Recipe: Appetizer : Poppers - 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
Mexican queso fresco
shredded Pepper Jack
You can try this - it is the most 'traditional' way. Get very large jalapenos and roast them on a griddle until the skin blisters. Put in a paper or plastic bag, or wrap in plastic wrap, and allow them to sweat. When cool enough to handle, peel off the outer skin and make a long, thin slit down the side of the chile (don't cut it all the way from top to bottom), and carefully remove the seeds and veins inside. You can rinse them if you want to at this point.
Stuff the chiles with grated cheese - pepper jack is a good choice, but if you really want to do it up, you can saute some chorizo, drain and crumble it, and mix it 1 part to 4-5 parts Mexican queso fresco, if available, or grated jack. Cut the chile along the slit, close the slit well, and refrigerate.
Set up a breading station: a pan of flour, and egg wash of eggs beaten with water or milk, salt added to taste, and a pan of breadcrumbs (Japanese breadcrumbs called 'panko' are available in oriental groceries, and are fantastic for this) or crushed corn tostadas or corn chips.
Heat 2.5" oil in a heavy skillet. Roll each pepper in the flour, shake off excess, dip in the egg, and roll in the crumbs. Pat the crumbs to make sure they adhere. Fry the pepper until it is golden and crisp. Drain on paper towels.
That's all there is to it - they are dynamite, and once you get the hang of it, you can make them up and store them, uncrumbed, in the refrigerator (I would suggest that you not use the chorizo sausage in the filling if you are going t hold them in the fridge for any length of time). Use your imagination with the cheeses. I live in Texas and I travel in Mexico a lot. I have come to love Mexican queso Chihuahua and Oaxacan quesillo (a kind of string cheese). Mozzarella makes a good filling, and Monterrey Jack grated and mixed with a little whole milk ricotta is also excellent. I'm sure brie would be very good too, but I would make certain that it is very well chilled in the pepper before trying to fry it.
"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13
"Using simple ingredients and only 30 minutes, this easy raisin scone recipe is a perfect sweet snack..." - willowsmom99
"Made with a hint of molasses, these ginger cookies stay soft for days." - amy1028
"I made this tonight but I put my own spin on it. I took someones advice from the reviews below and I seasoned the chicken with garlic salt and pepper then drenched it in flour sauteed for a few min on each side in real butter. I put the chicken in a pan and covered it in a mix of buffalo sauce ... " - nicolemrdz
"This snickerdoodle cookie recipe makes treats that are perfectly soft in the middle with a bit of..." - amy1028
"Thanks for sharing this wonderful tasting, easy to make dish. I printed out the recipe and took my crockpot on my camping trip, and it was so easy to do. I mixed half of all of the mixes together with the water, and mixed the other half of the mixes together to sprinkle over my chuck roast. Just to ... " - miss annie