Re: [CH] Jalapeno peppers (Pepper Poppers)
Uncle Steve (chiles@flash.net)
Fri, 31 Dec 1999 00:50:42 -0500
Enjoy the heat,
Steve
{ Exported from MasterCook Mac }
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.
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{ Exported from MasterCook Mac }
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.
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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.
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{ 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!
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Notes: This recipe is for 150-200 poppers (to be made in advance, silly)
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{ 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.
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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.
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{ 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.
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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."
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{ 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
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Notes: These bite sized treats are also a home remedy for the comon cold
or stuffy nose. ;-)
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