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Mmmmmm...poppers!

Hey ya'll once again from the big dry ditch in Las Vegas. I was going to grill today but ahhh...a little too hot once again. Maybe tomorrow will be more appropos. My gal had bought some very nice ground beef to make some sliders but she changed her mind as usual and opted instead for spinach/cheese ravioli with garlic cream sauce instead. Of course I was enlisted to do the cooking. So what to do with the ground beef? I have peppers. I have cheese. Duh..como se dice en espanol....poppers!!
Ground beef, japs, 4 cheese Mexi mix, shallots, Lawry's and fresh ground pepper. Here tis. Notice the melon ball tool I use to deseed. Works perfect.
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The mix.
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Stuffed.
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Have a great holiday ya'll....and cheers!!! Texas Bluesman
 
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looks scrumptious JT....I might have to do something tomorrow...headed to the Hatch Chili Festival at Central Market this evening to pick up a few hatch...might as well pick up a few other fresh peppers too while I am there.....so be expecting my usual poppers...
 
those poppers do look great.
 
 
 
on the 19th we are having a jalapeno party. lots of poppers will be consumed that day. im thinking of even stuffing mushrooms with poppers.

i hope your ready for them candied jalopenos,hth. 
 
sicman said:
 
i hope your ready for them candied jalopenos,hth. 
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I made 3 quarts a couple of weekends ago I popped a quart open on Sunday and I finished it in 3 days they are so UN- beliebery good 
 
breakfast....on toast...on english muffin....mix with peanut butter....spooned right out of the jar....
 
as a relish on hot dogs, hamburgers I chopped a bunch mixed with sriracha and sweet Thai sauce that was fantastic for a burger and of course straight from the jar etc...
 
HigherThisHeat said:
What is a good use for candied peppers? I'm not even sure I'd know what to do with them
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a good use?   stuffing your pie whole with a fist full of them is the best use ive come up with so far ;)
 
roflmao sic...you are crazy man...
 
I have neither ever eaten or made a popper before.
 
Due, in no small part to all the bloody Jalapeno food porn on this website.. I am going to make them tonight, the dollar store had all the ingredients (Cali 99 cent only stores = Huge amounts of produce, every Jal I got is a giant)
 
I'll post you some pictures when I'm finished, and then I'm gonna do what Sicman recommended in his last post here: http://thehotpepper.com/topic/42152-excess-habernos-and-jalepenos/?hl=%2Bjalapeno+%2Bpopper#entry886042
 
mmm.. Baked.
 
First time with poppers, here's the pics:
 

 

 

 
Conclusion?
 
Well, all my life I've been traumatized by the texture of a lot of fruits and veggies, getting into peppers is one way I'm trying to become more comfortable with them. I'm always more comfortable when I make things myself, I figure, if I made it, I should eat it.
 
So I took my daring first bite.. and after wincing for a moment and chewing, I found behind the slightly crunchy walls of the Jal, a delicious food.
 
I think you guys have convinced me without even trying, I do enjoy Poppers. I hope for many more of these kinds of eye opening experiences with my foods. It's pretty tiresome to love the ideas of certain foods and to be anxious about eating them. :P
 
To more Pepper Cuisine! Forward March!
 
Oh and Recipe:
 
5 Jals
Couple spoonfulls of cream cheese, a spoonful of sour cream, a dash of garlic salt, some processed pseudocheese (tasty, but not recommend for health reasons), and what really made the dish: Some crunched up Garlic bagel chips. Essentially seasoned bread crackers.
 
I also ate the one that just had Jal with Creamcheese inside, it was pretty decent, I guess I do enjoy the taste of Jals alone.
 
Still, to suit my own preferences, since I found that I liked the soft bottoms of the poppers more than the crunchy side walls that I will cook mine longer and actually remove my GF's sooner, she likes them crunchy :)
 
I think I'd like to try a popper in a pepper with a thinner wall. Any recommendations?
 
Sliz what is this pseudo cheese?
 
For thinner walled poppers I recommend fresno.
 
And I also recommend this trick...
 
Shape and mold the stuffing into the size that will be in the popper, put on plastic wrap or foil and freeze for an hour.
 
The cooler stuffing now will take longer to get happy allowing more time for the chile to cook through.
 
Some folks also blanch the chiles to givem' a head start.
 
Pseudo cheese is from the dollarstore and made from whey and starch. It says "product is not designed to melt" on the back lol.

And I knew there was a reason my brain was saying put it in the freezer!

Ill try it next time, too hungry to wait last time :p

Ill give fresnos a shot when I find em, thanks.
 
texas blues said:
And I also recommend this trick...
 
Shape and mold the stuffing into the size that will be in the popper, put on plastic wrap or foil and freeze for an hour.
 
The cooler stuffing now will take longer to get happy allowing more time for the chile to cook through.
Click to expand...
 
 
Good tip, TB!
 
I make popppers frequently, and think I will try this out, cause under cooked peppers seem to be the name of game at times
 
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