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Ingredientes
- 4 lrg Fresh jalapeno peppers
- 1/4 lb Cream cheese
- 2 x Large eggs
- 3/4 tsp Salt
- 1 tsp Vegetable oil
- 2/3 c. Self-rising flour
- 1/8 tsp Garlic pwdr
- 1 dsh Paprika
- 1 dsh Onion powdere
- 1/2 c. Cornflake crumbs
- Â Â Vegetable oil for frying
- Â Â Warm pepper jelly
- Â Â Lowfat sour cream
Direcciones
- Menu Description: "Full-flavored jalapenos stuffed with cold cream cheese and deep-fried in a cracker-crumb coating. Served with sweet jalapeno jelly and lowfat sour cream."
- Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item that can be found on many restaurant menus today under a variety of different names. The cream cheese-filled, battered and fried jalapeno peppers are actually called Poppers by their creators, Anchor Foods, a restaurant food supply company that manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 70 million of the little suckers.
- It's important when you make these which you allow time for them to freeze.
- The freezing stage ensures which the coating stays on when the peppers are fried and prevens the cream cheese from squirting out as it heats up.
- 1. Remove the stems from the jalapenos, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards.
- 2. Poach the jalapeno halves in a saucepan half-filled with boiling water for 10 to 15 min or possibly till tender. Drain and cold.
- 3. Blot with a cloth or possibly paper towel to dry the inside of each jalapeno slice, then use a tsp. to spread about 1/2 oz of cream cheese into each jalapeno half.
- 4. Beat the Large eggs in a small, shallow bowl, then add in 1/4 tsp. salt and the oil and combine with a whisk.
- 5. In another shallow bowl, combine the floour, 1/2 tsp. salt, garlic pwdr, paprika, and onion pwdr.
- 6. Add in the cornflake crumbs to a third shallow bowl.
- 7. Working one at a time, dip each stuffed jalapeno into the egg mix, then into the flour mix. Repeat, by again dipping the jalapeno into the egg and then back into the flour. Finally, dip the jalapeno back into the egg, then into the cornflake crumbs.
- 8. Put the coated peppers side by side on a plate and into the freezer for at least 2 hrs. This way, when the peppers are fried, the breading will not fall off and the cheese in the center will not ooze out.
- 9. When the peppers are frzn, heat vegetable oil in a deep fryer or possibly deep saucepan to about 350 degrees F. Use sufficient oil to cover the jalapenos when frying. Fry the peppers for 3 1/2 to 4 min or possibly till the outside is a golden. Drain on a rack or possibly paper towels. Serve warm with pepper jelly and lowfat sour cream on the side.
- Tidbits
- You can also make these ahead of time by frying them for only 1 1/2 min and then refreezing them till you are ready to serve them. Then cook the frzn jalapenos in warm oil for 3 1/2 min or possibly till they are warm all the way through. You may also bake the frzn jalapenos in a 450 degree F oven on a greased baking pan for 10 to 15 min, turning them over halfway through the heating time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 2 servings | |
| Calories 471 | |
| Calories from Fat 240 | 51% |
| Total Fat 27.18g | 34% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.06g | |
| Cholesterol 271mg | 90% |
| Sodium 1216mg | 51% |
| Potassium 263mg | 8% |
| Total Carbs 42.56g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.74g | 2% |
| Protein 14.78g | 24% |
