Prepping jalapenos for poppers can be a bit gnarly. By the fourth chile or so, I could feel the capsaicin gripping the back of my throat and olfactory system as I ripped out its seeds and veins. But the end result is so very worth it: it's a heartier, more captivating version of the addictive appetizer. Curious to see how it's made? Just keep reading.
I adore jalapeño poppers so much that they'd be a guaranteed part of my last meal — but up until recently, I'd never made them at home. This was in large part due to past misadventures in hot pepper handling (key takeaway: no matter what happens, don't touch your face when working with chiles). But this weekend, I finally overcame my fear of prepping poppers, and guess what? It wasn't nearly as scary as I'd thought. Follow a few careful steps, and you're sure to find success with these, not only in the kitchen, but also at the Super Bowl party table.
Eat these crab-filled jalapeño poppers (courtesy of Dice215) as an alfresco afternoon snack.Jalapenos poppers stuffed with crab. Some are coated in cornmeal; the others are beer battered.
- Here's 11 amazing ways to make jalapeño poppers.
- Here's 11 amazing ways to make jalapeño poppers. — Chow
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- Rocco Dispirito still knows how to make good pizza. — Feast
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Recently my friend Jeffrey bragged about an amazing appetizer — cream-cheese-stuffed, bacon-wrapped grilled jalapeños — he had made for a party. Never one to be outdone, I decided immediately to make bacon-wrapped cheese-filled jalapeños that were better than his. After scouring the Internet for the perfect recipe, I chose one from Food Network because it incorporates sun-dried tomatoes and fresh basil in the cream cheese mixture.
The resulting appetizer is wildly delicious, intensely spicy, and downright addictive. The most difficult part is removing the seeds from the jalapeños without cutting the entire pepper in half. For best results I recommend using a sharp paring knife and small spoon. To look at the recipe, read more