Portuguese Jalapeno Poppers

2015-07-03

Cuisine: Portuguese
Course: Snack
Skill Level: Intermediate
Add to favorites

Yield : 12
Servings : 6
Prep Time : 1:30 h
Cook Time : 6m
Ready In : 1:36 h

Portuguese Jalapeno Poppers - If you’re looking for a crispy-fried Jalapeno Popper, then you have come to the right place. Much better than the bar type by frozen versions. A combination of pickled jalapenos, chourico, cream cheese, jack cheese, hot sauce and an egg/bread crumb/panko batter. You have an appetizer that has few equals in the fabulous world of fried food, especially when it contains chourico.

Ingredients

12 whole pickled jalapeños, with stems left intact
6 ounces cream cheese, softened
1 cup shredded Monterrey Jack cheese
1 teaspoon hot sauce
2 large eggs with 2 tablespoons milk, beaten
1 cup all-purpose flour
1 link chourico, skin removed and chopped fine
1 cup panko bread crumbs
1 cup fine dry breadcrumbs
Canola or vegetable oil for frying
*Spice Mix1 ½ teaspoon salt
1 ½ teaspoon paprika
1 ½ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder

Method

Step 1

Cut a lengthwise slit from stem to bottom of each jalapeno. Be sure not to cut completely in half, leave stem connected.

Step 2

Pry open each jalapeno to expose the ribs and seeds, then devein and seed using the tip of spoon to scrape the inside clean.

Step 3

In a bowl, stir together cream cheese, Monterrey Jack, chourico, hot sauce, and 2 teaspoons of the spice mix.

Step 4

Fill/pack the jalapenos with cheese mixture, pressing seams closed after filling, so that the filling is compacted and jalapeno retains its shape. Set aside.

Step 5

Stir together the plain fine bread crumbs with 2 teaspoons of the spice mix in a shallow bowl.

Step 6

Add flour into another bowl, mix with 2 teaspoons of the spice mix.

Step 7

Working one at a time, roll the jalapeno in flour until uniformly covered shaking off any excess. Dip the jalapenos in the beaten egg, letting excess drip off, then coat with the plain fine bread crumbs. Repeat coating with egg and then coat with the panko to form a second layer. Transfer to a parchment lined baking sheet and repeat with the remaining jalapenos. Once all of the jalapenos have been coated, place the baking sheet in the freezer until frozen through.

Step 8

Heat 2 inches oil to 325°F in a medium saucepan. Fry jalapenos in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.