PAN FRIED JALAPENO POPPERS RECIPES

JALAPENO POPPER DEEP FRIED RECIPE - FOOD.COM

Jalapeno Popper Deep Fried Recipe - Food.com image

It's excellent served with a ranch dressing or sour cream. For an added kick add some chipotle peppers in adobo to the ranch dressing and combine in a blender! By coating the poppers with flour and then deep frying them you will get a great crust on the peppers and the melted cheeses will also stay inside the shell. Feel free to use different types of shredded cheeses or alter the spices in the stuffing. You can also use fine corn meal or rice flour to create a crust with a different texture

Total Time 18 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Yield 6-12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb jalapeno pepper
8 ounces cream cheese
4 ounces shredded cheddar cheese
4 ounces shredded monterey jack cheese
5 slices bacon
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 cup milk, in a small bowl
1 cup flour, in a small bowl
canola oil (for deep frying)

Steps:

Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
Serve the jalapeno poppers with ranch dressing or sour cream.

Nutrition Facts : Calories 419.7, FatContent 29.9, SaturatedFatContent 16, CholesterolContent 78, SodiumContent 591.7, CarbohydrateContent 24, FiberContent 2.8, SugarContent 3, ProteinContent 14.6

BEST EVER JALAPENO POPPERS RECIPE | ALLRECIPES

Best Ever Jalapeno Poppers Recipe | Allrecipes image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 32 servings

Number Of Ingredients 8

Ingredients

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

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.

Nutrition Facts : Calories 149.2 calories, CarbohydrateContent 6.8 g, CholesterolContent 19.8 mg, FatContent 12 g, FiberContent 0.5 g, ProteinContent 3.9 g, SaturatedFatContent 4.7 g, SodiumContent 109.8 mg, SugarContent 1 g

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