Garden Poppers

I fried up some Jalapeno Poppers (fresh from the garden) the other day and made the mistake of bringing the extra ones to work, so now I have to blog about the recipe! It is very time consuming if you do it by yourself, but once all of the jalapenos are cut in half and seeded, it only takes a matter of seconds. Why do I call them garden poppers? Well, first to encourage everyone to have a garden, and second, this recipe can be used for any garden variety pepper, including bell peppers, but you will need significantly more cheese!

What you’ll need:
PS. My recipes are rarely unit conscious… I don’t tend to measure things before I cook them. That takes the fun out of it!

  1. Between 10 and 50 jalapenos (depending on how many people you’ll be feeding). Each jalapeno makes 2 poppers, and the average person can probably consume 10 poppers in one sitting!
  2. At least one other person to help cut the jalapenos and scrape out the seed
  3. Deep frier. A sauce pan and some metal utensil to remove the poppers works too.
  4. One box (about 8 oz) of cream cheese for every 30-50 jalapeno halves (depending on how cheese you like them).
  5. One bag of shredded cheddar for every 30-50 jalapeno halves.
  6. Milk
  7. Parsley, Basil, and maybe oregano would be good too!
  8. Salt and Pepper
  9. Flour
  10. Canola Oil
  11. Bread crumbs (this is pretty important. I tried making them without bread crumbs and, well, they tasted pretty crumby!)
  12. Paper towel
  13. 2 bowls

Step One: Halve all of your jalapenos and scrape out the seeds. The seed is by far the hottest part of the pepper and will not be very pleasing (no matter how hot you like your food).
Note: I of course recommend saving the seeds and composting them!

Step Two: Mix your cream cheese and cheddar cheese. Add a tablespoon or so of your herbs for every block of cream cheese. Add a dash of salt and pepper. Stir up really well.

Step Three: Lay out all of your jalapeno halves on a cookie sheet. Add a clump of cheese mixture to each half. I usually do not make the cheese bulge out of the halve, but you can.

Step Four: Put some milk in one bowl and your flour in a second bowl. Dip each stuffed halve into the milk, then into the flour. Make sure that the flour completely covers the halve. Lay them out on the cookie sheet again and let dry for at least 10 minutes. During this time add your oil to the deep frier or sauce pan. Heat oil to 365 degree F.

Step Five: Replace the flour bowl with bread crumbs. Dip the lightly coated stuffed halves into milk again then into the bread crumbs. Lay them out on the cookie sheet to dry for a couple minutes.

Step Six: Place breaded, stuffed jalapeno halves into metal strainer (that comes with a deep frier) or whatever utensil that will allow you to safely remove jalapenos from the scorching hot oil. Keep poppers in the oil until the bread crumbs turn a light to medium brown. Check to make sure that your cheese is not oozing out of the poppers (this can be messy). If your cheese is oozing out, the temperature is probably too high, or you left them in too long.

Finally: Remove the poppers and set them on a paper towel to soak and cool down. I recommend waiting a half hour to 45 minutes before serving (they are really really really hot, not kidding!)


1 Response to “Garden Poppers”

  1. 1 Dimity September 18, 2008 at 2:03 pm

    You make these for me…you make these for me now, Keeley!!

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