Recipe: Appetizer : Jalapeno Firecrackers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
Ingredientsjalapenos nori cracker crumbs corn meal
DirectionsSteam the jalapenos about 15 min. or until the skin begins to pucker. Plunge into very cold water [to stop the cooking and toughen them up].
Slit pepper down one side and scrape out as much seed & vein as you want. [I made a scraper by pounding the small handle end of a spoon into a sort of claw and honed it as close to surgical sharpness as possible].
Fill the pepper with cream cheese, or your own concoction. Whatever, it must be pre-cooked. We are not re-cooking the pepper or filling.
Here is my only personal contribution to the recipe: Cut a nori sheet into 1/2" strips, wet, and wrap around the filled pepper. It will help hold in the filling during cooking. Could we call this a Sushi Popper? ;>
Freeze your creation so the cheese will harden. Keep frozen until ready to fry.
Dip the pepper in milk - roll in flour - dip in beaten egg - roll in your choice of final finish (bread or cracker crumbs, Panco, corn meal, tempura mix, etc.). If you have trouble with the milk & flour coating, [not sticking, or bunching up] try spraying the pepper with Pam [any non-stick oil spray] and rolling it in the flour. It takes a little longer but gives a very even coating and is ready for the egg bath and final coating.
Fry quickly in hot oil. Try one at a time until you find the right oil temp. The first one never comes out quite right.
"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3
"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21
"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.
"Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are..." - jennyc819
"Made with a hint of molasses, these ginger cookies stay soft for days." - behr
"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when..." - teppij