika; stir in beer just until moistened., Using tongs, dip stuffed jalapenos into batter; fry in batches until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with white barbecue sauce.

Steps:

• Preheat your oil in a Dutch oven or fryer to 375 degrees F. (For tips on deep-frying, see page 19.)
• Make a long slit from the stem of each jalapeño to the bottom. Make another slit across the top of the pepper, creating a T-shape. Remove the seeds and ribs with a small paring knife, or, if you prefer it fiery hot, leave the seeds and ribs intact.
• Melt the butter in a small sauté pan over medium-high heat. Once it foams, add the shallot and garlic, and sauté until tender. Season with salt and pepper. Scrape the shallot and garlic into a bowl, and let cool.
• Once the shallot and garlic are cool, stir in the pepper Jack and the cream cheese. Carefully stuff the jalapeños with the cheese mixture, and push the seams closed to seal (the cheese mixture inside will stick and hold them shut).
• Whisk together the flour, smoked paprika, cayenne, and a pinch of salt and pepper in a large bowl. Whisk together the buttermilk and the egg in a separate, small bowl. Dredge the stuffed peppers through the flour, then the buttermilk, and then the flour again. If you like, take a second run through the buttermilk and another dip in the flour, so you have some extra crunch in your popper.
• Working in batches, gently place the jalapeños in the hot oil in the fryer and fry until golden brown, about 2 minutes. Drain on a paper-towel-lined platter, and season with salt and pepper.
• Let cool for just a few minutes before serving. These suckers will be hot!