Tuesday, September 8, 2009
4-Cheese Jalapeno Poppers
Warning: Although this recipe was a great success....please learn from my mistakes as noted.
I mean...I knew the risks, but I didn't think it would happen to me.
I didn't think it would pertain to Jalapenos.
I didn't think.
These little lovelies were my main contribution to the final summer hurrah! As stated on my recipe notes by one of my daughters YUM (followed by a smiley face).
You will start out with....
Lots of Jalapenos. The quantity will depend on the size.
Yes, size matters
I started with 12 very large Jalapeno Peppers
and ended up needing 17.
You will also need:
12oz cream cheese, softened
3 oz cheddar cheese, shredded
3 oz pepper jack cheese, shredded
3 oz monterey jack cheese, shredded
1 cup milk (more if needed)
1 cup flour (more if needed)
2 cups bread crumbs (more if needed)
Oil for deep frying
Combine the cheeses in a medium bowl.
Place your milk in another bowl, your flour in a separate bowl and your bread crumbs in yet another separate bowl.
You will make a slit along the length of one side of each jalapeno (not cutting all the way though)
With a spoon, scoop out the seeds and scrape the ribs off the wall (unless you really like the heat....I'm a whimp so I scraped). Be careful when scraping so you don't rip them or puncture them with the end of the spoon.
Kinda looks like one of those change purses I use to keep my lunch money in
Now....this is where I must ask that you heed the warnings
WEAR GLOVES! I have chopped, diced and sliced jalapenos before and have not had any issues other than spicy fingers for a little while. And even though I did not touch the insides of any of these jalapenos....the skin on my fingers burned. And tingled. They felt like they were extremely chapped. Not fun.
If you can, WEAR GLASSES! umm....getting squirted in the eye by jalapeno juice is not fun. You might want to keep your mouth shut too
And....VENTILATION! After every 3 0r 4 gutted jalapenos, I had to toss the insides into the trash....inhaling jalapeno fumes causes one to cough.
Stuff each pepper with the cheese mixture
Dip in milk, then roll in flour, set aside to dry
Once dry (about 10 or so minutes later), dip in milk again and roll in bread crumbs. Set aside to dry....
And one final time.....dip in milk and roll in bread crumbs, making sure they're thoroughly coated.
Only this time I got smart. I realized that the little stems that I left on the peppers could be pretty handy during these steps. Do yourself a favor and pour the milk into a tall glass. Don't fill too much cuz it will overflow, and dip away....
Set them all aside to dry and await for your big ole pot of ole to heat up to about 350 - 360'
Check these babies out!!!
Once the oil is heated, carefully drop about 3 or 4 peppers into the oil for about 2 or 3 minutes or until golden brown.
Let cool on a paper towel before serving.
I didn't have anything to dip them in, but I bet Ranch Dressing would've been good. I also wanted to wrap some bacon around them, but Sir Sportsalot vetoed that idea. (wth??). But they were good as is :)