Best Jalapeno Poppers Williams Sonoma Recipes
JALAPENO POPPERS - WILLIAMS SONOMA
Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try. I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor. Make sure you wear gloves when handling the raw jalapenos. The little effort involved with making this was so worth it. I'm sure you could also do these in a regular pan in the oven - but we loved that grill flavor. Be sure and get all those little seeds out or they can be really hot.
Provided by Bonnie G 2
Categories High Protein
Time 1h
Yield 18 peppers, 18 serving(s)
Number Of Ingredients 6
Steps:
- In fry pan over medium high heat, warm olive oil.
- Add onions, season with salt and cook until onion is soft and translucent, 6-8 minutes.
- Add chorizo and cook, crumbling with the back of a wooden spoon, until meat is cooked through, 5-7 minutes.
- Transfer chorizo mixture to a paper towel-lined plate and let cool to room temperature.
- Prepare a grill for indirect grilling over medium high heat.
- Cut 1/4 inch of top of each jalapeno pepper.
- Using a thin knife, hollow out centers of peppers, removing seeds and ribs; do not cut through the flesh (I got a special tool from WS to make this easier).
- Transfer chorizo mixture to small bowl, add cheese and stir to combine.
- Using fingers stuff the center of each pepper with 1-2 tablespoons of chorizo mixture, pressing it down to fill the entire pepper.
- Place filled peppers upright in the pepper roaster. (any lefover filling can be used for nachos or scrambled eggs).
- Place pepper roaster on grill over indirect heat, cover grill and roast until peppers are tender, 20-30 minutes.
- To test for doneness, insert a paring knife into the side of pepper; it it pierces easily the peppers are done. Interios peppers will be more crisp than those alonge the outside of roaster.
- Transfer roaster to a platter and serve poppers immediately.
Nutrition Facts : Calories 153, Fat 12.5, SaturatedFat 5, Cholesterol 28.1, Sodium 347.4, Carbohydrate 2, Fiber 0.5, Sugar 0.8, Protein 8
PEPPER POPPERS
These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.
Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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
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