Jalapeo Popper Bites Recipe By Tasty Best Recipes

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JALAPENO POPPER BITES (DELICIOUS!)

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Jalapeno Popper Bites (Delicious!) image

These taste JUST like jalapeño poppers but are cut smaller and can pop easily in your mouth. They are also faster to cook and about the same to prepare. If you like jalapeño poppers you have to try these!!!

Provided by ittybittyoptimist

Categories     Cheese

Time 50m

Yield 30-60 Popper Bites

Number Of Ingredients 14

Ingredients:

  • 8 -12 fresh jalapenos, depending on size (larger the better usually)
  • 2 eggs
  • 1 cup breadcrumbs, Plain (Crunchy or regular)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder (or more to taste)
  • 1/2 teaspoon ground black pepper (or more to taste)
  • 1/2 teaspoon crushed red pepper flakes (or more to taste)
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 8 ounces cream cheese
  • 1/2 cup shredded cheddar cheese (Sharp is ideal, but any will work)
  • 2 tablespoons mayonnaise
  • 1 -2 cup oil, for frying

Steps:

  • In a bowl, combine Cream Cheese, Cheddar and Mayo. Mix well and Set Aside.
  • In a second bowl, combine bread crumbs and all seasonings (ingredients 3-8) Set Aside.
  • In a third bowl, beat eggs. Set Aside.
  • Cut end off each Jalapeño and slice into 1/4 inch thick round slices. (I keep the tips, not the ends, and make tiny versions of the bites but u can toss em also if u like.).
  • Top each Jalapeño slice with a lump of cream cheese mixture, form the mixture and the slice into the shape of a gum drop or a short cylinder with the jalapeño being the bottom of it. The smoother the shape the prettier they turn out.
  • *You can use as much of the filling as you like,.
  • I usually do about 1/4 - 1/2 inch thick depending on the width of the jalapeño slice.
  • Dip each popper in eggs, then in breadcrumbs, make sure to cover very well in breadcrumbs and if you need to, double dip. ( if u get a lot of egg on it the first time u should not need to double dip.).
  • Dry for 10 Mins before frying.
  • Heat the oil in a frying pan to med/low, I do 4 on my stove and it's perfect, make sure there is enough to reach the top of your popper bites, you can not flip they or the filling comes out the top.
  • Once the oil is up to heat, place prepared poppers in oil, jalapeño side down!
  • Fry for 3-5 mins or until golden brown. If cream cheese comes out the top make sure to watch and remove that one ASAP so u don't lose filling.
  • Place on paper towel to cool. Serve:.
  • YUM =).

ADDICTIVE JALAPENO POPPER BITES

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Addictive Jalapeno Popper Bites image

I've always loved those bacon wrapped jalapenos that people make at BBQ's but I could never eat them without either burning my mouth from the molten cream cheese filling or squirting it out all over myself. Not to mention how difficult it is to try and figure out how to roast a whole jalapeno on the BBQ without the filling leaking out. So, I came up with this variation and it has been the first thing gone at every party since!!

Provided by MindyP679

Categories     Pork

Time 50m

Yield 24 bites, 8-12 serving(s)

Number Of Ingredients 5

Ingredients:

  • 12 jalapenos
  • 1 (8 ounce) package softened cream cheese
  • 1 lb thick cut bacon
  • 1 large shallot, diced (you can substitute the white parts of green onions or regular onion as well)
  • 4 ounces shredded cheese (I use jack, colby jack, or the mexican blend)

Steps:

  • Preheat the oven to 350 degrees.
  • Cut off the fattiest parts of the bacon and discard. (This is why you need a whole pound. You can leave the fat in but I find it's far more yummy if you just put in the meaty parts.) Dice up the meaty part of the bacon and cook just until chewy, removing the bacon and setting on a paper towel to drain.
  • Remove all but about a tablespoon of the bacon fat from the pan and add in diced shallot, cooking until tender.
  • Put softened cream cheese, shallot, shredded cheese and bacon into a bowl and combine. You may not need to use all of the bacon but I like mine with LOTS : ).
  • Cut the 12 jalapenos in half long ways and use a metal teaspoon to scrape out and discard the membrane and seeds. (If you really like heat you can leave some of the membrane but the seeds get tough and chewy so they need to come out.).
  • Fill each of the jalapeno halves with the cream cheese mixture and arrange them on a large foil lined baking tray (something with sides.).
  • Place tray in the oven and cook for 15-30mins. Cooking time varies depending on the size of the jalapenos and your oven. If you are within nose-shot of the oven you'll know when they're done. Just keep checking. You want the jalapenos to be cooked but firm.

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