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Jalapeno Poppers

Halve and seed jalapenos (and/or sweet peppers)
Remove ribs/membrane if you want ‘cooler’ peppers
Freeze the halved peppers before stuffing them
(protip: it’s much easier to work with halved peppers rather than trying to fill ‘slit’ whole peppers)

inside mixture:
1# (approx) bacon/chorizo/pork sausage (some combo), finely crumbled
1 1/2 c grated mozzarella
1/2 c grated parmesean
1/2 c (+) mascarpone
1 onion, fine dice
1/4 c cilantro, finely chopped
salt & pepper to taste

[cheese quantities to taste]

makes filling for ~3 dozen peppers

Saute meat(s)
Saute onion (with salt/pepper).
Allow meat/onion mixture to cool before adding cheese mixture.

1/2 c (+) flour
1/2 c milk
1 egg
1 T Emeril rub

Dredge should be fairly thick.
Cayenne can be substituted for/added to the Emeril rub if you like spicier.
(add ~1T salt to the dredge if you skip the Emeril rub)
(protip: skip the salt if you prefer bland fried food)

Breading mix:
2 c panko
3 T flour
1 T Emeril rub

Re-freeze the pepper halves after stuffing them with the cheese mixture.
(protip: press the cheese mixture firmly into the pepper halves so they don’t fall out as easily when frozen)

To assemble:
(optional: Dust pepper halves lightly with cornstarch, allow to sit 3 mins)
Dip peppers into milk mixture, then press into panko mixture

Re-freeze breaded peppers prior to frying