Number 7 on our list of “28 Ways to Eat Pepper Jelly” is on or with Jalapeno Poppers. Although not difficult, this Jalapeno Pepper Jelly Popper Recipe (say that 10 times real fast) does take a little more time to prepare than some of our other recipes – – about 40 to 45 minutes. The feedback from your friends makes it worth the effort!
The origin of Jalapeno Poppers is a bit murky, but many believe they are an “Americanized” version of the classic Mexican dish, Chili Rellenos. As I recall, Jalapeno Poppers became “all the rage” in the restaurant scene during the early 1990’s.
Many believe it’s the seeds that produce the “fire” in peppers, but actually it is capsaicin that is concentrated in the veins of the fruit. Capsaicin stimulates the nerve endings in your mouth and tricks your brain into feeling the pain — more on this at “How Hot is Hot“.
In this recipe, we remove the seeds and most o the veins. The punch line here is that if you are looking for really hot Poppers, you will need to add some of your favorite hot sauce or dry rub.
- 12 to 16 medium-size Jalapeno
- 12 ounces Cream Cheese, softened
- 8 ounce package of shredded cheese. I prefer a mixture of Cheddar and Monterey Jack. The Monterey Jack provides a little more spice.
- 6 to 8 slices of bacon. I like to have about 1/2 slice bacon for each pepper.
- 1/2 cup onion
- 2 cloves garlic
- 1 teaspoon Knox Chipotle Dry Rub. This will provide some nice spice.
- 1 cup milk
- 1 cup flour
- 1 cup bread crumbs
- Vegetable oil for frying
- Jalapeno Pepper Jelly. You can increase the heat of your Poppers by selecting a Pepper Jelly with some kick.
- Set-out the cream cheese to soften.
- Halve each Jalapeno lengthwise, remove the stems, seeds and most of the membranes.
- Fry the bacon, let cool, then crumble. Remove any of larger pieces of fat. I only like to use the “crispy” pieces.
- Dice the onion and mince the garlic.
- In a medium-size bowl, mix the shredded cheese, crumbled bacon, onion, minced garlic, Chipotle Dry Rub and cream cheese. If the cream cheese is not very soft it can take a little effort to make the mixture.
- Spoon the cream cheese mixture into each split Jalapeno half. You don’t want the mixture flat with the Jalapeno. Make sure to use a generous amount of the mixture. This gives the Poppers that “round full pepper look” after they have been breaded and fried.
- Pour the milk in a medium size bowl. Pour the flour in a medium size bowl. Pour the bread crumbs on a cookie sheet or shallow pan.
- Dip each stuffed Jalapeno in the milk, then the flour and let dry.
- Next, roll each stuffed Jalapeno in the bread crumbs.
- Heat the oil to Medium-High. You need enough oil to cover the Poppers when frying.
- Deep fry each Popper about 2 1/2 minutes.
- Let the Poppers drain on a plate and paper towel.
- Spoon some Pepper Jelly on each Popper. You can also just serve the Pepper Jelly on the side for dipping.