Ingredients with Measurements:
- 12 jalapeno peppers
- 2 habanero peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Spoon
- Small bowl
- Whisk
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. Cut off the stem end of each jalapeno pepper and slice them in half lengthwise. Remove the seeds and membranes with a spoon.
3. Cut off the stem end of each habanero pepper and finely chop them.
4. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped habanero peppers, garlic powder, onion powder, salt, and black pepper. Mix well.
5. Spoon the cheese mixture into each jalapeno half.
6. Place the flour in a small bowl, the beaten eggs in another bowl, and the panko breadcrumbs in a third bowl.
7. Dip each stuffed jalapeno half into the flour, then the beaten eggs, and finally the panko breadcrumbs, making sure to coat them well.
8. Place the coated jalapeno halves on a baking sheet lined with parchment paper.
9. Bake the jalapeno poppers for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is melted and bubbly.
10. Serve the habanero-jalapeno poppers hot.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe makes 24 habanero-jalapeno poppers, serving size is 2 poppers per person.
Nutritional information:
Calories per serving: 137
Total fat: 9g
Saturated fat: 5g
Cholesterol: 47mg
Sodium: 186mg
Total carbohydrates: 10g
Dietary fiber: 1g
Total sugars: 1g
Protein: 5g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of shredded cheese you prefer.
- If you don't have habanero peppers, you can use another type of hot pepper, such as serrano or cayenne.
- Instead of all-purpose flour, you can use cornstarch or almond flour.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed corn flakes.
Variations:
- You can add cooked and crumbled bacon to the cheese mixture for extra flavor.
- You can substitute the jalapeno peppers with mini sweet peppers for a milder version.
- You can add chopped fresh herbs, such as cilantro or parsley, to the cheese mixture for extra freshness.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid getting the capsaicin on your skin.
- If you want your habanero-jalapeno poppers to be extra spicy, leave some of the seeds and membranes in the jalapeno halves.
- If you want your habanero-jalapeno poppers to be less spicy, soak the jalapeno halves in cold water for 10-15 minutes before stuffing them.
- You can prepare the habanero-jalapeno poppers in advance and refrigerate them until ready to bake.
Storage instructions:
Store any leftover habanero-jalapeno poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the habanero-jalapeno poppers, place them on a baking sheet and bake in a preheated 375°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the habanero-jalapeno poppers on a platter and garnish with chopped fresh herbs, such as cilantro or parsley.
Garnishes:
Chopped fresh herbs, such as cilantro or parsley.
Pairings:
- Serve the habanero-jalapeno poppers with a cold beer or a margarita.
- Serve them as an appetizer before a Mexican-inspired meal.
Suggested side dishes:
- Guacamole and tortilla chips
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
- If the jalapeno halves are too small to stuff, use a melon baller or a small spoon to scoop out some of the flesh to make more room for the cheese mixture.
Food safety advice:
- Wash your hands and all utensils and surfaces that come into contact with the hot peppers to avoid cross-contamination.
- Make sure the habanero-jalapeno poppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Jalapeno poppers are believed to have originated in Texas in the 1970s. They are a popular appetizer in Tex-Mex and Mexican cuisine.
Flavor profiles:
Spicy, cheesy, crunchy.
Serving suggestions:
Serve the habanero-jalapeno poppers hot as an appetizer or snack.
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