{ Exported from MasterCook Mac } Uncle Steve's Pop-N-Neros Recipe By: Steve & Lindy Nearman <hot_chiles@hotmail.com> Serving Size: 6 Preparation Time: 0:45 Categories: Appetizers Poppers Hot & Spicy Uncle Steve's Amount Measure Ingredient Preparation Method 12 whole Habanero chile pepper (orange) stemmed 1/2 pound jack cheese finely grated 1 teaspoon fresh horseradish (optional)* finely grated 2 tablespoons fresh cilantro chopped fine 1 tablespoon bacon bits (fresh cooked) 1 cup instant pancake mix 1/2 cup durum wheat flour water peanut oil Fry lean bacon to crispy and drain on paper towels. Great cheese fine. Remove stems and chop cilantro leaves fine. Grate horseradish root fine. Cut a small circular hole in the tops of peppers around the stem, approximately. 3/8 inch, and remove stem and seeds core. Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture into chilies. Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and heat to high, but not smoking. Other oils are OK and using a deep fat fryer would work also. Mix a thin pancake batter using approximate. double the amount of water called for. Plunge stuffed habs into batter and then roll in durum flour. After all 12 are coated repeat for a second time. A lazy-man's alternative for the batter is to cut phyllo dough and wrap each pepper. This method is not as messy, easier, faster and still taste great. Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45 seconds (flip gently with a fork), until golden tan, not brown. Serve hot. I find it hard to eat one whole peppers fresh and ripe off the plant. But I can usually eat 5-6 of these critters at a sitting. The seed removal, cooking and cheese seem to make the "heat" level more tolerable (at least for me). *Alternate filling ingredients: Horseradish can be over powering and "kill" the flavor of the other ingredients some times. You can leave it out or substitute cumin, celery seed, garlic etc. Experiment, it's the fun part of cooking!... Or is it the eating? Enjoy!! This HOT recipe and many others can be found at "Uncle Steve's HOT Stuff" site: http://HotChiles.WildSpices.com/ Anything and Everything about Chile Peppers Jalapeno Poppers #3 24 fresh jalapeno peppers (1 1/4 lb) medium size 1 1/2 cup shredded Cheddar cheese 6 cup vegetable oil for frying 3 eggs, slightly beaten 2 cup bread crumbs Wearing plastic gloves, cut stem end off peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper toweling to drain. Repeat with remaining peppers. Serve immediately. From: FAMILY CIRCLE April 1, 1998 Jalapeno Poppers #2 3/4 cup fine, dry bread crumbs 1 Tbsp paprika 3 (12-ounce ) jars whole pickled jalapeno peppers 1 (8-ounce ) pkg. reduced fat cream cheese, softened 1/2 cup low fat cheddar cheese, grated 1/2 cup egg substitute Combine bread crumbs and paprika in a small bowl, set aside. Split peppers down one side, cutting to but not through each end. Carefully remove seeds and pulp. Combine cheeses. Stuff each pepper with 1 Tbsp cheese mixture. Dip in egg substitute, and roll in bread crumb mixture. Arrange on a baking sheet coated with cooking spray. Bake at 350 deg. for 10 min. Makes 40 appetizers. Jalapeno Poppers 5 big old fat jalapenoes, sliced and gutted; 3/4 bar cream cheese. 1/2 canister *fat-free* sour cream (no lie) 1/2 lb finely ground hot country sausage. 2 fresh picked habs from the bushes in my hallway heavy sprinkle of ground super chiles, deseeded before grinding. Nuke the cream cheese until mushy, then mix with the cooked sausage,the fake sour cream, and the pureed habs. Fill the jalapeno cavities to overflowing (really crumble the sausage), sprinkle the chile powder on liberally, and bake at 350 for 30 minutes. Remove poppers and let cool. From: Dayton Skelly Curt's Stuffed Peppers Stuffing peppers cream cheese won ton wrappers milk egg bread crumbs oil for frying I too had difficulty getting batter to stick to peppers, so I took the time-honored tradition of doing something completely different! Core the peppers, steam them until just done (al dente). Stuff with cream cheese, wrap in a wonton skin and fry... After wrapping them, you could then dip them in a milk & egg wash and roll them in bread crumbs. These freeze well also. From: Curt Snyder, Hot's