Best Crispy Jalapeno Poppers Recipes
AIR FRYER JALAPEñO POPPERS
We have a high bar for jalapeño poppers, and this easy air-fryer version surpasses it. In our books the jalapeño itself needs to be cooked through but still sturdy enough to support all the filling. This recipe calls for large jalapeños, which fit more filling than smaller ones and tend to be sturdier. The molten cheese will not spill out of these poppers thanks to the way they are filled and rested for a few minutes in the air fryer after cooking. Finally, the breadcrumb coating remains crispy for a very long time because of the addition of crushed kettle potato chips.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 servings (24 poppers)
Number Of Ingredients 7
Steps:
- Working with disposable rubber gloves to protect your skin, halve each jalapeño lengthwise, slicing through the stem. Remove the seeds and white ribs with a spoon or small melon baller. Arrange the halves on a baking sheet rounded sides down. If any of the halves tilt sideways instead of standing straight up, slice a sliver of skin off the rounded side, making sure not to cut through to the cavity, so they sit level.
- Add the cream cheese and Cheddar to a small bowl and mix together with a rubber spatula until combined. Stir together the breadcrumbs and potato chips in a medium bowl.
- Divide the cream cheese mixture among the jalapeño halves, smoothing it down with your finger or the back of a butter knife so the filling is level with the top of the jalapeno, not mounded. (You may have extra filling depending on how large your jalapenos are.) Firmly press the breadcrumb mixture over the cream cheese to fully coat. Spray the breadcrumbs with nonstick spray.
- Preheat the air fryer to 400 degrees F and set to cook for 4 minutes. Arrange the poppers in a single layer in the basket so they're not touching, working in batches if necessary. Air fry the poppers without opening the basket to check on them. When the air fryer turns off, let the poppers sit in the basket for another 4 minutes without opening the machine. (this will allow the poppers to cool slightly and the cheese to set so it doesn't slide out-don't worry, it'll still be gooey.)
- Carefully open the air fryer basket and remove each popper with a spatula. Serve the poppers sprinkled with the bacon.
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
CRISPY JALAPENO POPPERS
Jalapeno poppers are always a favorite for my football games. I think this will be my next Sunday's treat to the boys and some Stuffed Mash Potato patties with my Asian Sesame Seed Wings! Yummy!
Provided by Connie "Kiyu" Guerrero
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeño pepper halves.
- 2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapeños first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes.
- 3. Dip the jalapeños in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.
- 4. Place in the freezer to chill for about 20 minutes before frying. TIP: Chilling will make the poppers more crispier.
- 5. In a deep pot, heat the oil to 365 degrees F. Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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