Re: Jalapeño poppers
Posted: Sat Jul 08, 2017 7:03 am
Ok, I am going to share 2 ways we do our stuffed peppers, one you are going to like, and another you are going to think is sacrilege since it is fried, but here goes:
1.) Find some decent sized peppers, cut the tops off, and core them out with a apple corer or whatever tool you prefer, wash and set aside. Then in a good size mixing bowl mix cream cheese, cooked and drained Jimmy Deans hot sausage or Italian sausage, fresh onion, and shredded pepper jack and mozzarella cheese. This is your stuffing mix. I like to make up a bunch at a time and freeze some cuz the flavors really meld over time. Anyway, stuff the peppers and them wrap with bacon covering the top to keep the stuffing from oozing out during the smoking process. Now, if I am serving with brisket, I sprinkle liberally with Montreal seasoning after securing the bacon with a toothpick (I need to know where to get some of those Willie pins). If I am serving pork, I sprinkle with Adkins or whatever my favored sweet rub is at the moment. I have a side box on my smoker so I put these in there where they smoke low and slow while I'm doing the entree. Most of the friends and family know they are in there when they come over and snag a couple every time they walk by. They are cheap to make, and people will fill up on them and not eat so much brisket. LOL
2.) The 2nd way is done a little different, with some of the same elements. Get bigger jalapenos with the stems, but these you are going to slice open length wise and open kind of like a clam shell. Leave the stems on for a convenient handle to eat with. Core and wash and set aside. I either stuff with leftover pulled pork, or brisket with some sauce for moisture. Then I will take and butterfly chicken breasts real thin and wrap the peppers you have stuffed. Then a strip of thin cheap bacon (it molds better) wraps and holds the chicken to the outside of the pepper. You could take these right now and throw on the smoker if you wanted, but on these we do an egg wash and roll them in Panko crumbs and throw in the deep fryer.
Just something a little different. I'm sure you can come up with your own variety of both of these and make them your own. Enjoy, but be prepared to make them for any and all get togethers when you ask what they want you to bring. I'll try to figure out how to get pictures off my phone and post some. If not, then the next time I make some I'll show.
1.) Find some decent sized peppers, cut the tops off, and core them out with a apple corer or whatever tool you prefer, wash and set aside. Then in a good size mixing bowl mix cream cheese, cooked and drained Jimmy Deans hot sausage or Italian sausage, fresh onion, and shredded pepper jack and mozzarella cheese. This is your stuffing mix. I like to make up a bunch at a time and freeze some cuz the flavors really meld over time. Anyway, stuff the peppers and them wrap with bacon covering the top to keep the stuffing from oozing out during the smoking process. Now, if I am serving with brisket, I sprinkle liberally with Montreal seasoning after securing the bacon with a toothpick (I need to know where to get some of those Willie pins). If I am serving pork, I sprinkle with Adkins or whatever my favored sweet rub is at the moment. I have a side box on my smoker so I put these in there where they smoke low and slow while I'm doing the entree. Most of the friends and family know they are in there when they come over and snag a couple every time they walk by. They are cheap to make, and people will fill up on them and not eat so much brisket. LOL
2.) The 2nd way is done a little different, with some of the same elements. Get bigger jalapenos with the stems, but these you are going to slice open length wise and open kind of like a clam shell. Leave the stems on for a convenient handle to eat with. Core and wash and set aside. I either stuff with leftover pulled pork, or brisket with some sauce for moisture. Then I will take and butterfly chicken breasts real thin and wrap the peppers you have stuffed. Then a strip of thin cheap bacon (it molds better) wraps and holds the chicken to the outside of the pepper. You could take these right now and throw on the smoker if you wanted, but on these we do an egg wash and roll them in Panko crumbs and throw in the deep fryer.
Just something a little different. I'm sure you can come up with your own variety of both of these and make them your own. Enjoy, but be prepared to make them for any and all get togethers when you ask what they want you to bring. I'll try to figure out how to get pictures off my phone and post some. If not, then the next time I make some I'll show.
thanks, 
