how do i make jalepeno poppers?

Answer 1

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.
INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Answer 2

Jalapeno Poppers 1

4 slices bacon, chopped up
1/2 cup onion, finely chopped
1/2 cup mushrooms, finely chopped
8 ounces cream cheese
1/2 cup Monterrey Jack Cheese
1/2 cup Mozzarella cheese
Fresh jalapeno peppers

Fry the bacon, onion and mushrooms together until the bacon is crisp. Drain well and let cool.

Mix all ingredients together. Slice Jalapeno peppers in half, stuff with mixture. Bake at 350 degrees for about 15 minutes.

For additional recipes see this:

http://www.jalapenocafe.com/recipes/poppers/poppers.html

Answer 3

Joe's Screaming Stuffed Jalapeno Poppers Recipe courtesy Joe Rao



Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 10 to 25 stuffed peppers
User Rating:




Enjoy watching your tailgate buddies wipe tears off their faces after eating 1 of these tastefully disguised cheese stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. Easy to prepare in advance, stores well in a cooler until ready to be BBQ'd.


1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Toothpicks (for the peppers, not your teeth silly)

Preheat the grill.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.

BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.

Serve 'em up and watch your friends squirm with delight!

Answer 4

factors 12 oz. cream cheese, softened one million (8 ounce) equipment shredded Cheddar cheese one million tablespoon Sir Francis Bacon bits 12 oz. jalapeno peppers, seeded and halved one million cup milk one million cup all-objective flour one million cup dry bread crumbs 2 quarts oil for frying guidelines In a medium bowl, blend the cream cheese, Cheddar cheese and Sir Francis Bacon bits. Spoon this blend into the jalapeno pepper halves. placed the milk and flour into 2 separate small bowls. Dip the filled jalapenos first into the milk then into the flour, making particular they are properly coated with each and each. enable the coated jalapenos to dry for sort of 10 minutes. Dip the jalapenos in milk lower back and roll them in the process the breadcrumbs. enable them to dry, then repeat to be sure the finished floor of the jalapeno is coated. In a medium skillet, warmth the oil to 365 stages F ( a hundred and eighty stages C). Deep fry the coated jalapenos 2 to 3 minutes each and each, till golden brown. do away with and enable drain on a paper towel.

Answer 5

Take Jalapenos..cut them in half

Put a nice size frozen cheese ball in the half.

Now for batter..you can make from scratch..or use something like Bisquick.

after you have dunked them in batter let them dry at room temp or in fridge.

Then deep fat fry for about 2.5 -3 minutes...

OR

Go to Sonic and order them off the menu...a lot easier !