Ingredients with Measurements:
- 12 jalapeno peppers
- 8 oz. Queso de Brez cheese, softened
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- Vegetable oil for frying
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Spoon
- Small bowl
- Whisk
- Plate
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the frying pan with vegetable oil over medium heat.
2. Cut off the stem of each jalapeno pepper and slice them in half lengthwise.
3. Remove the seeds and membranes from each pepper half.
4. In a mixing bowl, combine the softened Queso de Brez cheese, chopped cilantro, diced red onion, diced tomato, garlic powder, cumin, salt, and black pepper. Mix well.
5. Stuff each jalapeno pepper half with the cheese mixture.
6. Place the flour on a plate and coat each stuffed jalapeno pepper half with flour.
7. In a small bowl, whisk the eggs.
8. Dip each flour-coated jalapeno pepper half into the beaten eggs, then coat with panko bread crumbs.
9. Fry the coated jalapeno pepper halves in the preheated frying pan until golden brown, about 2-3 minutes per side.
10. Use tongs to remove the fried jalapeno poppers from the frying pan and place them on a plate lined with paper towels to drain excess oil.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 24 jalapeno poppers
Nutritional information:
Calories per serving: 90
Fat: 4g
Carbohydrates: 10g
Protein: 3g
Substitutions for ingredients:
- Queso de Brez cheese can be substituted with cream cheese or any other soft cheese.
- Cilantro can be substituted with parsley or basil.
- Red onion can be substituted with white onion or shallots.
- Panko bread crumbs can be substituted with regular bread crumbs.
Variations:
- Add cooked and crumbled bacon to the cheese mixture for a smoky flavor.
- Use different types of cheese, such as cheddar or pepper jack, for a different flavor.
- Add diced jalapenos to the cheese mixture for an extra kick.
Tips and tricks:
- Wear gloves when handling jalapeno peppers to avoid getting the pepper oils on your skin.
- Make sure the cheese is softened before mixing it with the other ingredients.
- Use a spoon to scoop out the seeds and membranes from the jalapeno peppers.
- Make sure the oil is hot enough before frying the jalapeno poppers to ensure they cook evenly and become crispy.
Storage instructions:
Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover jalapeno poppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the jalapeno poppers on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Guacamole
- Salsa
- Chips and dip
- Rice and beans
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the jalapeno poppers are not crispy enough, increase the heat of the oil or fry them for a longer time.
Food safety advice:
- Wash your hands thoroughly before and after handling jalapeno peppers.
- Use a clean cutting board and knife to avoid cross-contamination.
- Make sure the oil is hot enough before frying to avoid undercooked food.
Food history:
Jalapeno poppers originated in the United States in the 1980s and have since become a popular appetizer in many restaurants and households.
Flavor profiles:
Spicy, cheesy, crispy
Serving suggestions:
Serve as an appetizer or snack.
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