May 24th, 2012
|03:35 pm - "This recipe was inspired by Dwarf Fortress!"|
"This recipe was inspired by Dwarf Fortress!" - Reason #331 John Is No Longer Allowed In The Kitchen Unsupervised.
The best jalapeno poppers ever, from Inn At The Crossroads.
Take a quick look at that recipe, then come back. It's okay, I'll wait.
First thing I noticed: It doesn't say what to *do* with the cayenne and the cumin, so I figured I couldn't really go wrong with splitting it between the cheese and the egg. As it turns out: Cayenne is not egg-soluble, and just kind of clumped up. So! The recipe, cleaned up a little, is:
1 250g package cream cheese, softened
250g shredded sharp Cheddar cheese
1 onion, minced
1 tsp ground cumin
1 tsp ground cayenne pepper
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
1/2 tablespoon milk
2-3 cups crushed corn flake cereal
1. Preheat oven to 350 degrees F. Line a baking sheet with foil.
2. In a medium bowl, mix together cream cheese, cheddar cheese, spices, and onion. Stuff jalapeno halves with the mixture.
3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
4. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
5. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
And here's what you get:
OM NOM NOM NOM NOM NOM NOM.
Notably, I didn't crush the cornflakes enough. They should have been even smaller chunks than you see here.
Peppers are one of those things (like beans) that I like the smell of but can't stand the taste of.
|Date:||May 24th, 2012 11:16 pm (UTC)|| |
Wonderin' about doing the same thing with capsicums (er, bell peppers for people in the wrong hemisphere), so as to not BURN THE FACE OFF of people with no chilli tolerance. Think it could be pretty awesome with red capiscum, tho it might need to be cut up into flat pieces and spread on a bit. Hmmm. time for some KITCHEN SCIENCE!
You couldn't stuff a bell pepper with this mix. It would be a FIST-SIZED BALL OF CHEESE with a pepper coating.
Which, while fairly awesome? is not a normal meal.
|Date:||May 25th, 2012 09:20 pm (UTC)|| |
Yeah, that was my concern. I think if you sliced a side off one, and kept a lip, you could make a wide, shallow container ok
Shallow bowl of capsicum with the cheesy goodness baked inside sounds most agreeable :-)
And yes, it definitely sounds like a job for red capsicum. And any extra bits of capsicum left over could also be diced up and grilled on toast with more of the tasty cheese, if one so desired, or even mixed in with a little sweet chilli sauce for a quite decent savoury pinwheel scone.
Edited at 2012-05-27 02:28 am (UTC)
My suggestions to replace jalapenos:
Italian sweet pepper
It looks yummy! But I don't like peppers. Shame. I might try to make it for people who do, though..
We were thinking the leftover cheese/onion/spice mix would go REALLY WELL on crackers. Or nachos. With salsa.
If it's anything like my dad's recipe for devilled eggs, I think the cumin and the cayenne are supposed to be sprinkled on according to taste. Or in my dad's case, spooned on an shaken off 'til no more will stick. @.@
Thanks for the recipe!
Guess what I'll be eating this Sunday? :D
That looks good. I've had a similar recipe except instead of corn flakes, wrapped in bacon. They were awesome.
FYI, if the jalapenos available to you are about the size of a suppository and made out of pure hate and fiery pain, you might need 17 to 20 of them in order to use all that stuffing.
Our first harvest of the season yielded about 50 jalapenos. We made essentially this same recipe, only instead of the cornflake breading, we just wrapped the popper in bacon. Cook at 400F until done.
Very good. However, the peppers were exceptionally hot this season, despite careful seeding and veining. Ay ay ay.
|Date:||April 13th, 2013 09:36 pm (UTC)|| |
I'm thinking next time, we try it with about 20 jalapenos, and after that 25? It'll make it easier to get an exact read on how much of the cheese-onion we're using; right now all I can tell is that there's some left over.