Jalapeno Poppers: and Other Stuffed Chili Peppers
Format: PDF / Kindle (mobi) / ePub
Everybody loves jalapeno poppers and stuffed peppers. You’ll find them in restaurants, at parties and special gatherings, office meetings, fast food joints, frozen food sections in the grocery store, just about everywhere. Why? Because jalapeno poppers and stuffed chili peppers are delicious! They are the perfect spicy food. We love them so much that we have dedicated an entire book specifically to these delectable treats. This collection includes 100+ spicy food recipes, from jalapeno poppers to armadillo eggs to stuffed chili peppers galore, along with plenty of creative ideas to help you create new dishes. Whether you are seasoned chilihead or just getting started, this collection will work as a jumping off point for creative cooking with chili peppers. Perfect for the home cook who wants more spice in life. We hope you enjoy our collection jalapeno poppers and stuffed pepper recipes and more. With this book, you’re sure to be the hit of the next party. Watch your popularity grow. Throw away all those old books telling you how to win friends and win people over. This book will help you with all of that. Just bring the poppers! What’s Inside? • An Introduction to Our Collection • What is a Jalapeño Popper? • Cooking and Preparation • Roasting and Peeling Peppers • Cleaning and Coring • Stuffing • Batters and Breading • Cooking Options • Sauce Ideas • Jalapeño Popper Recipes • Armadillo Egg Recipes • Stuffed Chili Pepper Recipes • Variations on Breading and Batters • Thank You
garlic. 3. Cut mushrooms into 1 ounce slices and stuff into jalapenos. 4. In a shallow bowl, beat the egg. 5. Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs. 6. In a deep frying pan, add about 1 inch of oil and heat thoroughly. 7. Deep fry jalapeno poppers about 3-5 minutes, or until golden brown. Or, lose the oil and bake at 375 degrees for 20-30 minutes, or until peppers are heated through and turning golden brown. 8.
inches deep, in order to cover half the stuffed peppers when you drop them in. Heat oil to medium. 10. In one more bowl, add the � cup dry flour. 11. Dip each pepper into the dry flour to coat each side. Then, dip into the egg mixture, then into the batter to coat completely. 12. Fry each pepper about 3-4 minutes each side, or until they are a golden brown. The batter should sizzle up immediately when you place the peppers into the oil. 13. Drain excess oil and serve! Random Tip
liability for any errors or omissions that might be made. We did our best to ensure the accuracy of all recipes and measurements. As you know, cooking is often experimental and recipes might not always turn out exactly the same way twice. We certainly hope your recipes turn out as great as they did for us. We would have loved to include photos for all our recipes, but cost was a factor. You can, however, see some of these online at www.JalapenoMadness.com in the recipes section, at
� 1-1/2 cup flour � � cup beer � Oil for frying � 2 Eggs, separated � FOR THE HABANERO-BANANA CHUTNEY � 2 ripe bananas, peeled and diced � 1 habanero pepper, chopped � 2 tablespoons onion, minced � 2 tablespoons fresh lime juice � 1 tablespoon fresh cilantro, chopped � Chili powder to taste Cooking Directions 1. FOR THE HABANERO-BANANA CHUTNEY: In a large bowl, combine all ingredients
jalapeno with layers of sliced ham and American cheese. 3. In a shallow bowl, beat the egg. 4. Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs. 5. In a deep frying pan, add about 1 inch of oil and heat thoroughly. 6. Fry each breaded jalapeno popper about 3-4 minutes each side, or until golden brown. Or, skip the oil and bake at 375 degrees for 20-30 minutes, or until peppers are heated through and turning golden brown. 7. Serve with