Saturday, July 3, 2010

Kick Ass Jalapeno Poppers

Chef Buck cooks up some kick-ass Jalapeno Poppers.

Jalapeno Poppers Recipe
6-8 jalapeno peppers
4oz cream cheese
2 onions (chopped)
Herbs (cilantro, dill, cilantro, etc) to taste (minced)
1-2 tsp Cumin
Salt (to taste)
¼ cup Bread Crumbs
2-3 Tbsp Olive Oil

Remove cream cheese from fridge to soften (about 30 min. early). Slice off pepper tops and de-seed (a hand peeler makes this easy). Mix cream cheese, herbs, cumin, and salt together. Stuff peppers with cream cheese mixture. Dab the ends of the peppers into the bread crumbs to help seal the cream cheese inside. Heat olive oil in skillet to med heat. Add chopped onions (also add chopped red bell peppers if desired). Gently add stuffed jalapenos to the skillet. Stir onions and turn the peppers gently to cook on all sides. Some cream cheese may leak out, but it only makes the dish taste better. Cook 10-15 minutes until peppers are sautéed to liking.


  1. Hey Chef..if I want to bread the whole thing, like at my favorite eating place, how do I do that?

  2. The stuffed peppers can be breaded entirely in a combo of milk/egg, flour, and breadcrumbs. Using 3 small bowls: whisk 2 eggs and a tablespoon of milk together in the 1st, place all-purpose flour in the 2nd, and place bread crumbs in the 3rd (feel free to experiment with regular breadcrumbs, italian, panko, cornflakes, or whatever). Dip poppers in milk/egg mix, roll poppers in flour, then coat once more in milk/egg mix, and dredge through breadcrumbs until completely covered. Bake in 400 degree oven for 25-35 minutes or deep fry for appox. 3 minutes in hot oil. Baking is the healthier and easier option. If baking, try slicing/stuffing the peppers and serving them "half shell" style like oysters. This is a great way to get a nice, crispy breadcrumb topping.

  3. Thanks Chef, I'm on it. By the way, my big biker husband loves your stuff. Never thought I'd see the day

  4. Hey I made this the other day but I added bacon to the cream cheese concoction. I also did the triple dip thing and let it dry in between each breading. I dipped em in a mixture of mayo/ketchup... they were pretty yummy.

  5. Bacon sounds like a vert tasty idea...sadly, I've cut way back on my carnivorous leanings and only eat bacon in my dreams now (wipes away tear)

    The last batch of poppers I made, I did the triple-dip thing, too, using panko breadcrumbs. Camera Girl liked the poppers much better that way, although I still like to go the non-breadcrumb route.