The tofu and mixed vegetables in this stir-fry are incredibly tasty and nutritious. Sweet, tangy, and flavorful best describe the sauce. It is prepared at least once a week. Any other veggies can be used in place of or added.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 10 poppers |
Ingredients
- 1 quart oil for deep frying
- 10 jalapeno chile peppers
- 1 cup softened cream cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced garlic
- salt and pepper to taste
- 3 eggs, beaten
- 1 cup Italian-style seasoned bread crumbs
Instructions
- Preheat the broiler.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat and place in a small airtight container.
- In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
- Remove jalapenos from container. Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs.
- In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 13 g |
| Sodium | 524 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Best to use Ritz crackers!!!
Very good – used a favorite beer batter to bread the peppers. Did not add salt to filling.
Very good. I don’t like cilatro so I left it out and cut back on the garlic. Also better if you put them in the freezer before you fry them. It helps the bread crumbs stick better.
this recipe is good but i changed a few things. first i used a serrated knife to lightly scratch the skin instead of peeling it, to peel it was taking to long and was proving (for me) to be impossible, second i added a little bit of sausage to the filling mmmmmm good. have fun and enjoy!!
Loved the cilantro/garlic in filling. I leave stems on (as handle) for easier breading. I slice lengthwise along one side & use potato peeler end (prev mentioned) to gently scrap out seeds & some of the ribs. I swish around in water to help flush seeds out – then blot peppers dry. Using a baggie to pipe the filling works like a charm too. (Tip: lightly dust filled peppers with flour or cornstarch 1st so egg adheres better). Because this process requires a few steps I make at least 40 (or more) a batch. I prep the crm cheese and peppers one day…fill and bread (I use Panko crumbs) the next. I immediately freeze (single layer) on large baking sheet & then store in airtight bag. Poppers ready & waiting – YAY! Note: Jalapenos can vary in heat intensity and you can’t tell by sight, feel or smell – only once you take a bite. P.S The ‘Raspberry Inferno sauce” recipe on here goes wonderful as a dip for these! Give it a try.
I cut the peppers in half and stuffed with cream cheese mixture (I omitted cilanto and added shredded cheddar) Then I breaded the poppers and put into the fridge for an hour to firm up. Right before frying, I breaded the poppers one more time to give the poppers a nice thick, but not to thick, crust. I will use this recipe again! YUMMY
this was a good recipie.. my mistakes were truly my own. My motherwas given some pepers and it was passed that they were jalapenos… WRONG they were habaneros uh so I was killing my self and my friend with them. We only made it through 2 each… but the flavor was good.. And it killed her stuffy nose.. LOL. Defienitely will try again and I will go get my own peppers from the store… lol
this recipe had a good flavor to it which shocked me because most popper recipes are either bland,chewy or undercooked. I would also recommend lowering your oil temp or to use a peanut oil or some oil that can handle the high temps and not ruin the flavor of the popper. not good if left over the next day. Guys dont be macho, trust me USE GLOVES when handling the peppers
ALERT!!! To help keep the burn off your hands and in your throat from the fumes…while cleaning the peppers, use plastic gloves and clean them under water. It is a life saver, trust me, good luck…countrygirl, :o)
I have to say the filling for this is excellent. I added cheddar cheese to the cream cheese mix and used the leftovers as a delicious dip with crackers. This is a keeper.
This is a great popper recipe! I substituted panko bread crumbs, and cut out the veins inside the pepper to decrease the spiciness of the recipe. I serve with Trader Joes Sweet Chili Sauce. Yum Yum! To increase the spiciness of this recipe, simply mix the seeds from the peppers into the cream cheese mixture.
I followed this recipe to a “T” and they turned out super duper spicy. So hot in fact that my husband had to put them in the fridge over night and ate them the next day because they burned his mouth so bad. I suggest if you do not go for the extraordinarily spicy then do not broil the jalapenos before stuffing them with the cream cheese. Might be unbearable for some. Other than that, my husband thought they were great.
Cream cheese stuffing isn’t super flavorful.
Just a tip for those handling peppers. All you have to do (so you don’t have to worry about gloves or baggies on your hands) is coat your hands in olive oil. If your hands end up burning rub them in milk, not a milk based product..MILK. It takes the burn away immediately, and even works on the lips (sometimes it burns there too after eating a hot pepper). My Grandma used the oil method and passed it along to me, and also the rubbing of the milk. IT WORKS TRUST ME!!!
very good, i varied the recipe alittle, but will definately try this again.
My Husband & I are starting a small restaurant and I am testing recipes. This will be on our menu! I had several friends as testers and they gave it rave reviews. The best crust I’ve ever had. Much better than what you normally get in a restaurant, which is prepacked & frozen. I left the stems on the peppers. It makes a nice presentation & easier to pickup. Make sure you blanche the peppers until they start to get soft. If not, you have crunch, raw peppers. Thanks for the sharing this great recipe.
Gonna try this one this weekend. I did a bit of prep today. Heres a tip.. cut off the stem and use a potato peeler to scoop out the membrane and seeds. it worked for me quite well. then just put the cream cheese into a sandwhich bag, snip off the corner and pipe the cheese into the opening. Less mess!
Absolutely delicious! But more work than I want to go through again in the very near future. It’s August, the Jalapenos are in abundance so I grabbed a mess of them from the garden with good intentions and WOW did I set myself up for disaster. Two days later I had them all finished and ready for the freezer. They are a delight to the taste buds, but if you do a huge batch for freezing like I did, be sure you have a stool to sit on!
I don’t know if it was me or the recipe, but this was not the best or easiest recipe ever. It sounded simple enough when I started, but I have to agree with other members about when trying to make these with gloves or something else on your hands, it’s not exactly very easy. My kitchen looks like a disaster area now and they only tasted so/so. I will try them one more time just to see if it was me or if maybe there is a better recipe out there for poppers.
These were WAY too hot for me. I wasn’t even able to finish 3 and I normally love poppers. My guess is that a lot depends on the peppers that you buy and maybe how ripe they are, but I don’t know what to look for to determine how hot they’ll be. The recipe was also very time consuming. The peeling, deseeding, and filling were all a pain. I didn’t have gloves, so I put ziplock bags over my hands which made the job harder. If I were to make these again I might not roast the peppers and I’d probably cut them in half, which would make the seeding and filling easier. It would also cut the heat by increasing the filling to pepper ratio.
Like a previous review said, make sure you wear rubber gloves (or if you don’t have rubber gloves, put a ziploc bag over you hand) because you can easily burn your hands with the hot oils from the pepper. It won’t feel like it’s burning when you are doing it, but a few hours later, the burning will be so intense you can barely stand it! Also, I tried leaving some of the seeds in as one of the reviewers suggested, and they were REALLLLY hot. So, if you do that, be really careful how many seeds you leave in. Perhaps it was just the batch of peppers that I used…but I think they would’ve been hot enough without any seeds. My husband and I both LOVED the cream cheese filling with the cilantro and roasted garlic though…it was to die for. I will definitely make again – but I will definitely wear gloves next time and save myself from being in agony all night long (seriously…the burning lasted more than 12 hours…)