Food Network
Home> Recipes>
Fried Kicked Up Jalapeno Poppers Recipe

Fried Kicked Up Jalapeno Poppers

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 28

Showing 1-10 of 28

Sort by:

Newest

  • on June 06, 2011

    Flag

    OMG!!! This is fabulous!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 10, 2011

    Flag

    I LOVE this recipe is awesome!!! -M.Vega

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2011

    Flag

    I haven't cooked mine yet but I took a little from everyone who had a valid point. Right now they're in the freezer. First I mixed the cooked bacon, cream cheese, and cream cheese based crab dip. Next I did the ole' get your hands in there. Stuff the jalapenos (with my hands dip them in some all purpose batter, then dip them in panko. Can't wait for the Super Bowl tomorrow.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2010

    Flag

    I made these the 1st time and they were awesome but the breadcrumbs fell off. Friend of mine told me to freeze them before frying. It worked!! They were crisp and delish..great recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 29, 2010

    Flag

    I made this recipe at work. Multipied it by 5 and made 73 poppers. Everyone loved them, especially the batter they were fried in! No problem getting it to stick to the peppers. It was nice and thick. These were epic!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 25, 2010

    Flag

    The poppers were delicious I added some red onion and mild cheddar cheese to mine but the coating would NOT stick to the outside. Anyone have this same problem or any suggestions to make the coating stick. I had one big sticky mess.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 13, 2010

    Flag

    Liked the recipe, made my own small changes, (no bacon, no essence Pleased with the flavor and I make these about once a month.

    My issues are in trying to get the breading to stick and trying to get a crisp,golden crust in the oven. I've tried a little nonstick spray on them and it still just yields a dry, fall apart coating.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 26, 2010

    Flag

    I've noticed Null knocks all of Emeril.s recipes.if you don't like him why in the world do you try his recipes.I can't help but think you've had a problem with one of his recipes.and now are on a vendetta,get a life you jerk.Now for my review,I liked these,abit hot for the wife,over all I'll be making them as soon as they are avalible again this summer.Happy Grilling

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 26, 2010

    Flag

    These were great, I made them at our fish fry party this weekend. I figured while we had 2 huge pots of oil out, let's fry all we can. These were admittedly a little time consuming, but I did them in stages so most of the work was done ahead of time. I stuffed them early in the day and kept them in the fridge; I think this helps keep them together. You have to be gentle when rolling them in the panko. The finished product was really pretty and tasty, and people were really impressed by them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 12, 2010

    Flag

    [STUFFING] Cut a big T into the pepper which makes a lid flap and big entry to scoop and stuff [BREADING] (1 Use less milk or more flower to make the batter which will give you a thicker coat on the pepper (2 drop onto bed of panko and sift panko on top (2 drop in fryer (OR pack the whole thing in your oil coated palm tightly and repeat for double coating [FRYING] 3 minutes allows your pepper to soften more [NOTE] I added caramelized onions, a buttload of kosher salt [WARNING] Despite what others have posted this was not spicy to me... maybe I had a mild batch of peppers but next time I'm going to skip the stuffing and just mix in some Habeneros, chill the mix and bread/fry spoon fulls of the mix

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.