Jalapeno Pork Poppers Recipes

Steps:

• Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
• Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
• Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
• Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

Steps:

• Bring a few inches of canola oil to 350 degrees F in a deep pot.
• Trim the tops from the jalapenos, then fry until blistered and soft, 5 to 8 minutes. Cut in half and remove seeds and membranes. (Keep oil warm.)
• Mix the cream cheese and Cheddar Jack together in a bowl.
• Open a jalapeno half and spread some Chopped Pork along the bottom of the jalapeno, making a 1/4- to 1/2-inch layer. Spread the cheese mixture along the top of the pork mixture. Repeat until all jalapeno poppers are prepped.
• Beat the eggs in a bowl. Add the flour to a second bowl. Add the breadcrumbs to a third.
• Roll the stuffed jalapeno in the flour first, then submerge it in the egg, then move to coat in the breadcrumbs. Set on a rack. Repeat until all jalapenos are breaded, then repeat the breading process one more time on all jalapenos.
• Bring frying oil back to 350 degrees F.
• Fry poppers until golden brown. Remove to a rack to dry. Serve with ranch dressing or your favorite dipping sauce.
• Preheat a smoker to 225 degrees F.
• Stir together the paprika, salt, chili powder, garlic powder, onion powder and pepper in a bowl. (See Cook's Note.)
• Season the pork butt liberally with the dry rub (save the remainder for another use). Place on smoker and let smoke, adding wood chips as necessary to provide smoke, until the internal temperature registers 200 degrees F, 10 to 12 hours. Let rest for 2 hours, then chop.

Steps:

• Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
• Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
• Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
• Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

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:

• 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.