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Recipe For Jalapeno Poppers

recipe for jalapeno poppers

Garlic-Stuffed Jalapenos Recipe

1 large ripe avocado, peeled and mashed
1 package (8 oz) cream cheese, softened
2 whole heads fresh garlic, finely chopped
1 large yellow onion, finely chopped
1/2 large bell pepper, finely chopped
30 jalapeno peppers, canned in oil
Blend avocado and cream cheese with a fork. Add garlic, onion and bell pepper. Mix thoroughly.

Trim stems from jalapeno peppers. Cut in halves lengthwise. Remove seeds. Fill each half with approximately 1 Tbsp of filling.

Serve either at room temperature or chilled. Filling may be stored in refrigerator for up to 5 days.

recipe for jalapeno poppers

Baked Jalapeno Poppers

1/2 package cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 Tbsp. bacon bits
1/8 tsp. salt
1/8 tsp. chili powder
1 lb. jalapenos, halved lengthwise and seeded
1/4 cup dry breadcrumbs

Combine cheeses, bacon bits, and seasonings. Spoon into pepper halves. Roll in breadcrumbs. Place on greased cookie sheet and bake uncovered at 300 degrees for 20 - 25 min. Serve with sour cream

recipe for jalapeno poppers

Jalapeno Feta Poppers
Feta Cheese Poppers

Feta cheese
Whole grain flour

Clean out the jalapenos by cutting a slit out of the sides and carefully scraping the seeds out. Sometimes water pressure from a faucet will help. The most I can do without gloves is 6. Keep the stems on those 6 buggers, and drop them into a pan of hot oil. They don't have to be deep fried at this point, just cooked down a bit, and the oil helps the coating adhere. Frying also helps spice up the oil. In a small food processor, blend the feta cheese, using some of the whey or water to help it blend to a firm-soft consistency. Don't let it get too liquidly, it should adhere to a spoon held upside down. When jalapenos have softened a bit, remove from pan and place on a strainer or non-absorbent surface. Fill with creamed feta. Mix extra feta with whole grain flour to form the coating. This doesn't work if you try to process it, because then it will form little granules of cheesy flour that won't adhere. A paste also is not great. You want some paste and some plain flour. You can
add salt to the flour if the feta is not salty enough for your tastes.

Dip the filled jalapenos in the flour to coat. Then briefly dip in water, and dip in flour again. Set aside until all are coated. Then add more oil to the pan, or start with fresh oil,
and add enough in to half cover the jalapenos. Fry a few at a time and serve hot. These get a great crust if you get it right

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