Baked Jalapeno Poppers
Baked jalapeno poppers are quick and easy and cheesy. And bread crumby. And can be garlicky, too, if you like. Print the complete recipe at
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JALAPENO POPPERS RECIPE
6 large JALAPENO peppers
8oz CREAM CHEESE
1 cup shredded CHEESE
4-5 cloves GARLIC (finely chopped)
about 1/4 cup CILANTRO (chopped)
1 tsp smoked PAPRIKA
1 tsp ONION POWDER
SALT and PEPPER to taste
(dill, cumin, cayenne, and cajun mix
go well in poppers--experiment
with your favorite seasonongs)
Set cream cheese out from fridge for at least 1/2 hour to allow time to soften.
Cut stems from peppers, but not enough to open the back of the pepper entirely, this shallow cut will leave enough of the top of the pepper in place to form a wall that will hold the cheese as it bakes. With a spoon, scoop out the seeds and ribs; your jalepeno should look like a little rowboat (without oars or lifejacket).
In a bowl, throughly mix cream cheese, shredded cheese, cilantro, and seasonings together.
Spoon cheese mixture into pepper boats. Fill each pepper entirely, but do not overfill--just to the top of each pepper--mounded cheese will only make a mess and disrupt the optimal cheese to pepper ratio.
In a skillet, on medium heat, melt 2-3 Tbsp butter. Add garlic and stir 1 minute. Turn off heat and add bread crumbs. Stir until butter is absorbed and garlic is mixed well with bread crumbs. Or, if you don't want to fool with garlic cloves--just substitute garlic powder.
Press peppers cheese side down into the crumb mixture, then turn over and mound extra crumb topping on the peppers.
Place peppers on a baking sheet and cook 20-25 minutes at 400 degrees F.
When the crumb topping is baked golden, remove and allow peppers to rest 5 minutes.
After that, you can do whatever your heart desires.
Enjoy.
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Easy Jam by Kevin MacLeod is licensed under a CC Attribution 3.0.
Jalapeño Poppers!
Learn how to make these awesome jalapeno poppers stuffed with cream and shredded cheese and BACON!! Double breaded and deep fried, these are sure to be a hit for your family or next get together! Perfect appetizer for parties, the Super Bowl, football games or just as a snack for the kids.
What you'll need:
8 jalapeno peppers
8 oz cream cheese, softened
1/4 cup shredded co-jack cheese
4-5 slices bacon
2 eggs
1/4 cup milk
1/2 cup all-purpose flour
2 cups dry breadcrumbs
oil for frying
Start by frying the bacon. When nice and crispy, drain on paper towels and let cool.
To prep the peppers, cut in half lengthwise and scoop out the seeds and veins using a spoon. Use gloves for this is you have open sores or sensitive skin on your hands. Set aside.
In a medium bowl, combine the cream and shredded cheese. Add in crumbled bacon and stir to mix well. Put about 1 tablespoon of filling in each pepper half. Press down firmly into the pepper so there are no air pockets. Mound the filling up slightly. Continue with the rest of the pepper halves.
In a small bowl add the flour. In another bowl add the breadcrumbs. In a third bowl, combine the eggs and milk. Start the breading process by dipping the poppers into the egg, then the flour. Shake off excess flour and put back into the egg mixture. Let excess drip off and then dredge in the breadcrumbs. Set onto a plate and continue with the rest of the peppers. Let dry for about 10 minutes and then bread again by dipping into the egg again and back into the breadcrumbs. Again, let dry for 10 minutes before frying.
Heat oil in a heavy bottomed pan and heat over medium-high heat until oil reaches 350*F. When the oil is ready, slowly and carefully put a couple poppers into the oil and fry for 2-3 minutes or until golden brown. Remove to a paper towel lined plate to drain of excess oil. Serve with ranch dressing or your favorite dipping sauce. Makes 16 poppers. Enjoy!!
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Chicken stuffed jalapeño peppers || fried chicken stuffed peppers || #ramadan_special
Chicken stuffed peppers it’s easy to make delicious
Ingredients you will need for
-300 gr peppers
Filling
-1/2cup shredded chicken
-1/2cup mozzarella cheese
-salt as taste
-1/2TSP black pepper
-1/2TSP crushed chilli
Slurry
-1/2cup plain flour
-3/4cup water
-breadcrumbs as needed
-oil for deep fry
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