Cheesy Jalapeño Poppers Recipe

Cheesy Jalapeño Poppers Recipe
 
Author: 
Nutrition Information
  • Serves: six
  • Calories: 418
  • Fat: 11 g
  • Saturated fat: 6 grams
  • Unsaturated fat: 1 g
  • Trans fat: 0 grams
  • Carbohydrates: 46 grams
  • Sugar: 10 grams
  • Sodium: 398 mg
  • Fiber: 7 grams
  • Protein: 4 grams
  • Cholesterol: 111 mg
Recipe type: Appetizers
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
These cheesy jalapeño poppers are sure to be a hit at your next gathering or game day party. With their irresistible combination of spicy peppers and creamy cheese filling, they're the perfect bite-sized appetizer to kick off any meal with a bang!
Ingredients
  • 12 fresh jalapeño peppers
  • 8 ounces (200 g) cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • Cooking spray or vegetable oil, for frying
  • Optional: Ranch dressing or salsa, for servin
Instructions
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminuum foil.
  2. Wash the jalapeño peppers and cut each one in half lengthwise. Use a spoon to scoop out the seeds and membranes, creating little pepper boats. Be sure to wear gloves or wash your hands thoroughly afterward to avoid irritation from the spicy oils.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix until well combined.
  4. Spoon the cheese mixture into each jalapeño half, filling them to the top. Press down gently to ensure the filling is packed in tightly.
  5. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
  6. Dip each stuffed jalapeño half into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumbs, pressing gently to adhere.
  7. Place the breaded jalapeño poppers on the prepared baking sheet. If you prefer baked jalapeño poppers, lightly spray them with cooking spray or brush them with vegetable oil before baking in the preheated oven for 20-25 minutes, or until golden and crispy.
  8. If you prefer fried jalapeño poppers, heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the breaded jalapeño poppers in the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
  9. Serve the jalapeño poppers hot with your favourite dipping sauce, such as ranch dressing or salsa or sliced limes . Enjoy the spicy, cheesy goodness!
Notes
This recipe yields six portions

Keywords: Cheesy Jalapeno poppers

 

Jalapeno poppers with bacon

Jalapeno poppers with bacon
 
Author: 
Nutrition Information
  • Serves: six
  • Serving size: 85 g
  • Calories: 247
  • Fat: 20 g
  • Saturated fat: 7 grams
  • Unsaturated fat: 1 g
  • Trans fat: 0 grams
  • Carbohydrates: 2 grams
  • Sugar: 2 grams
  • Sodium: 180 mg
  • Fiber: 0 grams
  • Protein: 4 grams
  • Cholesterol: 8 mg
Recipe type: Appetizers
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Easy to make appetizer that is always a hit. Whilst normally done with Jalapenos, other chillies (that are spicier ) can also be used. Just remember to scoop out the seeds and pith. For more heat, add some chilli powder to the cream cheese or add chopped chillies ( canned) to it. To make more than this recipe caters for, simply, pro rata the ingredients to meet the increased quantity
Ingredients
  • Jalapeno chillies - 6 large
  • Cream cheese – 226 grams
  • Cheese - 50 grams (grated) Cheddar or Cheshire
  • Bacon – six slices ( preferably streaky bacon)
Instructions
  1. Preheat your oven to 200 degrees Celsius
  2. Wash the Jalapenos and dry with a paper towel
  3. Slice them in half lengthwise. Don't remove the stem but slice through it. (This provides a nice little handle to hold the poppers when they are being eaten)
  4. Scoop out the seeds and white pith.
  5. Mix the cream cheese with the other cheese being used. Ensure that the cheeses are well combined
  6. Spoon equal quantities of the cheese mixture into each Jalapeno half. The halves should be overstuffed to about a centimetre higher than the filled cavity
  7. Wrap the bacon around the filled Jalapenos, starting at one end, in a spiral, until the bacon fully envelops the chilli
  8. Place on a foil-lined baking tray and place in the oven
  9. Cook for 25 to 3o minutes or to the level of crispiness that you prefer
  10. Serve
Notes
This recipe yields six portions

Keywords: Jalapeno poppers

 

Spicy devilled eggs – USA

Home » Appetizers

Spicy devilled eggs

Spicy devilled eggs
 
Author: 
Nutrition Information
  • Serves: 24
  • Serving size: 42 g
  • Calories: 87
  • Fat: 6 grams
  • Saturated fat: 2 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 0 grams
  • Sugar: 1 grams
  • Sodium: 138 mg
  • Fiber: 0 grams
  • Protein: 5 grams
  • Cholesterol: 187 mg
Recipe type: Appetizers
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Devilled eggs have been popular in USA and many other parts of the world for some time now. . They are so popular , in fact , there was a period when it was unthought of not to have them at cocktail parties and at picnics. That may have changed , but nevertheless, this is a dish that has stood the test of time. In this recipe we have taken them to to a new level of by adding chillies and chilli powder to make them nice and spicy.
Ingredients
  • Eggs – 12 large
  • Dijon mustard – 2 teaspoons
  • Chives – 1 teaspoon finely chopped
  • Green chillies - 4 finely chopped ( use canned chillies)
  • Miracle whip mayonnaise - 8 tablespoons
  • Lime juice - 2 teaspoons
  • Chilli powder – one teaspoon
  • Salt – to personal taste
Instructions
  1. Hard boil the eggs ( 10 minutes) Allow cooling.
  2. Remove the shells and cut in half lengthwise.
  3. Scoop out the set yolks into a bowl
  4. Add mayonnaise, mustard, lime juice, salt, chillies and chives.
  5. Mash the eggs with the ingredients above until a smooth paste is achieved
  6. Scoop the paste into a piping bag and pipe in equal quantities into the egg white cavities
  7. Sprinkle with chilli powder
  8. Refrigerate for at least 30 minutes
  9. Serve
Notes
This recipe yields 24 portions

Keywords: Deviled eggs

Image credit : Cayobo /CC By 2.0 / via Flckr

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Shakshuka – Israel