![\"\"](\"http:\/\/thisfoodthing.com\/wp-content\/uploads\/2012\/04\/poppers.png\" "\\"poppers\\"")
<\/a><\/p>\nWOW!! \u00a0It’s been a LONG time since I posted a recipe — I’m a lot embarrassed! \u00a0But, hopefully, to make up for it, you’ll enjoy this yummy recipe.<\/p>\n
We got in the mood for junk today, and made these really amazing jalapeno poppers.\u00a0 We found the original recipe (for 32!) and adjusted as needed.<\/p>\n
I’ll say this — These were amazing. \u00a0Next time, I’d love to try this with smoked cheddar, or instead of cheddar at all, just cream cheese with green onions (scallions), chopped fine as the stuffing.<\/p>\n
I hope you enjoy as much as we did :)<\/p>\n
Triple Dipped Jalapeno Poppers<\/h1>\n
(makes 12)<\/em><\/p>\n 4 Ounces of Cream Cheese or Quark, bring to room temperature In a small mixing bowl, mix the softened room temperature cream cheese with the shredded cheese and bacon pieces. <\/p>\n Prepare the jalapenos as follows:\u00a0 thin slice off the stem, then slice the jalapeno in half lengthwise.\u00a0 Using a spoon, remove and discard the seeds and white of the inside of the pepper.<\/p>\n <\/p>\n Stuff each\u00a0 half of the prepared jalapeno with the cheese mixture.<\/p>\n You can slightly<\/em> overfill Place milk and flour in two separate bowls.\u00a0 Dip each stuffed jalapeno in milk, and then into the flour.\u00a0 Place on a rack or board.\u00a0 Once you have finished dipping all you have, allow to set for 10 minutes.<\/p>\n Discard the flour.\u00a0 Pour 1 cup of bread crumbs into a bowl.<\/p>\n Once the jalapenos\u00a0 have set for 10 minutes,\u00a0 dip each\u00a0stuffed jalapeno in milk, and then into the breadcrumbs.\u00a0 Place on rack or board and allow to set for 10 minutes.<\/p>\n Once the last set up has completed,\u00a0 heat the oil to 365F or 180C.\u00a0 Slowly put a few pieces into the oil at a time.\u00a0 Don\u2019t overload the oil.\u00a0 Cook for 2-3 minutes, turning once or twice.\u00a0 Remove to a rack to drain the oil (or place on paper towels).\u00a0 Cook remaining stuffed jalapenos.<\/p>\n <\/p>\n Serve immediately.\u00a0 Hints:<\/p>\n 1.\u00a0 Make a large batch of these, but only partially cook them \u2013 cook for 1 minute, just giving them a light brown crust.\u00a0 Drain on a rack.\u00a0 Place each popper on a baking sheet, and freeze.\u00a0 Once frozen, place in a zip top bag.\u00a0 To finish the cooking, heat the oven to 400F or 205C.\u00a0 Cook frozen for 8-10 minutes, or until hot.<\/p>\n 2. You do not have to use jalapenos.\u00a0 Use a less \u201chot\u201d pepper such as chili peppers.<\/p>\n We got in the mood for junk today, and made these really amazing jalapeno poppers. We found the original recipe (for 32!) and adjusted as neede Continue reading <\/a><\/p>\n
\n2 Ounces of Shredded cheese \u2013 cheddar (or a mix of cheddar and Monterey Jack)
\n1 teaspoon Bacon pieces
\n6 Jalapenos
\n1\/2 cup milk
\n1\/2 cup flour
\n1 cup bread crumbs (home made are best!, but otherwise, a decent brand, unseasoned)
\nOil for deep frying<\/p>\n
\n<\/a><\/p>\n<\/a>these.<\/p>\n<\/a>Repeat one last time (yes!! I swear, this just MAKES these perfect) –\u00a0 dip each in jalapeno in milk, and then into the breadcrumbs.\u00a0 Place one last time on the rack or board and allow to set for 10 more minutes.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"