Red Robin No-Fire Peppers
Red Robin No-Fire Peppers - 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
4 large fresh jalapeño peppers
1/4 pound cream cheese
3/4 tsp salt
1 tsp vegetable oil
2/3 cup self-rising flour
1/8 tsp garlic powder
1 dash paprika
1 dash onion powder
1/2 cup cornflake crumbs
vegetable oil for frying
On the side:
hot pepper jelly
Remove the stems from the jalapeños, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards.
Poach the jalapeño halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool.
Blot with a cloth or paper towel to dry the inside of each jalapeño slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeño half.
Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk.
In another shallow bowl, combine the floour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.
Add the cornflake crumbs to a third shallow bowl.
Working one at a time, dip each stuffed jalapeño into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeño into the egg and then back into the flour. Finally, dip the jalapeño back into the egg, then into the cornflake crumbs.
Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.
When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. Use enough oil to cover the jalapeños when frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.
It's important when you make these that you allow time for them to freeze. The freezing stage ensures that the coating stays on when the peppers are fried and prevents the cream cheese from squirting out as it heats up.
You can also make these ahead of time by frying them for only 1 1/2 minutes and then refreezing them until you are ready to serve them. Then cook the frozen jalapeños in hot oil for 3 1/2 minutes or until they are hot all the way through. You may also bake the frozen jalapeños in a 450 degree F oven on a greased baking pan for 10 to 15 minutes, turning them over halfway through the heating time.
"My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They ... " - kaykendrick50_12223
"Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan..." - caitlin koch
"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
"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jason sharp
"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy
"Thank you for posting this recipe. My boyfriend was diagnosed with cancer and had half of his tongue surgically removed last July. He finished chemo and radiation 4 months ago. This is the first thing he was able to eat with ease and enjoy at the same time." - bop102007