Desire" hotsdesr@deltanet.com Posted By: Chile Head Mailing List Alligator Eggs (Poppers) 36 large jalapeno chilies -- roasted and peeled 2 teaspoons mayonnaise 2 teaspoons prepared chili sauce 2 teaspoons minced capers 2 teaspoons minced green onions 2 teaspoons minced fresh parsley 1/2 teaspoon dijon mustard 1/2 teaspoon horseradish salt & fresh ground pepper 1/4 teaspoon paprika oil 1 3/4 cups all purpose flour 3/4 cup beer -- room temp 2 eggs -- room temp 3 tablespoons minced green onions 2 tablespoons vegetable oil 1 1/2 tablespoons catsup 2 teaspoons worcestershire sauce 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon cayenne pepper Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chile (do not over stuff; chile should close). Arrange chiles on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chil3 in mixture, coating completely. Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From: Bon Appetit, Dec '86. Posted By: The Chile-Heads Recipe Collection ----- Notes: These bite sized treats are also a home remedy for the comon cold or stuffy nose. ;-) Jalapeņo Poppers 1 batch 4 sl Bacon; chopped up 1/4 c Onion; chopped small (or powder works for me) 1/2 c Mushrooms; chopped 8 oz Cream cheese 1/2 c Monterey jack 1/2 c Mozzarella And however many peppers you can fill. Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.) Alligator Eggs (Poppers) Recipe By: Bon Appetit, Dec '86. Serving Size: 1 Preparation Time: 0:00 Categories: Appetizers Poppers Hot & Spicy Amount Measure Ingredient Preparation Method 36 large Jalapeno chilies roasted and peeled 2 teaspoons Mayonnaise 2 teaspoons Prepared chilli sauce 2 teaspoons Minced capers 2 teaspoons Minced green onions 2 teaspoons Minced fresh parsley 1/2 teaspoon Dijon mustard 1/2 teaspoon Horseradish salt & fresh ground 1/4 teaspoon Paprika oil 1 3/4 cups All purpose flour 3/4 cup Beer room temp 2 Eggs room temp 3 tablespoons Minced green onions 2 tablespoons Vegetable oil 1 1/2 tablespoons Catsup 2 teaspoons Worcestershire sauce 1 1/2 teaspoons Fresh lemon juice 1 1/2 teaspoons Baking powder 1 1/2 teaspoons Salt 1 teaspoon Cayenne pepper Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. ----- Armadillo Eggs (Poppers) Recipe By: Serving Size: 15 Preparation Time: 0:00 Categories: Appetizers Poppers Hot & Spicy Amount Measure Ingredient Preparation Method 1/2 pound Monterey Jack Cheese 1/2 pound Sharp cheddar cheese 1/2 pound Hot pork sausage* 1 1/2 cups Bisquick mix 1 Egg 1 package Pork flavor Shake 'n Bake 20 Whole Jalapeno peppers** *Jimmy Dean Sausage brand is best. **Use 20-30 peppers-may use fresh, but success reported when using bottled or canned. Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp. ----- Per serving: 122 Calories; 10g Fat (73% calories from fat); 8g Protein; 0g Carbohydrate; 41mg Cholesterol; 179mg Sodium ### { Exported from MasterCook Mac } Jalapeno Poppers #1 Recipe By: Jim Fayard - posted on rec.food.cooking Serving Size: 1 Preparation Time: 0:00 Categories: Appetizers Poppers Hot & Spicy Amount Measure Ingredient Preparation Method 4 slices Bacon chopped up 1/2 cup Onion chopped small 1/2 cup Mushrooms chopped small 8 ounces Cream cheese 1/2 cup Monterey jack 1/2 cup Mozzarella Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix all ingredients together. Slice peppers in half, stuff with mixture. Bake at 350 F. for about 15 minutes. ----- ### { Exported from MasterCook Mac } Jalapeno Poppers #2 Recipe By: Scott Sehlhorst (edited by Judy) Serving Size: 1 Preparation Time: 12:00 Categories: Appetizers Poppers Hot & Spicy Amount Measure Ingredient Preparation Method 175 whole jalapeno chile pepper, bite size stems removed 8 ounces cream cheese 8 ounces cheddar cheese, ex. sharp finely shredded 8 ounces monterey jack cheese finely shredded 1/2 can beer vegetable batter (generic pre mixed) garlic salt, to taste onion salt, to taste black pepper, to taste cayenne, to taste white cornmeal for coating There are essentially 5 functional parts of the perfect popper: 1. The pepper 2. The filling 3. The initial batter 4. The breading 5. The final batter The peppers: Fresh jalapenos. A potato peeler with a pointed end is the perfect tool for deseeding. The radius of the peeler allows you to make a hole about 1 cm