Breaded Jalapeno Poppers Recipes

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

BREADED JALAPENO POPPERS

Steps:

• Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
• If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
• In a medium bowl, mix the cream cheese, and pepper jack cheese.
• In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
• Spoon mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls.
• Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
• Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs.
• Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F (180 degrees C).
• Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.
• Remove and let drain on a paper towel.

BAKED JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
• In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
• In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
• Remove from the oven and serve immediately with cold beer.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

JALAPENO POPPERS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
• Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
• Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
• Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

BREADED JALAPEñOS

Steps:

• In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
• Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
• Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
• In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.