CHIPOTLE JALAPEñO POPPERS
Why wait to order these appetizers at your favorite restaurant, when you can make them yourself at home? The kick of the peppers is well-balanced with the addition of two cheeses for the filling.
Provided by Angie McGowan
Categories Appetizer
Time 40m
Yield 20
Number Of Ingredients 14
Steps:
- In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
- In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
- In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.
Nutrition Facts : ServingSize 1Serving
MUMMY POPPERS
I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 32 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves., Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.
Nutrition Facts : Calories 133 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHIPOTLES (SMOKED JALAPENOS)
Chipotles have become sort of a trendy thing right now, but we have been using them for years in all kinds of things. Since I grow all kinds of hot peppers, I figured I would just make my own chipotles. All it takes is a smoker of some sort, peppers and patience. The best kind of smoker for this is a cold smoker or a side smoker, to keep the peppers from cooking during the smoking process. I smoke both ripe and green japalenos and use them for different flavors. You can also do cowhorns or any fleshy hot pepper. Prep time does not include firing up the smoker. 4 hours smoking time is an estimate. Time will vary according to your smoker and how meaty and large your peppers are. It also takes longer for green, grassy flavored peppers than it does for fully ripe ones. 1/4 cup chips is just to start the process, you will need up to 2 pounds, possibly more.
Provided by Queen Dragon Mom
Categories Mexican
Time 4h10m
Yield 1/2 pound
Number Of Ingredients 2
Steps:
- Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
- Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
- Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
- When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
- Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
- I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
- If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].
Nutrition Facts : Calories 544.8, Fat 11.3, SaturatedFat 1.1, Sodium 18.2, Carbohydrate 107.3, Fiber 50.9, Sugar 62.8, Protein 24.5
SWEET & SPICY JALAPENO POPPERS
There's no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the hot pepper intolerant will love them. -Dawn Onuffer, Crestview, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half., Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan., Bake at 350° until bacon is firm, 18-20 minutes.
Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
DUCK JALAPENO POPPERS
Jalapeno stuffed with fresh duck, cream cheese, pepper jack cheese, and wrapped in thick bacon.
Provided by jbird16
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
- Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
- Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
- Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 2 g, Cholesterol 50.7 mg, Fat 13.2 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 6.8 g, Sodium 1207 mg, Sugar 0.5 g
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