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Jalapeno Poppers


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Just been craving Jalapeno Poppers, I like the slight burn, love creamy cheese and the crunch when you bite into it. So would like to make a couple to be sure I like them first and then make a whole bunch of them while the peppers are in season. Perhaps make banana peppers too. 

The way it's done is here.

 


Edited by bagwell1987
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Well, I found out I don't like to make them. Wouldn't know if I hadn't done it. The batter bubbles off some of them, don't know why. Most fried up just fine though. But the batter didn't have sugar so it's just 'ok' and not all that wonderful. I did get the jalapenos sliced open and the seeds removed then stuffed with cream cheese. Got too tired so will finish the jalapeno poppers tomorrow. They'll have to be frozen for a while before I fry them up. So we'll see what happens with them tomorrow.

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I breaded the stuffed Jalapeno's in flour then milk then bread crumbs and froze overnight.  I then put 3 at a time in FoodSaver bags and put back in the freezer. Commercially prepared ones are VERY small, these are whole BIG jalapeno's. I'm looking forward to big jalapeno's. I might try this in banana peppers too. I have to fry some up to see if I like them first. I hope I'm not disappointed like the corn dogs! Gonna make a fry sauce with horseradish for the corn dogs, mustard wasn't enough to disguise the corn meal, which I usually don't like. 

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Hmmm, Drakes, never heard of it. When working in restaurants we had a dry breading, don't remember the name of it right now. But we'd go in the bar and get some draft beer and add to it. Made a real good breading when it was thinner. It wasn't much different than a flour/season salt and pepper with a wheatey beer- that's the recipe I'm trying soon. When I get over the poppers/corndogs fiasco! 

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