While the term "jalapeno poppers" has been used since the early 1970’s in Tex-Mex cuisine, it has gained a huge following in recent years as spicy foods have become more mainstreamed.
These hollowed out jalapenos are stuffed with either cheese or meat mixtures. They are then wrapped in more meat or coated in batter or breading. To top it all off they are deep fried until golden and crispy! Of course, you can choose to bake them but if you’re gonna indulge just once in a while, we say go for it.
While the term is loosely used to describe other small deep fried or spicy foods, we prefer the original and have some delicious recipes to get you started.
It’s a good idea to wear gloves when seeding jalapenos. If you touch your eyes with jalapeno residue on your hands they will hurt badly and you may never make poppers again!
8 fresh jalapeño peppers
3 ounces of (softened) cream cheese
2 ounces (softened) goat cheese
1/2 teaspoon cumin
2 tablespoons flour
1 large egg
1 tablespoons of milk
½ cups of panko
Mix cream cheese, goat cheese and cumin until you’ve reached a smooth cheese filling.
Cut off the tops of each jalapeno and use a small spoon to dig out as much of the ribs and seeds as you can. You can leave some in if you can stand the heat.
Place the cheese mixture in a piping bag and cut off the tip of the bag. Fill the peppers with the cheese mixture.
Beat together the egg and milk in a bowl. Combine the flour together with the panko in another bowl. Coat the peppers by first rolling them through the eggs and then through the panko, repeat if necessary.
In a heavy pot, heat the canola oil to 340 degrees F. Carefully lower the peppers into the oil and fry until they are crispy and browned.
Beer Batter Jalapeno Poppers
8 ounces cream cheese
½ red onion, diced
salt and pepper
8-10 jalapeno peppers
¼ cup flour
1 ½ cups canola oil
For the beer batter
½ cup beer—your favorite is fine
2 large eggs
1 cup flour
1 tablespoon canola oil
Blend the cream cheese with onion, salt and pepper and pepper. Set aside.
Slice the jalapenos in half lengthwise and remove the seeds, keeping the stem on if possible.
Fill each half with cream cheese mix and press the filled sides together like a sandwich.
Put the ¼ cup of flour in a small bowl. Roll each jalapeno in the flour so the surface is finely coated. Set aside.
To make the batter, separate the eggs. Whisk the yolks in a bowl and add 1 cup of flour. Add the beer and oil, and whisk till smooth. If too liquid, add a bit more flour. If too thick add a bit more beer.
In a separate bowl, beat the egg whites till stiff, then fold gently into the batter.
Heat the oil in a large saucepan to 350 degrees. Holding the jalapeno by the stem, dip into the batter till coated. Lightly place in the oil and fry for about 1-2 minutes on each side till nicely browned.
Place cooked jalapenos on paper towels to drain and serve immediately.
15 jalapeno peppers
1/2 pound ground beef
1 clove garlic, crushed
1/4 onion, minced
15 slices pastrami or beef fry
½ cup barbecue sauce or duck sauce
Cut jalapeno peppers in half lengthwise and remove the seeds and white membranes. Remember, that’s where the heat is, you may leave the seeds and membrane if you want a hot pepper.
In a hot frying pan, brown ground beef, garlic and onion. Cool slightly.
Spoon meat mixture into jalapeno halves and bring together 2 halves. Wrap each pepper in a strip of pastrami or beef fry. Place on a lined sheet pan.
Preheat broiler or grill pan.
Brush jalapenos generously with barbecue sauce and broil or grill 5-6 minutes, turning to brown each side.
Remove from heat and serve immediately.