Cheeseburger Stuffed Jalapeno Poppers Recipe - The Cookie Rookie® (2024)

FAQs

How do you get the batter to stick to jalapeno poppers? ›

A lot of recipes I found make the mistake of breading the jalapeño poppers with just a dip in milk followed by breadcrumbs, but it's hard to get a good single coat because liquids fail to stick to the pepper skin. To solve this, I do a double layer of dredging, first soaking the poppers in milk followed by flour.

Anybody who is fond of Mexican cuisine may be familiar with a dish known as chiles rellenos, which many people see as the original inspiration for jalapeño poppers. Chiles rellenos are also a type of stuffed pepper, usually made with poblano peppers filled with a mixture of cheeses and then fried.

You'll want to leave your fillings in the freezer for at least a few hours, though it's even better if you have the patience and time to leave them overnight. When you're ready to cook, stuff the frozen filling into your jalapeños and proceed with your recipe as planned.

These jalapeño poppers are pretty versatile — you can serve them with just about anything. They pair perfectly with other classic appetizers like nachos, chicken wings, or any kind of dip.

i would dry-roast the peppers, dredge them in flour, the egg, then bread crumbs. if you dry-roast them enough, you can then put them in a paper bag for 5 minutes. then, rub them, and the skin should come right off, and everything will stick to them.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

Jalapeño poppers are spicy, but by design, the filling tempers the heat of the pepper. Poppers are crunchy and ooze-y at once, like a fried mozzarella stick with the added heat and textual contrast of the hot pepper. If breaded or battered and fried, the snack takes on the gustatory satisfaction of an onion ring.

It's not clear where the term poppers first came about with stuffed jalapenos, but the first company to launch snack sized poppers commercially was Leon's Texas Cuisine, out of Dallas, who launched a line of cheese-stuffed, breaded, fried jalapeno product in 1985 called Jalitos.

The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo (meaning "fat chili pepper") also known as cuaresmeño.

Hard cheeses are a bit trickier to melt, and they won't have the same texture as cream cheese, but some are packed with flavor, which will complement your jalapeño peppers. Cheddar cheese is one of the most popular choices.

How to make jalapeño poppers not soggy? ›

Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy. TO MAKE AHEAD. You can stuff the jalapeños a day in advance, store them in the refrigerator, then bake them just before serving. Leave off the bread crumbs until just before baking.

Put the jalapeno poppers on the grill for about 6 minutes. Flip them over when the bacon is beginning to crisp. Turn down the grill to medium-low heat and grill an additional 10-12 minutes. Take them off when the bacon is cooked and cheese is melted.

Perfect for those quick dinners on a summer night! Air fry at 350 degrees for 12-14 minutes. Make sure to keep an eye on them since all air fryers vary! Check out our store locator to find our low carb, high protein Bacon Wrapped Stuffed Jalapeños near you.

You can store leftover cooked jalapeño poppers in an airtight container in the refrigerator for up to three days. We don't recommend freezing them, as the cream cheese-cheese mixture is unlikely to thaw well.

Use the FEBuary method of breading--F=flour, E=eggs, B=breadcrumbs. Coat a few peppers at at time in the flour, then in the egg mixture, and finally in the breadcrumbs pressing to make sure the coating sticks.

To coat the jalapenos, dip them first into the flour, then the egg and finally into the panko. You may need to press them into the panko so that it sticks really well.