Jalapeno Poppers

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GoodLookinPete
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Jalapeno Poppers

Post by GoodLookinPete »

Just finished a batch of these, WOW they are good .
Get a few fresh Jalapeno Chillies from Woolies or Coles, Woolies in Hibiscus has some great ones right now.
Cut a slit down one side and carefully remove the seeds with the back of a teaspoon. Fill the cavity with Blue Castello.
Dip it in egg and then breadcrumbs.
Dip it in egg and then breadcrumbs again.
Deep Fry in canola oil till golden brown.
Cool in on absorbent paper for a few minutes.
Dip it in whipped sour cream and slam it into your head.
WOW
Blows ya head off but you can't stop eating them.


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GoodLookinPete
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Post by GoodLookinPete »

Just made another batch, might regret this in the morning. :twisted:
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Gibbo
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Post by Gibbo »

Holly shite Pete thats gotta be hot :shock: :shock: :shock:
but does sound tasty

Hows that song go....

"Burn burn burn the ring of fire the ring of fire" :rofl: :rofl: :rofl:
cheers :drinking1: :drinking2: :drinking3:
FISHING IS LIFE
----------------------
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drifter
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Post by drifter »

Hi Pete, if you like hot try Habenaro chillies stuffed. Got some raw from Wollies then started growing them. It's like comparing Jalepino chillies to Capsicum :chef2: Not for the weak hearted
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GoodLookinPete
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Post by GoodLookinPete »

Hey Drifter, could not agree more, Habaneros have the most amazing smokey element to their flavour, there is a chap at the Rapid Creek markets selling a variety of Habanero plants, fantastic flavour but as you point out very likely to turn you inside out.
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Post by bushie »

I'm home alone tamorra so looks like I'll be trying out some of your chille recipe with my XXXX. They sound the goods, might leave the seeds in for something a little different.
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Post by GoodLookinPete »

I'd be interested to see how ya go, I've been thinking about playing with the cheese stuffing, possibly freezing the crumbed popper for 30 min prior to dropping into the deep fryer to stop it from turning to liquid.
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Post by bushie »

I'll post the results tamorra arvo, looking forward to the burning ring bit
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drifter
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Post by drifter »

Hey Bushie, If your not scared of the seeds, and leaking is a problem, try cutting the top off the chillie (almost, leaving like a hinged lid) stuff with cheese, then use a couple of tooth picks to pin the lid closed :idea: :chef2:
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Post by GoodLookinPete »

Hey Drifter, I didn't find leaking to be a problem at all, the crumbing mixture seals them really well. The problem is the cheese turning to liquid, so my theory is if the cheese is nearly frozen when it goes into the pan by the time the crumbs are golden and crispy the cheese will still be partially firm.
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scottmac
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Re: Jalapeno Poppers

Post by scottmac »

For a different way to do these poppers, google 'atomic buffalo turds'. I'm not kidding! :uhh: :naughty:

Here's a pic of a batch I whipped up. So morish, but make sure you've got plenty of ice cold beer handy! :cheers:
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Re: Jalapeno Poppers

Post by scottmac »

Knocked up these bad boys today. Slow smoked on the weber. The yanks call them "BBQ Crack" because they're so addictive :chef2:

If you cook them slowly, the chillies loose their kick, so you might want to add some extra hot chilli sauce to the cheese mix if you like them ring burning like me! :o
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