Jalapenos Popper Help

Jalapenos Popper Help - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

Directions

I'm trying to find out how to put that nice coating on the jalapenos like you get in the restaurants. The 2 ways I've tried have been putting them in milk than a cornmeal mixture. Last night tried dipping them in egg than breadcrumbs than frying them in oil. Coating just falls off. Anyone help me? Ant idea what I'm doing wrong or any "Popper" recipes. Thanking everyone in advance.

Tip # 1.
Hi there,
I had similar problems: those jalapenos are slippery customers. I had a couple of hundred stuffed ready to freeze and the "trial" ones wouldn't keep the coating. I eventually froze them (stuffed but uncoated) and made a beer batter, dipped the frozen poppers it (it congealed very satisfactorilly), popped them back in the freezer before they even started to thaw. A couple of hours later I took them out for a coating of egg and crumbs and quickly put them back in the freezer. Now when I want them I take a bunch out of the freezer and deep-fry them from frozen. Works for me but it's a bit labour-intensive unless you're doing a biggish batch. Cheers
------------------------------------------------------------

Tip # 2.
Take the jalapenos and dredge them in seasoned flour then a milk and egg mixture then in your breadcrumbs. The flour gives the egg and milk something to stick to and of course the egg and milk give the breadcrumbs something to stick to.


------------------------------------------------------------

Tip # 3.
Blanch the jalapenos first in briskly boiling water, then stuff them.
Dredge the blanched stuffed jalapenos in flour, then dip in beaten egg, then roll them in crumbs and deep fry. Make sure the oil is around 350 F for best results. The coating will stick fine. Good luck!

------------------------------------------------------------

Tip # 4.
I rub them on a grater lightly to scuff the skin . It doesn't take long to do a bunch and it helps the coating stay on. Hope this helps.

©
Published:




Latest Reviews

"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

"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.

"Best Chocolate Chip Cookies - Crisp edges, chewy middles, and so, so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself." - kris

"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82

"These cookies are great...you get a double dose of chocolate! My kids love them." - denise

"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie

Happy cooking...