One of our favourite side dishes are stuffed jalapeno poppers. The only secret to making them well is to ensure that the poppers are as cold as you can get them prior to deep frying, we actually put ours into the freezer to chill before cooking.
Begin by preheating your deep fat fryer to 360F
Split the peppers down the middle and discard the seeds and membranes.
Force cold cream cheese onto the open half of the pepper, shaping it as if to recreate the whole pepper. Dip the formed popper into the egg wash and then into the flour mix. Dip it back into the egg wash and then coat with the seasoned bread crumb, then set them aside on a plate with absorbent paper.
To make the Egg Wash beat 2 eggs into 1 cup of milk
For the Flour Mix blend 1 Tbsp salt into 2 cups of corn flour
For the Bread Crumbs use 1 Tbsp of mixed herbs and spices, we use the Peppermaster Steak Spice
Make as many as you have patience for and put them into the fridge or freezer to keep cold until ready to cook.
Deep fry for about one minute, taking care not to overcook them. Cooking too long allows the cheese to melt and leak through the coating into the deep fat, where it will begin to spit and sputter. Remove the poppers from the fat and put them immediately onto dry absorbent paper, allowing to cool for a couple of minutes before serving with salsa and sour cream.
Jalapenos peppers are used traditionally but try them with any pepper you have, even habaneros!
This recipe is an easy project for kids or dinner party guests to help put together, but we highly recommend wearing gloves while dealing with the peppers as the pepper oils can stay on the skin for upwards of two days. If you do get pepper oil on your skin, wash in cold water and use lots of soap.
Greg often makes poppers for his Playing with Fire presenation. Today, he’ll be giving the presentation at the Ste-Anne’s Farmer’s Market’s Chile Fiesta 2012. Here is a pdf of the handout we’re giving out to attendees. Playing with Fire High res handout.
We hope to see you there.