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Jun 15, 2008 06:01 PM

Fresh jalapeno poppers

I'm new to the Boston/Cambridge area and I am looking for a restaurant/bar that makes their own jalapeño poppers (not mass produced frozen). Are there any such places in this area? TIA

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  1. Honestly, even the frozen Sysco ones are a relative rarity here, and I don't think I've EVER seen a place that makes their own around here. You may be out of luck.

    1 Reply
    1. re: BarmyFotheringayPhipps

      Yeah, I didn't think that they would be up here, didn't have much luck finding them in Bmore either. My BF found a bar in VA Beach that made their own and now he is obsessed with finding places closer to home. I guess I might have to make them myself.

    2. Wouldn't a fresh jalapeno popper just be chile rellenos?
      Get some delicious chile rellenos at Angela's in East Boston

      3 Replies
      1. re: FastTalkingHighTrousers

        No, because rellenos aren't made with jalapenos, and both the filling and cooking procedure are different. Poppers are deep-fried, and rellenos (good rellenos, anyway) are pan-fried.

        Fresh jalapeno poppers do exist in some places -- I certainly remember them from various bars and Tex-Mex places in my college days in Texas and New Mexico, which coincided with their initial burst onto the appetizer scene -- but the frozen ones have so completely overtaken the market in the intervening years that I'm not even sure I remember the last time I saw a fresh one.

        1. re: BarmyFotheringayPhipps

          Chile rellenos are generally made with poblano peppers, not jalapenos. They generally have a lighter, egg-based batter rather than the thick breading common on poppers. Poblanos are a much milder pepper, but have great flavor. Dried, smoked poblanos become Ancho chilles. Smoked jalapenos become chipolte peppers, which are available dried or more commonly in adobo sauce.

        2. re: FastTalkingHighTrousers

          Jalapeño poppers are basically just jalapeños stuffed with cream cheese and Monterey jack, then battered and deep fried. Just an appetizer, but boy are they good IF done right.

          Fairly easy to make at home if you have a deep fryer.

        3. Don't know if they're fresh, but Boston Beer Works has them by the bucket:

          1. I wouldn't normally recommend it for anything, but Cottonwood Cafe does a fancied up version with shrimp which is tasty, albeit a very small expensive portion and don't except much heat (its also only a half-pepper). Redbones is also worth a shot and have this at least on their bar/late-night menu... and I think in the past they battered the jalepenos, but their quality and preps vary from time to time. In addition to the convenience of the mass produced, they tend to be a lot more consistent in heat whereas making with fresh jalapenos and especially with seeds can result in some peppers that Boston patrons just can't handle. There is a place outside Burlington VT which does a great job and keeps the seeds. (Update: I thought this was Madera's, known known as Roque, but doesn't look right but does advertise the fresh poppers. Will have to dead reckon there to jog my memory sometime this summer. )

            6 Replies
            1. re: itaunas

              Thanks, I'll tell him to give Redbones a try (might be worth it to call to make sure that they are fresh). That is exactly why he wants the fresh ones. Massed produced consistently have no heat, while the fresh tend to have too much heat (at least for me).

              Roommate is looking for a BBQ place in the area. Is Redbones good enough or are their better places?

              1. re: viperlush

                Definitely call first to find out when they are served and what the prep is although the hostess may have no idea. I'll try to check them out again next time I am in. The question of whether Redbones is good enough could elicit days of debate here. I enjoy their apps (sausage, bbq hash, + something fried) and their beer selection, but can't get excited about going there for dinner. I do like their vinegar sauce better than some other joints in the area and their brisket when they do it right but unfortunately that is hit or miss. The lunch buffet is also a deal, but its yesterdays BBQ and pre-sauced. Its worth going and checking out the food + beer at the downstairs bar before committing to dinner. Boston is pretty lacking in late night fare, so they are a solid option in that category. At times they have fully coasted on their reputation, but as a neighborhood bar as opposed to a destination restaurant its pretty worthwhile.

                Blue Ribbon is more consistent overall (and I think better so in Newton, although I go to Arlington more). Uncle Pete's has some good plates, but some real clunkers. Hungry Mother does have tasty ribs, but bit too sweet/heavy hand with sauce (I would order them dry and sauce on the side). East Coast is strong with traditional and has some alternatives, but hard for a quick bite. I haven't yet had the Highland Kitchen pork sandwich so can't tell you what that is like, but I like NC and Texas BBQ so that is on my list. M&M's I have gone too long w/o trying, but a fan should try.

                1. re: itaunas

                  Lately, the quality of the meat at Blue Ribbon is getting closer and closer to that of Redbones. Where did the smoke go? Out with the commissary?

                2. re: viperlush

                  Honestly- I thought that Redbones was HORRIBLE when I went- I know that its regarded as the best in Boston but I found it flavorless, dry and just over all a very poor showing. Just my opinion...

                  1. re: fmcoxe6188

                    re: Redbones... I wouldn't say it's regarded as the Best in Boston. Some people like it, others really think it's junk. I'm in the latter camp.

                    1. re: fmcoxe6188

                      Yeah, no way is Redbones universally praised. I don't care for the place much at all, myself.

                3. Maybe Iguana Catina in Waltham?? I remember them being very spicy!!

                  Jalapeno chilis hand-stuffed with tomatoes and cheese, in a light cornmeal breading then flash-fried to perfection. Served with citrus sour cream.

                  2 Replies
                  1. re: FoodLush

                    North street grill used to have them when Scelfo was there, maybe he's doing them at Goodlife.

                    1. re: FoodLush

                      Did Iguana open back up? THey were closed down for a while. And the last time I went there, they didn't even make the beef for their beef enchiladas - tiny bits of flavorless hard rubber cut into identically sized pieces was a clue - so I find it hard to believe they would make their own poppers. That place had slid so far downhill since I first started going there in the late 90's.