Jalapeño Poppers | RecipeTin eats.

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Jalapeño Poppers – Cheese and bacon dip stuffed inside jalapeños baked until oozing, topped with crunchy golden breadcrumbs. The perfect finger food for parties – I'm thinking Super Bowl Sunday game day food!

Close-up of jalapeño poppers
Close-up photo of jalapeño poppers

Jalapeño poppers

I have been told that this weekend is Super Bowl Sunday and therefore it was suggested to me that some sort of party food would be appropriate to share. So here is an American game day classic – Jalapeño poppers!! Fresh jalapeño stuffed with creamy cheese filling then fried or baked, jalapeños are barely spicy because the spiciness diminishes when cooked.

How do I make jalapeno poppers?

There is no one way to make jalapeño poppers. The filling can be herbed, or bacon, they can be crumbled and fried, or wrapped in bacon.

I have a bacon-cheddar-cream cheese filling (basically cheese and bacon dip), then I top with shredded cheese as the glue for crunchy breadcrumbs. I like to toast the breadcrumbs beforehand so they are evenly golden. It takes 3 minutes and is worth it – instead of serving them with a speckled brown speckled white crumb.

Serve at your next gathering (football present or not) and watch them disappear in an instant!

A plate of jalapeño poppers

Ingredients in Jalapeño Poppers

Here you need to make them.

Jalapeño Popper Ingredients
  • Jalapeños – 12 whole, raw jalapeños about 7.5 cm / 3″ long. Longer ones make it harder to eat with your hands (picture – a floppy hot cheesy thing) and smaller ones are uncomfortable (although you can use smaller ones if you like. Jalapeño poppers are not very spicy because of the cooking process. But the spiciness is toned down. Unless you specifically leave out the seeds because that's where the spiciness comes in! See the info box below for how to control the spice level.

  • Bacon – Use streaky bacon so it can cook in its own fat and get nice and crispy. Lean bacon won't be as crispy and you'll need to add fat to cook it.

  • Panko breadcrumbs – A Japanese bread crumb is loved for the extra crispy coating it gives because the pieces are larger than normal bread crumbs. Look for it at large regular grocery stores or Asian stores in the Asian aisle. Substitute with regular breadcrumbs, but they are not as crunchy.

  • Cream cheese – You can use any brand you like but my go to is Philadelphia. Less fat will work but the filling won't be as creamy.

  • Cheese – I like to use sharp cheddar because it has a slightly stronger flavor than regular cheddar. However, you can really use any cheese that melts to taste. No mozzarella – it doesn't have enough flavor.

  • Garlic – I prefer fresh over the dried garlic powder that most recipes seem to use. It just tastes better to me.

  • green onion – For refreshment.

  • Chives – Optional garnish.

Choose the spiciness of your JALAPEÑO POPPERS.

  • Hardly any spice – Remove all the seeds and the membrane (the inner white rib).

  • A little spicy (I do it) – Scoop out the seeds, leaving some of the membrane.

  • spicy – Leave some seeds inside.

  • Spice lovers – Leave all seeds in!

Most of the jalapeño's spiciness is in the seeds, some in the membrane (the inner white rib) and minimal in the skin/flesh but still plenty when raw. Jalapeños lose their spiciness when cooked, leaving only the jalapeño flavor (which is basically a capsicum/bell pepper flavor).


How to Make Jalapeño Poppers

As with most finger foods, time is spent filling and topping each piece. But the actual making part is very straightforward.

  1. Breadcrumbs and bacon – I forgot to film and photograph the Beacon Step!! Oops I cook the bacon bits first (cold > crisp > finely chopped) then use the bacon fat to toast the breadcrumbs until golden.

    Why pre-toast breadcrumbs? Because jalapeño poppers don't last long enough in the oven to turn the breadcrumbs golden. You end up with a light brown surface so all the breadcrumbs underneath are white. The 3 minutes it takes to toast the bread slices is totally worth it!

  2. to fill – Set aside 1/4 of the bacon that we will use for the topping. Next, mix in the cream cheese, garlic, salt, pepper, and remaining bacon and cheese. Just mix until combined.

  1. Jalapeños – Split the jalapeños in half and then remove the seeds. I use a 1/2 teaspoon measuring spoon with sharp edges and it's the perfect size/shape for scooping out the seeds and most of the membrane (white rib inside) that is the spicy part of jalapeños.

  2. Equipment – Stuff the jalapeños with the filling. You can go a little higher up the rim because it sinks a little in the oven. But don't be too greedy or it will be too much. Roughly smooth the surface – no need to be careful as we are flattening in the next step.

    Rack on tray – Line jalapeños on a rack set on a foil-lined tray. Step 7 reflects this. The purpose of the rack is to keep the jalapeños stable while they cook so that the cheese and panko remain intact. Foil makes your life easier. Golden crusted cheese is never fun to scrape off a tray!

