When it comes to flavour packed appetizers that deliver a fiery kick, jalapeno poppers take center stage. These delectable treats, have captured the hearts and taste buds of food enthusiasts around the world. Combining the smoky heat of jalapeno poppers with a creamy, cheesy filling, jalapeno poppers offer a tantalizing culinary experience that is both satisfying and addictive. Jalapeno poppers are the perfect easy & delicious party food. Cheesy and spicy in every crunchy bite, they are great appetizer, finger food or anytime snack.
There are many delicious versions of jalapeno poppers. Some are breaded and deep-fried, The beauty of jalapeno poppers lies in their simple yet harmonious combination of ingredients. The basic recipe involves jalapeno poppers, cream cheese and cheddar cheese. These components come together to create a balance between the popper’s heat, the creaminess of the cheese and the richness of the cheddar. Some are called armadillo eggs, they are filled with tangy cream cheese and wrapped with bacon for looks and then baked.
Jalapeno poppers have become more than just a popular appetizer, they are now a culinary phenomenon with a dedicated following. Their versatility, the thrill of balancing heat with creaminess, and the potential for customization have contributed to their widespread appeal. These poppers have transcended bar menus and becomes a staple at parties, gatherings and even upscale restaurants. Their addictive nature encourages sharing, making them a popular choice for social occasions.
Ingredients
5 Jalapeno peppers, washed
1/2 cup cream cheese, soften
1/2 cup cheddar cheese, grated
1/2 cup Mozzarella cheese, grated
1/2 tsp paprika powder
Salt, to taste
1-2 eggs
Breadcrumbs
vegetable oil, for deep-frying
Preparation
Make a slit in the jalapeno lengthwise and remove seeds and veins.
Bring a pot of water to boil then lower the boil to simmer, blanch the peppers for 2 minutes & place in a ice water bath. Then drain & dry thoroughly with paper towels. Set aside.
In a bowl combine the cream cheese, cheddar cheese, mozzarella cheese, salt and paprika powder. Mix well with a spatula and reserve.
Carefully fill the blanched jalapenos with the cheese mixture and set aside.
In a bowl combine eggs and salt and beat them properly. Place breadcrumbs in a tray and set them side by side.
Secure the slits of the jalapeno with toothpick.
Next dip the stuffed jalapeno in the beaten egg and then roll the wet jalapenos in bread crumb. Then repeat the milk-crumb process once more.
Heat oil to 165° F in a skillet. Working in batches, fry the jalapeno poppers until they are golden brown. Drain on paper towels.
Serve immediately. These poppers are divine on their own, but if you want to add in a dip, go for ranch, garlic aioli, queso, sour cream. They pair perfectly with other classic appetizers like nachos, chicken wings, grilled or baked chicken breast, chips, salsa or guacamole etc.
Tips:
If you prefer tender texture of the jalapenos then blanching is necessary before stuffing them. But if you like crunchy peppers, feel free to skip the blanching step.
Stuff the jalapenos with less filling so it won’t ooze out when frying.
Any leftover cheese filling is great spread for sandwich or cracker, baguette etc.
Warnings:
When handling jalapenos or other hot peppers, its essential to prioritize safety. Wear disposable gloves to prevent their their juices from reaching your face, causing discomfort. If you don’t have plastic gloves improvise with plastic bags. If you happen to get some pepper on your hands, be sure to wash thoroughly with effective dish soap, preferably one that tackles oil. Prioritizing these precautions ensures a safe and burn free experience while working with fiery peppers.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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