Wednesday, February 16, 2011

my appetizers (jalapeno poppers)

This is a recipe for jalapeno poppers

These are some of the appetizers I KNOW are good ;) from left: asparagus wrapped in bacon, Jalapeno poppers, crab cakes.

I make these all the time except for the Jalapeno poppers. I just knew that I loved them from pubs whenever I find one, but had never attempted them at home. So I took this dinner at home with a family friend as an opportunity to make it my first time.

I combined and altered from recipes I read online.
(so all the measurement is kind of up to you. I ended up with about a 15 pieces of poppers and used 2/3 block of cream cheese and a clove of garlic.)

cream cheese
1 garlic clove
salt, pepper
**Italian breadcrumbs

  1. My Jalapenos were really large, so I ended up cutting them into quarters once length wise, then cut the long halves in the middle. I took a small tea spoon to empty the insides so only the meaty flesh remained.
  2. I mixed up some cream cheese, salt, and pepper, then grated a clove of garlic into it. depending on how garlicky you want the mixture to be, you can either omit it or go crazy.
  3. I simply filled the jalapeno boats with cream cheese mixture so that it's kind of flush to the flesh.
  4. Batter it like you would batter anything else: flour it, then dunk it into egg wash, then into the Italian breadcrumbs.
  5. Fry'em up. I used my fryer that has no temperature variation, so I fried mine at 350. It went REALLY fast. so keep your eyes on them!

I served mine with ranch. I know some recipes want you to use more fancier cheese, but let me tell you, this is just fine with our good ol' Philadelphia cream cheese~

** I am all for Panko breadcrumb in most recipes, but this is the one time I prefer the italian seasoned one. It does magic to the poppers!

No comments:

Post a Comment