do anybody know how to make stuffed jalopenos?

Answer 1

Hope these are what you want =)

Stuffed Jalapenos

INGREDIENTS:
10 to 12 large pickled jalapeno peppers
block Cheddar cheese
2 eggs mixed with a little water
1/2 cup cornmeal
1/2 cup flour
PREPARATION:
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry.

Deep fry in hot fat -- about 365° -- until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot.

Answer 2

I cut the tops off the jalapeno's, use a teaspoon to scoop all the seeds out. I season cream cheese (8 ounce package) with salt and pepper and minced scallion if I have it. Then I stuff the peppers with the softened cream cheese mixture. I dip the peppers in an egg wash (2 eggs w/ 2 tbsp milk) in seasoned flour (1 cup flour, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder) then I put it back in the egg then into a seasoned cornmeal batter (try zattarans fish fry). The double dip makes them nice and crispy and stops the filling from oozing out as you deep fry them. They only take about 5-8 minutes depending on how big they are.

Answer 3

1 teaspoon olive oil
2 ounces bulk andouille, finely chopped
2 tablespoons finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped parsley
1/2 cup cream cheese
Salt and pepper
16 large fresh jalapenos
Essence, recipe follows
3 cups flour
2 egg yolks
3/4 to 1 cup beer
Pinch of baking powder
Salt and pepper
Oil for frying

Preheat the fryer. In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Answer 4

Stuffed Jalapenos

INGREDIENTS:

* 10 to 12 large pickled jalapeno peppers
* block Cheddar cheese
* 2 eggs mixed with a little water
* 1/2 cup cornmeal
* 1/2 cup flour

PREPARATION:
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.

Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry.

Deep fry in hot fat -- about 365° -- until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot.

Answer 5

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29965,00.html

Fried Kicked Up Jalapeno Poppers Recipe courtesy Emeril Lagasse

Vegetable oil, for frying
12 fresh large jalapeno peppers
4 ounces cream cheese, softened
1/2 cup Monterey Jack, grated
6 slices bacon, cooked and crumbled
1/4 teaspoon Essence, plus 1/4 teaspoon, recipe follows
1/2 cup all-purpose flour plus 3 tablespoons, divided
1/2 cup milk
1 large egg, lightly beaten
1 1/2 cups panko bread crumbs

In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.
Cut a slit lengthwise in each pepper down 1 side to create a pocket. Leave stem intact and remove seeds if desired.

Combine cream cheese, Monterey Jack, crumbled bacon, and Essence. Place mixture in a zip-top plastic bag or large piping bag. (If using a zip-top plastic bag, cut and remove 1 corner of the bag, large enough so that the bacon will squeeze through.) Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit. Press slit edges of the pepper together to seal.

In a small bowl, combine 1/2 cup flour, milk and egg. Place remaining 3 tablespoons flour, panko crumbs, and 1/2 teaspoon of Essence in a shallow bowl or plate, and stir to combine.

Working in batches, dip stuffed jalapenos into the milk batter and then roll in the panko mixture, pressing to coat.

Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the cheese is extremely hot.

Answer 6

I had some tapas at a mexican restaurant a couple months ago. One of them was a goat cheese stuffed jalapeno. It was extremely spicy but amazing.. Let me see if I can find a similar recipe for you. Especially since I'd like to make them myself.

Okay here is a simple recipe:

Stuffed Jalapeños
4 servings

8 whole jalapeño peppers
4 oz. Oro Blanco Jalapeño Goat Cheese
2 eggs
Flour for dredging
2 c. crushed crackers
1 Tablespoon milk

Slit peppers in half lengthwise and discard seeds, leaving stems intact. Stuff each pepper with 1/2 ounce goat cheese. Dredge in flour. Beat eggs and milk and dip peppers in egg-wash and then into crushed crackers. Deep fry at 350 degrees until golden brown and serve hot with sour cream and salsa for dipping.

Answer 7

I have made them simply by cutting in half, removing seeds and filling with cheddar cheese. Bake in a buttered dish, topped with more cheese and buttered crumbs.

Answer 8

What kind of stuffing are you wanting to add?

Answer 9

Just be careful...a friend of mine tried to do these at home, but- he bought habaneros instead of jalapeno.
Easy mistake,right ?