Hi All :) I have soooooo many Jalapeno Peppers this year...wish you were neighbors :) !! I need to share :) But I was wondering how do you go about deep frying them?? w/ the creme cheese & breading? Thanks so much for any info :)
2006-09-03 13:18:57 · 7 answers · asked by Teri 4 in Food & Drink ➔ Cooking & Recipes
Ingredients
2 quarts Canola oil or solid vegetable shortening
1 cup Flour
1 cup Beer (not dark)
Coarse Salt and freshly ground pepper
16 Fresh jalapeno peppers, slit lenthwise down one side to create pocket, stem end intact, seeds removed if desired.
4 oz Cream cheese or thinly cheddar cheese, plus more if needed
1 cup Sour cream
Preparation
In a deep fryer or medium stockpot, heat oil or shortening to 400 degrees. Line a baking sheet with paper towels; set aside.
In a small bowl, combine flour, beer, salt and pepper. Whisk to combine, set aside.
Stuff each pepper with 1/4 oz of cheese. Working in batches, dip jalapenos into batter, turning to coat and fry until golden brown (4-5 minutes). Transfer to prepared baking sheet to drain. Serve immediately with sour cream.
2006-09-03 13:54:27 · answer #1 · answered by NFL RULES 3 · 0⤊ 0⤋
Yum I love those.
Ingredients:
18 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese, softened
1 (5.25 ounce) package frozen vegetarian bacon strips, thawed
toothpicks
Directions:
1. Preheat oven to 350 degress F (175 degrees C). Spray a baking sheet with cooking spray.
2. Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick.
3. Arrange wrapped jalapenos on baking sheet.
Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.
2006-09-03 20:23:53 · answer #2 · answered by corbeyelise 4 · 0⤊ 0⤋
VELVEETA® Hot Poppers
Recipe Rating: * * * *
Prep Time: 20 min
Total Time: 5 hr 40 min
Makes: 24 servings, 1 popper each
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 24 pieces (about 2x1/2x1/2 inches each)
12 medium fresh jalapeño peppers (about 1/2 lb.), cut in lengthwise half, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
1 bottle (24 oz.) PLANTERS Peanut Oil, for frying
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
FREEZE 5 hours or until firm.
ADD 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining poppers. Serve warm.
I don't see why you couldn't just substitute cream cheese...good luck!!
2006-09-04 13:24:32 · answer #3 · answered by Jacob's Mommy (Plus One) 6 · 0⤊ 0⤋
This isn't what you asked for, but will freeze...
cook 1 lb breakfast sausage
add 1 lb velveeta
8 oz cream cheese
salsa if you like
half and seed fresh peppers and spoon stuffing into them.
as they only need to be heated slightly to serve, these will freeze quite well to serve later and will still keep that "fresh from the garden" flavor we pepper lovers love so much!!
good luck!
PS if you look for recipes, look for "armadillo eggs" and you may find some interesting versions under that title.
2006-09-04 01:45:40 · answer #4 · answered by purplepinkanddots 3 · 0⤊ 0⤋
This probably isn't quite what you are looking for but this is one of my favorites. Split a pepper in half, remove seeds. Fill with cream cheese - Wrap with bacon to cover cream cheese - put on skewer - grill until bacon is done. We do it with every bbq and everyone loves them.
2006-09-03 20:25:31 · answer #5 · answered by pebble 6 · 0⤊ 0⤋
type in "jalapeño poppers recipe" in yahoo and im sure youll get answers
2006-09-03 20:24:40 · answer #6 · answered by Yellow C 2 · 0⤊ 1⤋
www.foodnetwork.com or allrecipes.com
2006-09-03 21:11:34 · answer #7 · answered by jenhockey24 2 · 0⤊ 0⤋