Cheesy Jalapeno Potato Poppers Recipes

CHEESY JALAPENO POPPER POTATOES

Steps:

• Preheat oven to 375 degrees and prepare a 9x13 baking dish by spraying with nonstick cooking spray.
• In a large bowl, combine the frozen potatoes, diced jalapeno, salt, pepper, paprika, evaporated milk, cream cheese, cheddar cheese, and pepper jack cheese.
• Spread the potato mixture in the casserole dish and top with chopped bacon.
• Combine the melted butter and bread crumbs and sprinkle over the top of the casserole.
• Bake the casserole in the preheated oven for 30 minutes, until the bread crumbs are toasted and the sauce is bubbling. Allow the casserole to rest for 5 to 10 minutes before serving.

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.

CHEESY JALAPEñO POPPER PASTA SKILLET

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl; wipe out skillet.
• Heat same skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels.
• Add beef to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef to skillet.
• Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until thickened.
• Remove from heat; stir in cream cheese until melted. Top with bread crumbs, bacon, jalapeños and green onions.

CHEESY JALAPENO POTATO POPPERS

Steps:

• Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
• Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
• Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.