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+-- Thread: Jalapeno Poppers (/showthread.php?tid=23969)
Jalapeno Poppers - swissmiss - 10-24-2006
I'm not sure if I spelled it right, because I have never had them before this weekend. After being assured they were not too hot, I tried one, then another, and another........you get the picture. When I asked for the recipe, I was told to split a pepper in half and scrape out the seeds, then fill with a mixture of cream cheese and sharp cheddar, then roll the whole thing in Pillsbury crescent roll pastry and bake. Voilla.
Does anyone have a proper recipe for these????
Re: Jalapeno Poppers - farnfam - 10-24-2006
That one sounds pretty good to me. What kind of peppers?
Re: Jalapeno Poppers - swissmiss - 10-24-2006
They said the small green jalapeno ones.
Re: Jalapeno Poppers - farnfam - 10-24-2006
And you say, they weren't too hot. Small jalapeños, like the size of a thumb?
Re: Jalapeno Poppers - Bizymomma - 10-24-2006
Now, I've never heard of them being wrapped in cresent rolls....hmm. We always clean the peppers (cut in half, seeds and membranes removed) stuff with the cheese and then chill in the freezer for about 20 minutes. This keeps the cheese from totally melting out from the coating. The coating we always use was breading. Dip the stuffed pepper in beaten egg, then flour, then egg, then panko.
I've never seen them fixed the way you describe (with cr. rolls). All the restuarants around here serve them with the breading.
Re: Jalapeno Poppers - Bizymomma - 10-24-2006
Here....this is a good recipe! Gotta love the ending too! LOL
Baked Jalapeno Poppers Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Baked, Not Fried
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
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.
Re: Jalapeno Poppers - Bizymomma - 10-24-2006
But I like mine fried better. I'm loving that crunchy first bite, then an ooze of yummy melted cheese!! mmmmm
Re: Jalapeno Poppers - cjs - 10-24-2006
We grill ours with no coating.
Re: Jalapeno Poppers - Bizymomma - 10-24-2006
OOOh, yummy! That's a great idea! And much healthier!
Thanks Jean!
Re: Jalapeno Poppers - swissmiss - 10-24-2006
Maybe the Pillsbury dough, is a Canadian thing. I have never seen them on a menu here before.