Ingredients with Measurements:
- 12 jalapeno peppers
- 1 cup crushed corn chips
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Cutting board
- Knife
- Mixing bowls
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the oil in a frying pan over medium-high heat.
2. Cut off the stem end of each jalapeno and slice them in half lengthwise. Remove the seeds and membranes with a spoon.
3. In a mixing bowl, combine the crushed corn chips, flour, garlic powder, onion powder, paprika, salt, and pepper.
4. In another mixing bowl, beat the eggs.
5. Dip each jalapeno half into the beaten eggs, then coat it in the corn chip mixture.
6. Fry the jalapeno poppers in the hot oil until golden brown, about 2-3 minutes per side.
7. Use tongs to remove the poppers from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
This recipe makes 24 jalapeno poppers, serving size is 2 poppers per person.
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 290mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Instead of corn chips, you can use panko bread crumbs or crushed crackers.
- You can substitute the all-purpose flour with cornmeal or almond flour.
- For a spicier version, you can leave some of the seeds and membranes in the jalapenos.
Variations:
- You can add shredded cheese or cream cheese to the filling for extra flavor.
- Instead of jalapenos, you can use mini sweet peppers or banana peppers.
- You can also try different seasonings for the coating, such as cumin or chili powder.
Tips and tricks:
- Wear gloves when handling the jalapenos to avoid getting the spicy oils on your skin.
- Make sure the oil is hot enough before frying to prevent the coating from falling off.
- Drain excess oil from the poppers by placing them on a paper towel-lined plate.
- Serve with a dipping sauce, such as ranch or salsa.
Storage instructions:
Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the poppers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the jalapeno poppers on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a cold beer or margarita.
Suggested side dishes:
- Guacamole and tortilla chips
- Black bean and corn salad
- Grilled corn on the cob
Troubleshooting advice:
- If the coating falls off during frying, make sure the oil is hot enough and the jalapenos are well coated.
- If the poppers are too spicy, remove more of the seeds and membranes from the jalapenos.
Food safety advice:
- Wash your hands and cutting board thoroughly after handling jalapenos.
- Use a thermometer to make sure the oil reaches 350°F before frying.
- Make sure the jalapenos are fully cooked before serving.
Food history:
Jalapeno poppers are believed to have originated in Texas in the 1970s.
Flavor profiles:
Spicy, crunchy, savory
Serving suggestions:
Serve as an appetizer or snack.
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