Recipe for Jalapeno Poppers?

Question

I had some a few days ago at Beef O Brady's and they were so good. They will filled with cream cheese. Anyone know the recipe or something close? Thanks so much! :o)

Answer 1

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

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

maybe try this...




10 Fresh green and/or red jalapenos 1 Eggs
1 c Shredded cheddar cheese 1/8 c Milk
4 oz Cream cheese; softened 1/2 c Flour; for dredging
1/2 ts Dried Italian Seasoning 1/2 c Seasoned bread crumbs





Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes*. When removing the stem, be sure to leave tops intact as to form a bowl. Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl! Spoon some of the cheese mixture into each pepper half, slightly mounding it. Beat together eggs and milk in a small mixing bowl. Dip each pepper into flour mixture, then dip each pepper into egg mixture and roll in bread crumbs! Shake off crumbs, then dip in egg and bread crumbs one more time. Place pepper halves, filled side up, on a large baking sheet covered with foil. Bake at 350 for 25-30 minutes or till tender and heated through. Serve with guacamole or sour cream if desired. Makes 20 poppers. If you should decide to deep fry, make sure poppers are well chilled so the cheese doesnt ooze all over your fryer. NOTES : These are very good! The 'batter' using the bread crumbs is a bit messy. Use a fork to spear peppers and dredge though the egg, flour and bread crumbs accordingly. Also can be made a day ahead.

*Note that you should probably use rubber gloves when seeding spicy peppers.

Answer 3

Emeril Jalapeno Poppers

Answer 4

10 jalapeno peppers, cut in half, stem intact, membrane and seeds removed
1/2 cup cheddar cheese, aged, grated
1/4 cup light cream cheese
1/4 cup salsa
3/4 cup breadcrumbs (reserve 3 tbsp crumb)
2 tablespoons parsley, chopped
2 tablespoons butter, melted
Combine cheddar,cream cheese& salsa.
Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs).
Spoon evenly into the pepper halves.
Toss together the remaining bread crumbs, parsley& butter.
Spoon over the peppers.
Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.

Answer 5

Joe's Screaming Stuffed Jalapeno Poppers Recipe courtesy Joe Rao
Show: Emeril Live
Episode: Emeril's Tailgating Contest





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

Answer 6

Jalapeño Poppers Rockefeller

Makes 12 appetizer servings

Ingredients:

24 jalapeño peppers, top cut off and seeded
12 oysters, off the shell, chopped with liquid
1/2 cup cooked spinach, well drained and chopped
1/4 cup chopped green onions
1 cup bread crumbs
1 egg
1 teaspoon Pernod
salt, pepper, and garlic powder to taste
12 slices bacon, partially cooked and cut in half

Preparation:

Preheat oven to 350°F.

Mix the chopped oysters, spinach, green onion, bread crumbs, egg, Pernod and seasonings together. Stuff the peppers with the mixture. Top each pepper with bacon and insert toothpick through to hold in place.

Bake the peppers until they are soft, heated through and the bacon is crisp. Approximately 12 to 15 minutes. Let cool for 2 minutes then serve.

Answer 7

You Need:
Green Peppers
Cream Cheese
Bred Crumbs

Directions:
Cover the peppers in cream cheese, then cover in bread crumbs and that's it!!!

Answer 8

I don't have the recipe, but these things are awesome....I first had them probably 10 yrs ago at a pizza shop, and have loved them ever since. Arby's has them on the menu, and TGI Fridays sell them frozen so all you have to do is pop them in the oven. They are so good.