Post by auntieemu on Jan 29, 2006 18:32:40 GMT -5
Jalapeno Popper Recipe 1
1 quart oil for deep frying
10 jalapeno chile peppers
1 cup softened cream cheese
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
salt and pepper to taste
3/4 cup emu egg or 3 chicken eggs, beaten
1 cup Italian-style seasoned bread crumbs
Preheat the broiler.
Heat oil in a large, heavy saucepan to 375 degrees F.
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place egg in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat.
Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs. Do not touch your eyes.
In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.
Jalapeno Poppers 2
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
1/2 cup emu egg or 2 chicken eggs, beaten
1/2 tablespoon milk
1 1/2 cups crushed corn flake cereal
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
Jalapeno Popper Recipe 3
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Jalapeno Popper Recipe with Sausage & Bacon
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
1 pound sliced bacon, cut in half
Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.
1 quart oil for deep frying
10 jalapeno chile peppers
1 cup softened cream cheese
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
salt and pepper to taste
3/4 cup emu egg or 3 chicken eggs, beaten
1 cup Italian-style seasoned bread crumbs
Preheat the broiler.
Heat oil in a large, heavy saucepan to 375 degrees F.
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place egg in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat.
Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs. Do not touch your eyes.
In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.
Jalapeno Poppers 2
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
1/2 cup emu egg or 2 chicken eggs, beaten
1/2 tablespoon milk
1 1/2 cups crushed corn flake cereal
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
Jalapeno Popper Recipe 3
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Jalapeno Popper Recipe with Sausage & Bacon
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
1 pound sliced bacon, cut in half
Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.