HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

Jalapeno Poppers

s
SonyBob Sep 18, 2009 09:23 PM

I'll be attending a friend's 40th b-day and would like to bring some poppers to the party (Mexican theme). Does anyone have any favorite recipe or advice for me. I have a deep fryer and would like to maybe make them ahead of time, freeze them and then prepare them at the party.
Thanks for your help and suggestions.
Bob

  1. hotoynoodle Sep 19, 2009 05:37 AM

    they're pretty straightforward and i don't use a "recipe".

    soften cream cheese and blend with shredded jack or cheddar. i sometimes add crumbled bacon. remove and reserve the tops from the peppers. remove the seeds and membranes. careful, that's the hot stuff, you might want to wear gloves. push the cheese mixture into the cavities. put the tops back on. roll in egg then either breadcrumbs or panko. fry. yum.

    you can par-fry and freeze, then finish at the party.

    1. g
      gordeaux Sep 19, 2009 08:23 AM

      I'd slit them on one side, and stuff them with pre-cooked ground chorizo and cilantro (maybe very finely diced potato - I guess you could shred it too)
      Don't deep fry, pan fry them (unbreaded.) Serving at room temp would be fine. Leave the stems on for folks to handle them as finger food.

      Salsa type sauce, cream type sauce, and a creamy pureed avocado based sauce. The sauces shouldn't be over the top because usually chorizo is pretty strongly flavored. I always do "poppers" with a twist. Everyone's had them fried and stuffed with cheese.

      1. Veggo Sep 19, 2009 08:32 AM

        I made them with friends who had just bought a deep fryer. Our jalapenos were large. We deseeded them and stuffed them with shrimp, then battered and deep fried them. The peppers were so hot that nobody could eat more than one. Bad luck with that batch of peppers, I guess.

        2 Replies
        1. re: Veggo
          m
          mojoeater Sep 19, 2009 08:55 AM

          That would be good luck for us. We find that most jalapenos are too mild for my friends and me.

          1. re: mojoeater
            g
            gordeaux Sep 19, 2009 11:39 AM

            I generally have never found anything too hot for me, but some jalapenos can pack quite a punch. I've had a few catch me off guard like that before.

        2. m
          mojoeater Sep 19, 2009 08:54 AM

          I like taking the seeds and mixing with the cheese before stuffing, just so you don't lose the heat.

          1. Scargod Sep 20, 2009 09:39 AM

            I'm not so sure that this is "authentic Mexican" or the ultimate, but Mexican queso blanco is commonly used in chiles and doesn't melt like some cheeses. You can load it up with seasonings or meats/shrimp, etc. and it will get soft, but it won't run out.
            http://www.specialcheese.com/queso.htm

            1 Reply
            1. re: Scargod
              Veggo Sep 20, 2009 11:23 AM

              Which makes it really good for queso fundito with chorizo and/or shrimp, with FLOUR tortillas.

            2. maplesugar Sep 20, 2009 11:34 AM

              Not exactly a true popper but since you mentioned bacon...and this is a 40th birthday I'd suggest you gilde the lily (and thereby eliminating the need to use a deep fryer at a party) and make these "Bacon Wrapped Jalapeno Thingies from Pioneer Woman: http://thepioneerwoman.com/cooking/20...

              Everytime I make them I double the batch and they're gone in seconds. :)

              4 Replies
              1. re: maplesugar
                alanbarnes Sep 20, 2009 12:00 PM

                Great recipe, but Pioneer Woman fails to call them by their proper name, which is half the fun of the dish. They're called Atomic Buffalo Turds. Seriously. Google it.

                Anyhow, ABTs are great stuff. Assembly them is easier if you let the cream cheese warm up and use a piping bag to fill the chiles.

                1. re: alanbarnes
                  Veggo Sep 20, 2009 12:14 PM

                  I suppose the same name may come into play the following morning. Ever wish you had a fiberglass.....oh, never mind.

                  1. re: alanbarnes
                    maplesugar Sep 20, 2009 12:21 PM

                    lmao ok I don't think I can call them ABTs. 2nd the pastry bag and suggest gloves for cleaning the chiles :)

                    1. re: alanbarnes
                      Scargod Sep 20, 2009 12:22 PM

                      I'm getting angry! I think I just popped a few buttons on my shirt!
                      How can a stuffed jalapeno, a "chile relleno", become "poppers" (who pops them in their mouth whole?) and then become turds?
                      Wrapping them in bacon may be a wondrous thing, but the bacon could go inside. Would it still be a turd? How about putting the bacon inside with blue cheese and calling it a Greased Lightning Enema? Then out pop the Atomic Buffalo Turds?

                  2. krisrishere Sep 20, 2009 12:24 PM

                    It's not traditional, however I have a really good baked jalapeno popper recipe if you're interested. ..Couldn't even tell that they're not fried.

                    http://www.examiner.com/x-4180-Norfol...

                    Show Hidden Posts