Ingredients with Measurements:
- 8 oz. cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup beer
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- Salt and pepper to taste
- 12 jalapeno peppers, halved and seeded
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, mayonnaise, beer, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix until well combined.
2. Fill each jalapeno half with the cheese mixture.
3. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs.
4. Dip each jalapeno popper in the flour, then in the beaten eggs, and finally in the panko breadcrumbs, making sure to coat well.
5. Heat the oil in a deep fryer or large pot to 375°F.
6. Fry the jalapeno poppers in batches until golden brown, about 2-3 minutes per batch. Use a slotted spoon or spider strainer to remove the poppers from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with pub cheese dip.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature for frying: 375°F
Serving size:
- Makes 24 jalapeno poppers
Nutritional information:
- Calories: 150 per serving
- Fat: 12g
- Carbohydrates: 7g
- Protein: 5g
Substitutions for ingredients:
- Instead of beer, you can use chicken or vegetable broth.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
Variations:
- Add cooked and crumbled bacon to the cheese mixture for extra flavor.
- Use different types of cheese, such as pepper jack or gouda, for a different taste.
- Add diced green chilies or chopped bacon to the cheese mixture for added texture.
Tips and tricks:
- Make sure the cream cheese is softened before mixing with the other ingredients.
- Use gloves when handling jalapeno peppers to avoid getting the oils on your skin.
- If you want a milder flavor, remove the seeds and membranes from the jalapeno peppers before filling them with the cheese mixture.
Storage instructions:
- Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the jalapeno poppers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the jalapeno poppers on a platter with the pub cheese dip in a bowl in the center.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- French fries or sweet potato fries
- Coleslaw
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese mixture is too thick, add a little more beer or mayonnaise to thin it out.
- If the jalapeno poppers are not crispy enough, increase the frying time by 1-2 minutes.
Food safety advice:
- Make sure the oil is heated to the correct temperature to avoid undercooked or overcooked jalapeno poppers.
- Always wash your hands and utensils thoroughly before and after handling jalapeno peppers.
Food history:
- Jalapeno poppers are believed to have originated in Texas in the 1970s.
Flavor profiles:
- Spicy, cheesy, crispy
Serving suggestions:
- Serve as an appetizer or snack.
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