  1. Cheese – Top with shredded cheese then press down to flatten the surface and adhere the cheese to the cream cheese filling. The cheese will act as the glue so the panko topping sticks. (Yes, we're using Cheese glue Today 🙌🏻).

  2. spoon The breadcrumbs are rising. Obviously try to minimize how much spills onto the tray but it's unavoidable, especially if you aim to pile the bread slices very generously like I do.

  1. to cook Bake at 200°C/375°F (180°C fan) for 15 minutes or until the cheese has melted and the jalapeño is soft but still holds its shape. Don't cook too long or the jalapeños will become overly soft and fall apart, causing the bacon dip to run all over the place leading to tears and sighs of disappointment …

  2. ….instead. Look how happy I am! (This is before I sprinkled with the optional chives for a little green finish but when I ate, piping hot from the oven).

Jalapeño poppers on a tray

Allow them to cool slightly before serving, but make sure to serve while the stuffing is still warm and fudgy. It will stay warm for 20 minutes. Enough time to transfer them to a platter and move them around. I provide a little serviette because it's meant to be eaten with your hands. Does anyone eat jalapeño poppers with a knife and fork? I think it adds some fun to the dining experience. And so perfect for me. As you'll see in today's video, especially in the adorable little blooper at the end. 😂 – Nagy X


See how to make it

Please note: I had a minor shooting hiccup and as a result the bacon cooking step is not in the video, and I had to use oil instead of residual bacon fat to fry the bread slices in the pan. The hiccup in question is probably me forgetting to hit the record button after clearing the pan. I really need to learn my darn tricks! 🙂

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Close-up photo of jalapeño poppers

Jalapeño poppers

Servings24 Jalapeño poppers

Tap or hover to scale.

Instruction video above. There is no one way to make jalapeño poppers. The filling can be herbed, or bacon, they can be crumbled and fried, or wrapped in bacon and baked (that's a lot of bacon!).I have a bacon-cheddar-cream cheese filling, then I top with shredded cheese as the glue for crunchy breadcrumbs. I like to toast the breadcrumbs beforehand so they are evenly golden. It takes 3 minutes and is well worth it – instead of serving them with a speckled brown speckled white crumb.Serve at your next gathering and watch them disappear in an instant!

Instructions

  • Crumbled Bacon – Place the bacon in a single layer in a large unheated non-stick pan (no oil, note 2). Turn the stove to medium-high heat. As the pan heats up, the fat will begin to melt. Once hot, cook for 2 minutes per side or until golden. Remove to paper towels to drain the fat (leave the fat in the pan). Repeat with remaining bacon. When cool and crisp, cut into thin slices.

  • Toast breadcrumbs – Top off the bacon fat with the oil so you have a total of 2 tablespoons. Cool the pan slightly then return to medium heat. Add breadcrumbs and salt. Toast, stirring regularly, until evenly golden – about 3 minutes. Transfer to a bowl and set aside.

  • to fill – Place 3/4 of the bacon in a bowl (save the rest for the topping). Add the rest of the ingredients then stir with a wooden spoon until combined.

  • Preheating Oven at 200°C/375°F (180°C fan). Line a tray with foil then place a rack on it (to keep the jalapeños level).

  • Equipment With jalapeños filling, a little above the rim (it sinks a little) but not too high or it will overflow. Place on a rack so the surface is even. Top with shredded cheese, pressing down to flatten. Spoon on the panko.

  • to cook 15 minutes or until the cheese has melted and the jalapeños are soft but still hold their shape (not mushy).

  • Transfer On a serving platter, sprinkle with reserved bacon and chives. Serve hot! No dipping sauce required.

Instructions Notes:

1. Jalapeños – Spicy when raw, not too spicy at all when cooked! If you want spice, leave some seeds in.
2. Bacon – It will cook in its own fat which will melt as the pan heats up. But if your bacon isn't fatty, you'll need to add a little more oil.
3. Panko breadcrumbs – A Japanese bread crumb is loved for the extra crispy coating it gives because the pieces are larger than normal bread crumbs. Look for it at large regular grocery stores or Asian stores in the Asian aisle. Substitute with regular breadcrumbs, but they are not as crunchy.
left over Will keep in the fridge for 4 days, or in the freezer for up to 3 months.
Nutrition per jalapeño popper. Pleasant surprise! (for once)

Nutritional Information:

Calories: 77Cal (4%)Carbohydrates: 2Yes (1%)Protein: 2Yes (4%)fat: 7Yes (11%)Saturated Fat: 3Yes (19%)Polyunsaturated Fat: 1YesMonounsaturated fats: 2YesTrans fats: 0.01YesCholesterol: 15mg (5%)Sodium: 248mg (11%)Potassium: 52mg (1%)Fiber: 0.3Yes (1%)Sugar: 1Yes (1%)Vitamin A: 301IU (6%)Vitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 0.3mg (2%)

The life of a dozer

Still from today's recipe video…. Look at the hint card above and fast forward to the end!



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