in diameter, which is optimized for efficient seed removal, effective stuffing of popper, and minimal leakage (more on that later). Stab the pepper adjacent to the stem, with the stem on the concave side of your peeler, remove, turn pepper roughly 1 radian and repeat. After 3 or 4 stabs, you will have seperated the stem from the rest of the pepper. Pull out, with slight twisting motion, and you will remove most of the seeds. A little additional scraping may be required to get out the innards. Put aside and repeat until done. The filling: Mix equal weights of cream cheese, finely shredded cheddar (sharp or v.sharp), and finely shredded Monterey jack. My batch used 8 ounces of each. Mix these together in a bowl, until additional mixing makes no change in consistency. The batters: Both of them have basically the same ingredients. The differences are in consistency (and time of preparation). Don't use milk for the batter. It won't grab the pepper, because of the waxy consistency. Beer works best of beer, water, & milk. Use generic fried vegetable batter (I used the Chuck Wagon stuff), and an equal part of flour. Season with garlic salt, black pepper, onion salt, and powdered cayenne for color (both in the batter and in the unsuspecting faces of your guests). I used about 1 teaspoon of each to about 1/2 cup each of chuck wagon stuff and flour. For the initial batter, you want it very thick, thicker than pancake batter. This is to hold the breading to the popper. If you add too much beer at the start, add flour to thicken. I think it took about half a beer for this. For the final batter, you want it very thin, it should take less than a second for the batter to 'climb' the tines of a fork when removed and held vertically over the batter. This has an added bonus of making those little crunchy things to eat with the poppers. This was still less than a whole beer, so don't get too carried away- make it thick ad add the beer in small amts. Remember, don't make this until you're serving them! The breading: Just a plate with a pile of white cornmeal, dry. The process: After coring a sink full of peppers, stuff them all full of the cheese. Use your pinkie to pack the cheese in good, leaving about a 1/4 inch divot on the end of the pepper (recessed cheese, in case I'm not being clear). Then line up your thick batter and corn meal, and an oven tray lined with aluminum foil. Dip the pepper in the batter, holding by the cheese and tip ends. Allow as much of the excess batter as you can stand to drip off. Then place the pepper in the corn meal. Pick up a handful of meal and bury the pepper. Place your hand on top of the pile (cupped), and apply some light pressure to help everything pack together. Pick up the pepper and shake off the excess meal. Again, handle the pepper by the tips, it helps minimize the bald spots. Place the pepper on the tray, and repeat a million (OK, 200, but it seems like a million) times. Place the pan in the freezer. This is called flash freezing. After about half an hour (the time it takes to fill the next tray) remove the first tray, and place all of the poppers in a big ziplock bag. Put the bag back in the freezer. Wait overnight or longer. The serving of and eating of poppers: Heat up grease in your fry daddy. Make the final (thin) batter. Get some of your frozen poppers. Some of the breading may have come off in spots, don't sweat it. Dip the popper in the thin batter and put in the grease. Cook until golden brown. Conveniently, this is also the point where the cheese is melted, yet the pepper isn't overcooked. Pop in yer mouth. Possible variations: A friend suggested that the initial batter/breading might have nothing to do with the success of the final batter sticking, that the freezing may be the trick there. If true, It would save a lot of work! I haven't had a chance to try it yet. Please tell me how these turn out when you try them! ----- Notes: This recipe is for 150-200 poppers (to be made in advance, silly) ### { Exported from MasterCook Mac } Stuffed Jalapenos (Poppers) Recipe By: B.H.D. Serving Size: 12 Preparation Time: 1:00 Categories: Appetizers Poppers Amount Measure Ingredient Preparation Method 1 small ancho pepper dried 24 large jalapeno chile pepper fresh 