Have any of you made Jalapeno Poppers?

[DalesCarpentry]

My wife and I love Jalapeno Poppers. The ones with the Chedar cheese in the not the Cream cheese. I asked her is she could make them home made because they are expensive store bought. She said she did not know how. She says she does not know how to keep the Chedar cheese in them. I can't find anything on the net about them so I though I would ask you guys. I also plan on stuffing our Banana Peppers this year with a recipe I found on the net. It sure sounds good and I can't wait for the Banana Peppers to be ready so we can try it. Here is the recipe. Dale

http://allrecipes.com/Recipe/Bobs-Stuffed-Banana-Peppers/Detail.aspx

[torpedoman]

I take the long johns or anaiheim peppers and split them, stuff with cooked sausage, cheese,mushrooms pin them up with toothpicks, dip in batter and deep fry until batter is browned.

[pastorp]

TM, boy-howdy does that sound good.

The mexican way with either long green chilies or Jalapeno is to roast until the skin begins to bubble up. You peal off the outer skin then cut a slit and put a small square of cheese in long enought to fill the length of the chilie.
 
You can dip in batter but the traditional coating is beaten egg whites. then fry in a little oil in a cast iron frying pan.

I can eat 2 dozen if I'm hungry.  enjoy Regards

[XxLT250RxX]

Just finished off several of them.  Took the largest Jalapeņo peppers I could find and split it lengthwise.  Use a spoon and scoop out all the seeds and ribs.  Cut a piece of Sharp Cheddar that will just fill the pepper half.  Took a Johnsonville Better Cheddar sausage and cut it in half then split it lengthwise and placed on the cheddar/pepper making a cap to keep the cheese in.  Wrapped in bacon to hold it all together.  Grilled until the bacon is cooked.  I eat till I hurt.

[DalesCarpentry]

Just finished off several of them.  Took the largest Jalapeņo peppers I could find and split it lengthwise.  Use a spoon and scoop out all the seeds and ribs.  Cut a piece of Sharp Cheddar that will just fill the pepper half.  Took a Johnsonville Better Cheddar sausage and cut it in half then split it lengthwise and placed on the cheddar/pepper making a cap to keep the cheese in.  Wrapped in bacon to hold it all together.  Grilled until the bacon is cooked.  I eat till I hurt.

Thanks Dale

[GRIMJIM]

Didn't we just do this recently? My mind is going.

I like the cream cheese.
Split large jalapeno and scoop out the seeds.
Fill with cream cheese.
Place slice of venison (shrimp is really good also) on top of cream cheese.
Wrap in bacon (everything's good with bacon). 
Skewer with a toothpick just to hold it together.
Cook on barbecue until meat is done.

[DalesCarpentry]

Didn't we just do this recently? My mind is going.

I like the cream cheese.
Split large jalapeno and scoop out the seeds.
Fill with cream cheese.
Place slice of venison (shrimp is really good also) on top of cream cheese.
Wrap in bacon (everything's good with bacon). 
Skewer with a toothpick just to hold it together.
Cook on barbecue until meat is done.

Yea we did. It ran on the Pot bellied stove also. Dale

[GRIMJIM]

That's a relief. My wife keeps telling me I'm losing my mind. Now I have proof I'm not.

[m-g Willy]

Cut top off pepper then fill with choise of cheese.
Dip in milk and beaten egg, and roll in bread crumbs.
Lay on cookie sheet and freeze. (Lay the peppers on sheet , not yourself!)
Being frozen makes them easier to fry without the cheese melting and running out before outside is done.
When you are ready to eat them just take them from freezer and drop them in deep fryer.
Takes a little playing around with the heat and timing till you get the coating fried nice and brown while still keeping the cheese inside.

[JBlk]

My wife takes hot bananna peppers and slices them lenght wise.She removes the seeds and fills them with creame cheese and them puts them in the frige to get chilled.She mixes a heavy pancake batter and also chills that.When both the peppers and the batter are chilled she dips the peppers in the batter and frys them in hot oil in her deep fryer.If you don't chill the materials first the batter won't adhear to the peppers when frying.I have also used this with jalapenos and anahimes.

[Drilling Man]

TM, boy-howdy does that sound good.

The mexican way with either long green chilies or Jalapeno is to roast until the skin begins to bubble up. You peal off the outer skin then cut a slit and put a small square of cheese in long enought to fill the length of the chilie.
 
You can dip in batter but the traditional coating is beaten egg whites. then fry in a little oil in a cast iron frying pan.

I can eat 2 dozen if I'm hungry.  enjoy Regards

  The best/fastest way i've found to get the skins off is to use a propane soldering torch.  I stab the pepper in the stem end with a fork, and start torching them all over.  Then i hold them under cold running water, and slip all the skin off, using the side of the fork...

  I do this ALL the time, and even keep a torch in the kitchen just for this job...

  DM

[rex6666]

you can also put the peppers on the grill, till the skin starts changing color the
wrap them in a wet towel skin will slide off, used to do 30-40lbs at a time like that then put in sandwich bags and freeze till needed.
As for jalapeno and cheese just grab the jalapeno in one hand and the cheese
in the other take a bite of cheese and then a bite of jalapeno, much much
simpler.

[mcwoodduck]

When I make them
Option 1.
I cut the tops off of the pepper and hollow it out.  ( seeds can be planted to grow more.)
In goes what ever cheese I want.  I usually make a mix of cream, cheader, Jack, and Queso Fresco
then I paint the cut with an egg wash (egg white and a little water)  Same stuff you use to glue ravolli together.
and put the top back on and wait for it to set a little.
Standard breading flour mix and into the fryer. ( go onto Foodnetwork for a lesson in breading stuff to fry)
when they come out they are golden brown and they have LAVA on the inside.
hit them with some kosher or sea salt and give them a couple minutes to rest.  then serve.
left overs or extras cooked on purpose can be frozen on wax paper and then just add to a zip top bag.
toss in Nuke box and reheat a couple at a time.  When I break out the turkey fryer for a bird the oil gets used a lot that week and a bunch of stuff gets fryed to be frozen like chicken wings, Chicken parts, and french fries.

Option 2 is to cut length wise and hollow out
Add a little olive oil ( I use one of the pump up spray things) and toss on the grill cut side down for 3 min over hot grill.  Also works well on Hot Cast iron grill pan in the house.
flip and add salt and cheese.  Or  cheese and cooked and crumbled bacon or pulled pork or brisket BBQ.
The brisket ones are really good.
cook for another 2 min with the grill top down.  Scoop and serve.

[hunt-m-up]

I'm just finishing off a little Chicken Marsala, but I just got hungry all over again, gotta try some of those ideas.