Jalapeño Poppers
12 jalapeno peppers
5 oz (or more depending, on the size of your peppers) cream cheese, softened
pinch salt
1/2 c flour
1 T cornmeal (optional)
1 egg, lightly beaten
1/4 c milk
1 T honey
1 t salt
pepper
1 c bread crumbs
Roast peppers in 450°f oven, turning when they brown. As soon as the peppers are maliable. If they get too brown before being maliable put them into a bowl and cover to steam the skins off. (Pull off whatever doesn’t fall off on it’s own.) Allow to cool.
Meanwhile, mix together cream cheese with a pinch or two of salt. Create a boat cut in each pepper by cutting a slit from almost the top to almost the bottom. Do not remove the stem.
Scrape out the seeds with a spoon - if desired (I sometimes leave them in however this can get quite spicy depending the pepper) and fill with cream cheese.
Heat 2″ of peanut oil to 300°f - 325°f.
Mix together flour, milk, egg, honey, salt and pepper until well combined and there aren’t any lumps. Put breadcrumbs into small bowl. Holding by the stem, dunk pepper into batter. Coat thoroughly, let excess drip off and transfer to breadcrumbs. Press bread crumbs into batter.
Drop into hot oil. After a few seconds of cooking, flip and finish cooking the top. Enjoy!
5 oz (or more depending, on the size of your peppers) cream cheese, softened
pinch salt
1/2 c flour
1 T cornmeal (optional)
1 egg, lightly beaten
1/4 c milk
1 T honey
1 t salt
pepper
1 c bread crumbs
Roast peppers in 450°f oven, turning when they brown. As soon as the peppers are maliable. If they get too brown before being maliable put them into a bowl and cover to steam the skins off. (Pull off whatever doesn’t fall off on it’s own.) Allow to cool.
Meanwhile, mix together cream cheese with a pinch or two of salt. Create a boat cut in each pepper by cutting a slit from almost the top to almost the bottom. Do not remove the stem.
Scrape out the seeds with a spoon - if desired (I sometimes leave them in however this can get quite spicy depending the pepper) and fill with cream cheese.
Heat 2″ of peanut oil to 300°f - 325°f.
Mix together flour, milk, egg, honey, salt and pepper until well combined and there aren’t any lumps. Put breadcrumbs into small bowl. Holding by the stem, dunk pepper into batter. Coat thoroughly, let excess drip off and transfer to breadcrumbs. Press bread crumbs into batter.
Drop into hot oil. After a few seconds of cooking, flip and finish cooking the top. Enjoy!
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