Jalapeno Popper Frittata Recipes

JALAPEñO POPPERS MEET FRITTATA IN TEX-MEX MASH-UP FROM RACH

Steps:

• Preheat oven to 400˚F with rack 1 rung above center
• In a food processor, combine the avocado with juice of 1 lime and crema or sour cream, then puree and transfer to squeeze bottle or small dish
• Place 1 jalapeño pepper, half the onion, and 1 clove of garlic in a bowl with salt and juice of remaining lime
• Let stand 10 minutes, then add tomatoes, cilantro, cumin and scallions
• Whisk up eggs, hot sauce, salt and pepper
• Heat a 12-inch, nonstick oven-safe skillet over medium to medium-high heat, add oil, 2 turns of the pan, then melt butter into oil
• Add remaining onions, sweet peppers, and remaining jalapeño peppers and garlic, soften 3-4 minutes, then add chips and top with eggs, then gently stir in the cream cheese
• Settle the eggs a minute and transfer to oven
• Bake 20 minutes, top with pepper jack and return to oven 15 minutes to set and brown
• Cool a few minutes, then top with pickled jalapeño-tomato mixture and drizzle with crema to serve

JALAPEñO POPPER FRITTATA

Steps:

• Preheat oven to 425º Fahrenheit. Cover a plate with a double layer of paper towels.
• Heat a medium skillet over medium high heat. Add bacon pieces.
• Cook bacon pieces, stirring occasionally, until crisp. Remove with a slotted spoon and allow to drain on the paper towel lined plate.
• In a large bowl, whisk together the eggs, sour cream, sea salt and pepper.
• Stir in the chunks of cream cheese, jalapeño peppers, green onion, mexican cheese and reserved bacon pieces.
• Heat a 9'square or 10" round cast iron or oven proof nonstick skillet over medium low heat. Add butter and melt, swirling to cover the skillet.
• Add the egg mixture to the skillet and cook stirring gently, until the eggs begin to set, but not scramble. When eggs begin to set, cook undisturbed, until they begin to set around the edges, about 2-3 minutes more.
• Transfer the skillet to the preheated oven and bake until eggs are just firm in the center--about 5 minutes.
• Remove frittata from the oven to a hot pad. If desired it may be inverted onto a platter by loosening the edges, holding the platter over the top of the pan with oven mitts and inverting. Cut into squares or wedges and serve.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

JALAPENO POPPER FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
• Sprinkle chopped bacon evenly into the cast iron skillet. Top evenly with Cheddar cheese. Sprinkle with 1/4 cup diced jalapeno peppers. Drop cream cheese cubes evenly over peppers.
• Whip eggs in a bowl until slightly thickened. Add heavy cream, pesto, 5 tablespoons reserved jalapeno liquid, salt, and black pepper; beat until well mixed. Pour over ingredients in the skillet.
• Bake in the preheated oven until top is golden brown and eggs are set, about 20 minutes. Remove from the oven and let sit for 5 minutes before serving.

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA

Steps:

• Preheat oven to 450°F.
• Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
• In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
• In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
• Serve immediately with salsa and sour cream.

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.

JALAPEñO-CHEDDAR FRITTATA

Steps:

• Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray. Sprinkle cheese evenly over bottom of dish. Sprinkle chilies, sun-dried tomatoes and basil over cheese. Using electric mixer, beat eggs in large bowl until pale and slightly thickened, about 8 minutes. Beat in reserved 5 tablespoons jalapeño liquid. Pour egg mixture into dish.
• Bake frittata until firm, about 30 minutes. Cool slightly. Cut into 24 squares. Cut each square diagonally in half. (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.) Serve warm.