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Wednesday, September 16, 2015

Stuffed Jalapeño Poppers

I love these Incredibly delicious Jalapeño Poppers. This is very basic cream cheese stuffed poppers. I love spicy food so I add seeds of the the peppers in the stuffing, but one can completely discard them for milder taste. I used both fresh and pickled Jalapeños. I love pickled Jalapeño poppers because it has more tang and is a bit more spicy. I make poppers in big quantities and freeze them, and later deep fry or bake them. You can bake them without breadcrumb coating as well. These are Perfect party appetizers or midnight snacks :P


1. You will need 
13-15 Whole fresh and pickle Jalapeños
8 oz Cream Cheese
1/2 cup Cheddar/Jack Cheese
4 Shallots, finely chopped
3-4 Garlic Cloves, minced
1-1/2 tsp Cumin Powder
1 cup Italian Style Bread Crumbs
1/2 cup All Purpose Flour + 1/4 cup more
Handful Fresh Cilantro, chopped
Salt to taste


2. Slice Jalapeño in half lengthwise.

3. Scoop out inside meat and seeds.

4. Keep jalapeños aside.

5. In bowl, mix room temperature cream cheese and cheddar/jack cheese.

6. Add shallots, garlic, cumin seeds powder, jalapeno seeds, and salt, mix well.

7. Mix cilantro.

8. Spoon about 1 tablespoon cheese mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Refrigerate for 30 minutes.


9. Put bread crumbs into a shallow dish, dry flour in shallow dish, and in bowl mix 1/4 dry flour, little salt, with 1/2 cup water and make thin batter.

10. Take 1 jalapeño at a time, first dip the jalapeño in flour first, roll it well to make sure all sides are well-coated. Shaking off excess.
11. Dip jalapeño in water flour mixture,

12. Roll in bread crumbs, and transfer to a baking tray.
13. Refrigerate for 30 minutes.

14. Preheat oven on 375F.

15. Spray each pepper with cooking spray.

16. Into the oven for 20-30 minutes. Remove uncoated poppers after 20 minutes and bake coated for 5-10 more minutes.

17. Or deep fry them on medium heat until golden brown. Remove and let drain on a paper towel.
Serve hot smile emoticon

Enjoy...

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