The Ultimate Homemade Jalapeno Popper

Ultimate Homemade Jalapeno Poppers

 

One of my absolute FAVOURITE things in the world! Yes, I am a sucker for a good jalapeño popper! And LUCKILY they are quite common around my parts (Cape Town area) because most bar-type restaurants have them on the menu. Wahoo! But LISTEN – they are not difficult to make yourself! So easy in fact! The hardest part is deseeding the jalapeños, because it takes ages! I make sure I get every little seed, because biting into one can have DIRE consequences (see me running to the bathroom with my tongue hanging out!). Additionally, I prefer a subtle spiciness, because then I can taste comes through, and the burn doesn’t overpower the flavour.

see also: Quest for the Best: Chili Poppers in Cape Town http://lorainesteyn.com/2017/04/best-chili-poppers-in-cape-town/

 


HOW TO CUT AND DESEED:


 

Ideally, do not cut the stems off. You can hold them by the stem when rolling them in batter mixtures – preventing your fingers from allowing some of the batter coming off. Also, hold them by the stem when lowering into the oil.

 

Cut a slit along the length of the jalepeno. Use the handle of a teaspoon to scoop out the seeds (it takes some practice to train your fingers – but don’t lose hope!).

 


FILLINGS:


 

Oh my goodness – there is a WORLD of possibility! You can fill jalapeños with ANYTHING! They are so wonderfully versatile…

 

Cheeses:

feta

mozarella

cream cheese

parmesan

cheddar

 

Ultimate Homemade jalapeno Poppers

 

Meats:           

bacon

chorizo

salami

chicken

mince

 

Other:

peppadews

dates

Ultimate Homemade Jalapeno Poppers

 

Stuffing a jalapeno:

 

This is not a difficult task. All you do is take whatever you want inside the jalapeño, and STUFF it into the slit.

 

Great combinations:

 

  1. Three cheese: cream cheese, feta, cheddar
  2. Cream cheese and bacon bits
  3. Plain feta
  4. Plain cream cheese
  5. Cream cheese and small bits of chorizo or salami
  6. Cream cheese and peppadews
  7. Mozerella and feta
  8. Chicken mayo
  9. Cream cheese, a chopped date and bacon

 


BATTERS:


 

Again – SO MANY OPTIONS! I love it!

 

  1. Beer batter: makes a lovely puffy jalapeño popper.
  2. Flour and egg: roll the jalapeño in flour then egg, and flour again (repeat).
  3. Breadcrumbs: ohhh so crispy!
  4. Cornflakes: made into crumb – very crispy.
  5. Doritos: one of my personal favourites!
  6. Gluten free options like rice flours, potato flours etc.

Ultimate Homemade Jalapeno Poppers

 

How to crumb the jalepeno:

 

You will need:

 

  • A bowl of flour
  • A bowl of whisked eggs
  • A bowl of desired crumb (cornflakes, breadcrumbs, Doritos etc)

 

  1. Prepare your three bowls: 1 flour, 1 egg, 1 crumb
  2. Take the already stuffed jalapeño (filled with desired filling), and cover in a layer of flour.
  3. Next, dip in the egg mixture.
  4. Dip again in the flour.
  5. Then in the egg mixture again.
  6. Lastly, dip in the desired crumb and COVER WELL!
  7. Gently take the jalapeño by the stem and lower into hot oil.

 

Tip:     If using breadcrumbs: after crumbing, place the jalapeños in the fridge for at least 30 minutes. This will make them crispier!

 

How to make a beer batter:

 

You will need:

 

  • 1 cup flour
  • 1 tsp baking powder
  • 2 eggs, beaten
  • ½ cup cold beer
  • seasoning: garlic and herb salt

 

  1. Combine all the ingredients into a bowl, and mix until a smooth batter is formed.
  2. Allow to stand for at least 30 minutes.
  3. Dip the alredy stuffed jalapeño into the batter.
  4. Cover nicely, and gently lift out of the bowl and into hot oil.

 


COOKING:


 

This is also not rocket science, so do not FEAR 🙂 When cooking in oil – there is no specific time you need to cook these treats: cook them until nicely browned – golden – not too dark. But I ususally try and cook them as long as possible before turning too brown…I like the jalapeño crunchy but not raw, and the cheese nice and melted 🙂

 

 


 

 TIPS TO SAVE TIME:

 

  • Deseed in advance – this saves a TON of time!!
  • Prepare fillings in advance, example: grate cheeses, cook bacon, prepare batters.
  • Wrap in bacon (no batter) and bake in the oven.
  • Use a large pot and LOTS of oil to fry many at a time.

 

TIPS TO MAKE LOW CARB:

 

  • Fillings: stuff them with anything mentioned.
  • Don’t cover them in batter – rather just wrap them in bacon.
  • Substitute flour and breadcrumbs with low-carb options.

 

TIPS TO MAKE LOW CALORIE:

 

  • Fill jalapeños with meat-based fillings and low fat cheeses like: mince and mozerella/ feta.
  • Wrap in bacon and bake at 180 degrees for 20 minutes instead of frying.

 


 

There you have it! I hope you will try making these yummy poppers by yourself, because they honestly taste better homemade – and people will LOVE you for making these! A perfect snack with drinks I tell you!

And if you have love jalapeño poppers as much as I do – and you’ve perfected them yourself – PLEASE SHARE YOUR WISDOM WITH ME – even some interesting filling combinations. xxx

 

see also: Quest for the Best: Chili Poppers in Cape Town http://lorainesteyn.com/2017/04/best-chili-poppers-in-cape-town/

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