Thursday, May 19, 2011

POP Goes The . . . . .


Jalapeno Poppers

12 jalapeno peppers
6 oz cream cheese, softened
dash of salt
pinch Cumin
1/2 c flour
1 T cornmeal
1 large egg, lightly beaten
1/4 c whole milk
1 T honey
1 t salt

1 c fine or Panko bread crumbs

1/2 teaspoon ancho chili powder (ancho is a smoky, not "hot" heat but you can use less or omit)

Roast peppers in 450°f oven, turning when they begin to brown and the skin blisters. Remove and place in a paper bag, closing the top, and let steam for 10 minutes so that the skin is easily removed. Allow to cool.

Heat 2″ of peanut oil to 325°F. (165 C) Note: 325 degrees is pretty much the minimum temperature required to ensure that food seals quickly enough to prevent oil absorption. You can fry foods at lower temperatures, but the final product will be "greasier". Once the proper oil temperature has been reached, the oil may drop in temperature by as much as 50 degrees when food is added. The "sealing" process in the first batch occurrs almost immediately so the food will cook properly. But after the first batch is removed, allow the tempereature to return to 325 before the next batch is added to the oil. This will keep your final product, crisp, not oily.

Mix together cream cheese salt and a pinch of cumin. To create the "boat shape" in the pepper, pinch a fold and cut around the your fingers from almost the top to almost the bottom (leave the stem). Scrape out seeds with a spoon and fill with cream cheese.

Mix together flour, cornmeal, milk, egg, honey, salt and peppers just until combined without any noticeable lumps to make the batter. Put breadcrumbs and ancho chili powder into small, seperate bowl. Using the stem as a little handle, dunk pepper into batter. Coat thoroughly, let excess drip off and then gently roll in the breadcrumbs.

Deep fry 2-3 minutes until golden brown, turning once. Drain on paper towels. Try and eat just one.
h/t to my gal friend E. for sending the photos (my battery died)


  1. That sounds sooooo yummy!!!

  2. You and I need to have a pop-off. Go one on one.

    (oh man. was that full of innuendo, too?)

  3. So easy to overindulge. C'mon ice cream...

  4. It is my firm belief that Jalapeño Poppers are a stand alone food group, and the body requires that you ingest them at least three times a week!



  5. I take it bacon is an implied ingredient?

  6. Unsat! Argh, also! My kryptonite...

    I make a lovely grilled version with crabmeat mixed in, topping halved peppers and sprinkled with the bottom of the bag leavings of tortilla chips.

    However, I don't think there is any such thing as a bad popper.

  7. Looks great! I'm thinking the peppers might be better handled with food gloves on than bare handed.

  8. Dave: _My_ recipe has bacon...

  9. The healthy version is to use habanero peppers to hold down your cream cheese intake.


  10. The recipe sounds great! I've had the frozen grocery store cream cheese and chedder varieties, Arby's version with their sweet berry dipping sauce, homemade versions with bacon, and some tasty ones from the local flea market. I've yet to try a jalapeno popper that I didn't like. :P

  11. Ohhhhhh. I am definitely making this when the kitchen is back together. Working off a hotplate in the dining room with a little place to stand between the dining table, refrigerator and the stove is not conducive to either culinary art or satisfactory eating.

  12. Wendy - hope you get the kitchen done soon. The first summer with this blog my oven broke and I did a number of recipes that involved the barbecue (including pizza).

    Stromedrane - a friend of mine in Canada mentioned jalapeno popper flavored Doritoes. Are those available down here?

  13. @Brigid, Yep, I've seen the Jalapeno Doritos at Kroger, but haven't tried them yet, waiting for a coupon, lol...


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