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Stuffed habenero poppers, different technique

This is the idea: i want to make habenero poppers, but i want nacho cheese in it. I also want to have a good layer of breadcrumbs. I got an old fryer i can use. I want to simply snip off the end of a habenero, then fill it. Im looking for a batter that i can use cayenne powder with (enough where i can get a burn from the power alone). I have all these old seasonings, somewhat going around semi-basic, but keep around stuff you would usually have. Im also going to use thousand island stuff for the dip, so i have that covered. I want it to be something like a habenero cheese bite. I want the insides to be there. 
 
Can someone write down a recipe here using this technique and ingredients?
 
Scoville DeVille said:
Fill.

Freeze.

Batter/breading.

Fry.
 
I've probably made and eaten more poppers than any man seen.
 
Scovie is correct on the technique aspect.
 
Nacho cheese product, Velveeta, plastic cheese, canned spray cheese, are all by design made to melt easily.
 
Even processed cheese such as cream cheese as such and while used in many poppers, is not necessarily the ideal in staying intact within the popper or in the taste department.
 
Thin walled habs and super hots in my experience often don't have the insulation to keep the cheese from over melting and oozing out.
 
Even freezing processed cheese in poppers pre-made often yields mixed results.
 
YMMV.
 
I much prefer, harder, drier, cheeses such as gruyere, compte, or aged cheddars.
 
Using processed cheeses in poppers can sometimes work to be sure, but its certainly a crap shoot.
 
Honestly, nacho cheese and processed cheese, while evil, tastes damn good for true. 
 
What cheeses that are somewhat healthy that work good? Im thinking of getting a block of cheese (basic cheese), what one works best? Also, whats a good ratio for the butter to put into it, or is it not needed?
 
To keep the cheese from oozing out you need to make sure that there is a decent size opening in the pepper. if not the oil gets in the pepper and pushes the cheese out because it can't breath. Cut a big opening in the top of the pepper or cut them in half then fill and batter. Nacho cheese will work if you bread/batter it heavily. I suggest using milk mixed with egg, double batter then freeze then cook.
 
Sm1nts2escape said:
To keep the cheese from oozing out you need to make sure that there is a decent size opening in the pepper. if not the oil gets in the pepper and pushes the cheese out because it can't breath. Cut a big opening in the top of the pepper or cut them in half then fill and batter. Nacho cheese will work if you bread/batter it heavily. I suggest using milk mixed with egg, double batter then freeze then cook.
What about wrapping them so its in there, and doesn't ooze out? Could use something like saran wrap to hold it in there.
 
Sm1nts2escape said:
Go ahead and wrap them with saran wrap then throw them in burning hot oil and tell me what happens :P hahaha.
i was meaning for the freezing, but i see.
Just thinking of what cheese i can get from homer... besides basic cheese. I think i might just use pepper jack, put some butter in with it to make it liquid, throw in some cayenne powder, then fill. So would the cut be something like 3/4ths down the pepper? I just really wanna keep the seeds in there for the burn.
 
If you are looking for a good batter, make 1 cup of thick pancake batter and then mix in a tablespoon of baking powder.  They will be the crispiest poppers you ever had.  Also, use club soda or beer to mix the batter.  I think the carbonation helps.
 
PepperDaddy said:
If you are looking for a good batter, make 1 cup of thick pancake batter and then mix in a tablespoon of baking powder.  They will be the crispiest poppers you ever had.  Also, use club soda or beer to mix the batter.  I think the carbonation helps.
I can get heavy carbonation once i get my soda machine back. I always loved heavy carbonation. Would ginger ale be a good, flavorful alternative?
 
Blisstake said:
I can get heavy carbonation once i get my soda machine back. I always loved heavy carbonation. Would ginger ale be a good, flavorful alternative?
 
I love the combination of ginger and peppers.  Go for it and let us know how it turns out!
 
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