Ingredients with Measurements:
- 12 jalapeño peppers
- 8 oz. cream cheese, softened
- 1/4 cup grated cheddar cheese
- 1/4 cup grated Monterey Jack cheese
- 1/4 cup Sotol
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Spoon
- Small saucepan
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or heavy-bottomed pot with vegetable oil to 375°F.
2. Cut off the tops of the jalapeño peppers and remove the seeds and membranes with a spoon. Rinse the peppers under cold water and pat them dry with paper towels.
3. In a mixing bowl, combine the cream cheese, cheddar cheese, Monterey Jack cheese, Sotol, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
4. Spoon the cheese mixture into the jalapeño peppers and press it down with a spoon to fill them completely.
5. Put the flour, beaten eggs, and panko breadcrumbs in separate bowls.
6. Roll each stuffed jalapeño pepper in the flour, then dip it in the beaten eggs, and finally coat it with the panko breadcrumbs. Press the breadcrumbs gently to adhere to the pepper.
7. Fry the jalapeño poppers in batches for 2-3 minutes or until golden brown. Use a slotted spoon to remove them from the oil and drain them on paper towels.
8. Serve the Sotol and jalapeño poppers hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Preheat the deep fryer or heavy-bottomed pot with vegetable oil to 375°F.
Serving size:
This recipe makes 12 Sotol and jalapeño poppers.
Nutritional information:
Calories: 160
Fat: 11g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 200mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar and Monterey Jack.
- If you don't have Sotol, you can use tequila or vodka instead.
Variations:
- You can add cooked and crumbled bacon to the cheese mixture for extra flavor.
- You can use different types of peppers, such as poblano or Anaheim, instead of jalapeño.
Tips and tricks:
- Wear gloves when handling the jalapeño peppers to avoid getting the spicy oils on your skin.
- Make sure the cheese mixture is well combined and smooth to make it easier to stuff the peppers.
- Don't overcrowd the deep fryer or pot to ensure even cooking and crispy texture.
- Serve the jalapeño poppers immediately after frying for the best taste and texture.
Storage instructions:
You can store the leftover Sotol and jalapeño poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the jalapeño poppers, preheat the oven to 350°F and bake them for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the Sotol and jalapeño poppers on a platter and garnish them with fresh cilantro or chopped scallions.
Garnishes:
Fresh cilantro or chopped scallions.
Pairings:
These jalapeño poppers pair well with cold beer or a margarita.
Suggested side dishes:
- Guacamole and tortilla chips
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the cheese mixture is too thick to stuff the peppers, add a splash of milk to thin it out.
- If the breadcrumbs don't stick to the peppers, try pressing them down harder or using a different type of breadcrumb.
Food safety advice:
- Make sure the jalapeño peppers are thoroughly cleaned and dried before stuffing them.
- Use caution when handling hot oil to avoid burns.
- Store the leftover jalapeño poppers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Jalapeño poppers are a popular appetizer in Tex-Mex cuisine. They are believed to have originated in Texas in the 1970s.
Flavor profiles:
These Sotol and jalapeño poppers are spicy, creamy, and crunchy.
Serving suggestions:
Serve these jalapeño poppers as an appetizer or snack at your next party or game day gathering.
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Region: Mexican