POPPER

 

STUFFED JALAPEÑOS

1 lb ground sausage
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

JALAPENO CORNBREAD POPPERS

12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)
1 Cup Corn..fresh OR canned is just fine
Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside. In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar. Fill each Jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of Cheddar. Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!

JALAPENO POPPER WONTONS

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Extra Virgin Olive Oil or Coconut Oil for frying
Coarse salt
In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles. Fry wontons in batches in hot oil until browned and crispy. Drain on paper towels and sprinkle with coarse salt. Serve warm.  These would be something you need to eat in moderation every once in a while for a treat!!!

JALAPENO POPPERS #1

4 slices Bacon; chopped up
1/4 c Onion; chopped small (or powder works for me)
1/2 c Mushrooms; chopped
8 oz Cream cheese
1/2 c Monterey jack
1/2 c Mozzarella
And however many peppers you can fill.
Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.
Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F for about 15 minutes. (You can also freeze the peppers to soften them before baking.)

JALAPENO POPPERS #2

12 large Jalapenos; seeded and -cut in half
2 c Monterey Jack cheese -shredded
1 large Egg
2 tbs Milk
1 tbs Flour
1 tsp Parmesan; grated or Locatelli or Romano cheese
Salt and pepper
1 1/2 c Bread crumbs; seasoned or -unseasoned
Vegetable oil; for deep -frying
Wash jalapenos, cut in half, and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in flat dish. Dip the  jalapenos in egg mixture and then in breadcrumbs. Place in freezer for 1/2 hour. Take out of freezer and deep fry in hot oil until golden brown. The seasoned breadcrumb will give you more flavor, and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumb will give your coating more of a firm consistency when fried. VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor

JALAPENO POPPERS #3

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup bread crumbs
Wearing plastic gloves, cut stem end off peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using a fork, lift 1 pepper at a time out of egg, shaking off the excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. remove to platter lined with paper toweling to drain. repeat with remaining peppers. Serve immediately.

JALAPENO POPPERS #4

5 big old fat jalapenos, sliced and gutted;
3/4 bar Cream Cheese.
1/2 canister *fat-free* sour cream (no lie)
1/2 lb finely ground hot country sausage.
2 fresh picked habs from the bushes in my hallway
heavy sprinkle of ground super chiles, deseeded before grinding.
Nuke the cream cheese until mushy, then mix with the cooked sausage,the fake sour cream, and the pureed habs. Fill the jalapeno cavities to overflowing (really crumble the sausage), sprinkle the chile powder on liberally, and bake at 350 for 30 minutes. Remove poppers and let cool.