My friends, if one has an excess of jalapeños in her garden - she should make stuff with them. Delicious stuff, like cheesy fried wonderfulness such as Jalapeño Poppers. What a treat - and not too hot! It has the taste of the jalapeño but without the extreme heat, because you remove the seeds! Soooo good. This is my own recipe, gleaned from numerous Pinterest and Google recipes. It seems everyone has their take on this snappy little appetizer!
+283.JPG)
12 small (or 8 large) jalapeño peppers, de-seeded and halved
Cheese Mixture:
1/4 cup cream cheese
1/2 cup shredded cheese (I used fancy-shredded Mexican blend)
Flour Mixture:
3 Tbls flour
3/4 tsp garlic powder
pinch of salt and pepper
panko bread crumbs
small flat bowl of milk (about 1/3 cup)
1+ cups oil (I used coconut)
Directions:
1. Prep your jalapeños by halving them and carefully removing the seeds. Set aside.
2. Get your "breading" station set up. You will need a bowl for 1) cheese mixture (fold the shreds into the cream cheese), 2) flour mixture, 3) panko crumbs, and 4) milk.
3. Start prepping your jalapeños. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapeños are stuffed and breaded.
4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated "fry" you may need to add more.
5. Pan-fry each jalapeño popper for about 90 seconds on each side. Flip with care.
6. Transfer poppers to a paper towels to cool for a few minutes before serving.
No comments:
Post a Comment