Jalapeno Poppers, Test #1

January 19, 2011

For the past a few year, I have tried to plan for a trip to visit, a place that I've ever been, at least once a year. I love to experience new things, getting new inspirations for life, by just being in a different city or country. Next week, my parents and I are visiting Hong Kong and Beijing for 2 weeks. Even thought I have been to both places before, I am still looking forward to go there again. For HK, I have visited so many times. Eating is the main activity that we do when we get there. My mom's friends always take us for Dim Sum and many other things which I can't remember all. It always feels like an eating marathon when I go to HK. lol. However, this year will be a little bit different. I will be in HK for the Chinese New Year's in a nice cool weather. I am so excited to see lots of events, take lots of photo, and eat lots of food in HK.  We have also planned to go to Beijing for 4-5 days, directly from HK. Three years ago, I went to Beijing to visit a friend from University. At that time, it was during the summer time, so it was very hot. Luckily, I get to visit Beijing again but in a different season. It looks like it will be below zero! ohh...I missed all the snow and the freezing weather. hahaha. I can't wait to hear what my parents think about the cool weather since they definitely don't get use to this kind of cold weather!

Well, I'm finishing this with this jalapeno popper recipe. This is my first time making it at home. It turned out to be 'okay', but not as good as one can get at a pub. I heard one said to use pickle jalapeno to make it, and it tastes close to that. If you have any good recipe for the jalapeno poppers, please share with me!  Anyhow, I'll see you again in 2 weeks and definitely be back with lots of stories and photos to share with all my dear readers.

Jalapeno Poppers

8 Jalapeno, halved and seeded
3 tbsp cream cheese, softed
3 tbs cheddar cheese, shredded
1/2 C milk
1 C crushed panko
1/3 C flour
oil for deep frying

In a small bowl, mix the cream cheese with the cheddar cheese. Spoon the mixture into the jalapeno halves. Dip the stuffed jalapeno first into milk and then into the flour. Wait for several minutes for the flour dry out slightly. Then, dip it into the milk again and now into the crushed panko. You can repeat the milk & panko step twice to get a nice thicker panko crust. Wait for the coat to dry out slightly between the steps. In a medium pan, heat the oil to 365F and deep fry the jalapeno for 2-3 minutes or until golden brown. 


Jennifurla said...

they certainly look great!

Mike said...

These look delicious..2 orders please!

whisk the pantry said...

Thank you Jennifer!
Thank you Mike!

I still need to improve this recipe and will definietly let you know how it turns out. :)

polwig said...

Have a great trip. I love to visit a new place that I have never been once a hear, unfortunately with young kids it turns out to be something local lately :)

Anonymous said...

You could try adding crab or bacon to the filling. Not exactly pub food but I've found it makes for a mean popper.

whisk the pantry said...

Bacon in the filling sounds like a good idea. I should try it next time. Thanks!

Leslie M. said...

These look so good. Thanks - I'm going to try them.

Taylor said...

Looks like you are off to a great start with the poppers! Have a great trip!

Ellen G. said...

The problem I have is that the breading doesn't stick all to well to the peppers so, what I think I'm going to try is to roast the peppers on the grill so I can remove the "skin". I think the breading will stick much better. I'll let you know how they turn out.

whisk the pantry said...

To Ellen G., it's interesting that the breading doesn't stick too well for you. I had to be pretty gentle when making it and it turned out to be okay. Let me know how it turns out. I think remove the skin might improve the flavour too. I found that the jalapeno is on the undercooking side and have a strong raw taste. So, by removing the skin might help the breading problem and also improve the taste.

Geemge said...

I made this tonite. They were excellent! Make sure you get the oil hot enough so that you don't get the jalepeno too soggy and then also, ensure you get the cheese inside how you want it, I think that is the key to really enjoying these, since you're gonna burn your ass off!

whisk the pantry said...

Geemge, I'm really glad that you like it and thanks for letting me know! :)

Anonymous said...

Perhaps I this question is the result of a long day, but, here it goes: You half the jalepenos width wise, de-seed, stuff, but how do you get them to stick together to deep fry once you have cut them in half?

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