4 ounces ground turkey raw 3 cloves garlic minced 1 teaspoon cumin ground 1/4 teaspoon salt 1 ounce cream cheese 1 tablespoon cilantro fresh 2 egg beaten 1/2 cup bread crumbs fine Ancho; remove stem and seeds, soak for 20 minutes. Meanwhile, make a cut in each jalapeno halfway through the stem end. Then make a slit down the length of pepper. This will make a T-shaped cut. Remove the seeds and membranes. In a large saucepan cook jajpenos in one cup water, uncovered, for 2 or 3 minutes or till just crisp-tender. Immediatey drain and rinse with cold water. Drain; set aside. Drain ancho and finely chop. In a large skillet cook turkey, garlic, cumin, salt, and chopped ancho pepper till turkey is no longer pink. Remove from heat; stir in cheese and cilantro. Using a small spoon, fill hollowed peppers with turkey mixture; lightly press peppers back into their original shapes. Dip stuffed peppers into beaten eggs; roll in bread crumbs to coat. (For a thicker, crunchier crust, give peppers a second coating of egg and bread crumbs. You'll need to increase the eggs to 4 and the bread crumbs to 1 cup.) Place on foil-lined bakeing sheet. Bake in a 375* oven for 8 to 10 minutes or till heated through. ----- Notes: Make-ahead directions: Prepare stuffed peppers as directed, but do not bake. Cover tightly in an airtight container and freeze up to 3 months. To serve, transfer frozen peppers to a foil-lined baking sheet. Bake in a 350* oven for 25 minutes or till heated through. ### { Exported from MasterCook Mac } Texas Firecrackers (Poppres) Recipe By: Southern Living 1995 Annual Recipes p. 96 Serving Size: 10 Preparation Time: 0:00 Categories: Appetizers Poppers Hot & Spicy Amount Measure Ingredient Preparation Method 24 whole jalapeno chile pepper (or maybe habs!) stemed and seeded 6 ounces monterey jack cheese cut into rectangles 1 6 oz skinless boneless chicken breast. cooked cut into strips 24 sheets frozen phyllo dough thawed butter flavored cooking spray 48 fresh long chives, optional Select 24 peppers, use others for garnish. Remove and discard stems and seeds from peppers, drain thoroughly on paper towels. Stuff each pepper with one piece of cheesen and 1 chicken strip. Spray both sides of 4 phyllo sheets with cooking spray; stack. Cut stacked phyllo in half lengthwise and then crosswise. Place 1 pepper on each phyllo stack, at one long end. Starting with the long end, roll phyllo around pepper. Twist ends to seal. Place on a baking sheet. Repeat with remaining phyllo and stuffed peppers. Bake at 375 F for 20 minutes or until golden. Tie twisted ends of pastry with chives, if desired. Serve immediately. Serve with salsa for dipping the twisted ends. If you substitue banana peppers, roast at 400 F until charred. Cool completely; remove and discard stems and seeds. Slice the green portion of green onions lengthwise and substitute for chives. Freeze unbaked Texas Firecrackers in an airtight container up to 3 months. To serve, bake as directed, and tie with chives, if desired. ----- Notes: True to their name, these appetizers start with a little sizzle, and when you discover the peppers (Hab!!!) inside, they end with a nice "pow." ### Jalapeno Poppers #5 12 lg Jalapenos; seeded and -cut in half 2 c Monterey Jack cheese -shredded 1 lg Egg 2 tb Milk 1 tb Flour 1 ts Parmesan; grated or Locatelli or Romano cheese Salt and pepper 1 1/2 c Bread crumbs; seasoned or -unseasoned Vegetable oil; for deep -frying Wash jalapenos, cut in half, and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in breadcrumbs. Place in freezer for 1/2 hour. Take out of freezer and deep fry in hot oil until golden brown. The seasoned breadcrumb will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumb will give your coating more of a firm consistency when fried. VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor. Jalapeno Poppers #4 Cut jalapeno's in half, seed and vein. Press cream cheese into each half. Dip into egg, then roll in bread crumbs. Freeze (to soften the peppers). Bake at 350 for about 20 minutes. At 8/25/00 09:31 AM, you wrote: >NO NO NO!!! Post them to the list!!! I was considering making some tonight >as I have a nice crop of popper candidates ready for harvest. > >Robert (chile head and Jeeper)