Then cook the frozen jalapenos in hot oil for 3 1/2 minutes or until they're hot all the way through. Tidbits: You can also make these ahead of time by frying them for only 1 1/2 minutes and then refreezing them until you are ready to serve them. Serve hot with pepper jelly and sour cream on the side. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a dark golden brown. Use enough oil to cover the jalapenos when frying. When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. This way when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.ĩ.
Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. Finally, dip the jalapeno back into the egg, then into the cornflake crumbs.Ĩ. Repeat, by again dipping the jalapeno into the egg and then back into the flour.
Working one at a time, dip each stuffed jalapeno into the egg mixture, then into the flour mixture. Add the cornflake crumbs to a third shallow bowl.ħ. In another shallow bowl, combine the flour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.Ħ. Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk.ĥ. Blot with a cloth or paper towel to dry the inside of each jalapeno slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeno half.Ĥ. Poach the jalapeno halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Remove the stems from the jalapenos, then slice each one down the middle lengthwise to remove the seeds and inner membranes. Source: Top Secret Restaurant Recipes by Todd Wilbur.ġ. The freezing stage in this recipe ensures that the breading stays on when the peppers are fried and prevents the cream cheese from oozing out too soon.įind more of my Red Robin copycat recipes here. It's important when you make these that you allow time for them to freeze. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 700 million of the little suckers. The cream cheese-filled, battered and fried jalapeno peppers are called "Poppers" by their creators at Anchor Foods, a restaurant food supply company which manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item which can be found on many restaurant menus today under a variety of different names. Served with sweet jalapeno jelly & sour cream." All rights reserved.Menu Description: "Full-flavored jalapenos stuffed with cool cream cheese and deep-fried in a cracker-crumb coating. | Home | FAQ's | Site Map | About | Contact | Terms of Use | Privacy Policy | Recipe and photograph provided courtesy of the national restaurant chain, Red Robin Gourmet Burgers through ARA Content. Place the burger on the bun and top with sliced tomato, salsa, jalapeños and shredded lettuce. Spread chipotle mayonnaise on both sides of the toasted bun. Toast the bun on the grill to a golden brown.
Grill for an additional two minutes to melt the cheese. Remove burgers from grill and top with 2 pepper-jack cheese slices per burger. Grill the patties to a minimum internal temperature of 160☏ (70☌) for a minimum of 15 seconds to maximize flavor and juiciness. Oil the grill grates and preheat the grill before putting the burgers on it. For Burgers - Season the hamburger patties with cayenne, salt and pepper to taste prior to grilling.Or make your homemade salsa from scratch using all fresh ingredients. For Salsa - Enhance your favorite store-bought salsa with fresh finely chopped tomatoes, red onion, cilantro, Serrano peppers and jalapeños.
Refrigerate for about an hour to enhance the flavor prior to using.
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