Red Robin No-Fire Peppers
Recipe: Appetizer : 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.
"I'm looking to make a really good roast for Christmas. I've made lots of roasts, but never anything that was great. I'm wondering what cut of meat I should use? Also, I would like to try the red wine, since I recall having a delicious roast once and was told they used red wine. Does it matter what ... " - kaila r.
"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.
"Perfectly cooked medium-rare prime rib is the result every time you" - dinner2
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when..." - teppij
"Awesome Broccoli-Cheese Casserole Recipe and Video - My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!" - chef john