Crunchy Jalapeño Taco Poppers Recipe By Tasty Recipes

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JALAPEñO POPPERS RECIPE BY TASTY



Jalapeño Poppers Recipe by Tasty image

Here's what you need: jalapeñoes, bacon, cream cheese

Provided by Alvin Zhou

Categories     Appetizers

Time 30m

Yield 8 poppers

Number Of Ingredients 3

4 jalapeñoes
8 slices bacon
8 oz cream cheese, softened

Steps:

  • Preheat oven to 400°F (200˚C).
  • Slice the jalapeños in half, then remove the seeds by scraping out the insides.
  • Spread the cream cheese evenly among the jalapeño shells.
  • Wrap each jalapeño in bacon.
  • Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram

CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY



Crunchy Jalapeño Taco Poppers Recipe by Tasty image

Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa

Provided by Betsy Carter

Categories     Appetizers

Yield 24 poppers

Number Of Ingredients 19

24 jalapeñoes
1 lb ground beef
1 oz taco seasoning, 1 package
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
¼ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 cup shredded cheese blend
½ cup cream cheese
4 eggs, beaten
1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper
4 cups cornflake cereal, crushed
1 cup cornflake cereal, finely ground
8 cups canola oil
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice, for seasoning
salsa, for serving

Steps:

  • Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
  • In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
  • Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
  • Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
  • In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
  • Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
  • Pipe the beef mixture into the jalapeños, then close the peppers.
  • Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
  • Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
  • Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
  • Season the peppers well with salt and fresh lime juice.
  • Serve warm with salsa for dipping.
  • Enjoy!

Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams

AIR FRYER OKRA POPPERS RECIPE BY TASTY



Air Fryer Okra Poppers Recipe by Tasty image

Put a Southern twist on classic poppers by using okra instead of jalapeños. These are filled with creamy pimento cheese, wrapped in bacon, and fried to crispy perfection in the air fryer. Serve with tangy homemade remoulade sauce for dipping.

Provided by Aleya Zenieris

Categories     Snacks

Time 3h

Yield 3 servings

Number Of Ingredients 24

½ lb fresh okra
2 cups buttermilk
½ teaspoon Louisiana-style hot sauce
8 oz cheddar cheese, freshly grated
4 oz cream cheese, cubed, room temperature
¼ cup mayonnaise
4 oz pimiento peppers, drained and chopped
1 jalapeño, seeded and diced
½ teaspoon kosher salt
¼ teaspoon cayenne
½ cup mayonnaise
1 tablespoon creole mustard
2 teaspoons lemon juice
½ tablespoon fresh parsley, chopped
½ tablespoon green onion, green parts only
¼ teaspoon paprika
¼ teaspoon cayenne
2 teaspoons Louisiana-style hot sauce
¼ teaspoon worcestershire sauce
½ teaspoon whole grain mustard
1 tablespoon garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lb bacon strips, halved crosswise

Steps:

  • Cut each okra pod in half lengthwise. Use a small spoon to scoop out the seeds and discard.
  • Arrange the okra, cut-side up, in a shallow glass dish. Pour the buttermilk and hot sauce over the okra. Cover the dish with plastic wrap and refrigerate for 2-4 hours.
  • While the okra marinates, make the pimento cheese filling: In a medium bowl, combine the cheddar cheese, cream cheese, mayonnaise, pimiento peppers, jalapeño, salt, and cayenne. Mix with an electric hand mixer on low-medium speed until well combined, 2-3 minutes. Transfer the filling to a piping bag and refrigerate until ready to use.
  • Make the remoulade sauce: In a medium bowl, whisk together the mayonnaise, Creole mustard, lemon juice, parsley, green onions, paprika, cayenne, hot sauce, Worcestershire sauce, whole grain mustard, garlic, salt, and pepper until combined. Cover with plastic wrap and refrigerate until ready to use.
  • Assemble the poppers: After the okra has marinated, drain and rinse under cold water. Place on a paper towel-lined baking sheet and pat the insides dry.
  • Preheat the air fryer to 400°F (200°C) for 10 minutes.
  • Cut the tip off of the piping bag with the pimiento cheese filling and pipe the filling into each okra half. Wrap a half-slice of bacon around each okra half, using toothpicks to secure if needed.
  • Working in batches of 5-6 at a time, air fry the okra poppers for 10 minutes, or until the bacon is cooked and crispy.
  • Arrange the okra on a platter and serve with the remoulade sauce alongside.
  • Enjoy!

CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY



Crunchy Jalapeño Taco Poppers Recipe by Tasty image

Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa

Provided by Betsy Carter

Categories     Appetizers

Yield 24 poppers

Number Of Ingredients 19

24 jalapeñoes
1 lb ground beef
1 oz taco seasoning, 1 package
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
¼ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 cup shredded cheese blend
½ cup cream cheese
4 eggs, beaten
1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper
4 cups cornflake cereal, crushed
1 cup cornflake cereal, finely ground
8 cups canola oil
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice, for seasoning
salsa, for serving

Steps:

  • Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
  • In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
  • Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
  • Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
  • In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
  • Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
  • Pipe the beef mixture into the jalapeños, then close the peppers.
  • Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
  • Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
  • Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
  • Season the peppers well with salt and fresh lime juice.
  • Serve warm with salsa for dipping.
  • Enjoy!

Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams

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