Jalapeño Poppers Recipe! - Rustic as F#%K
Jalapeño poppers are perhaps the pinnacle of sports bar snacks, Spicy, cheesy and fried, they hit the beer drinkin’ trifecta. But they’re terrible for you, and when you order them out, they’re usually revived from frozen oblivion through the use of hot oil. We can do better! You can do better! Subscribe: http://goo.gl/Z7lbS We here at Tasted are committed to helping you cook like less of a wuss. So today Noah’s going to show you how to avoid the instant self-hatred of consuming deep fried cheese filled heartburn bombs, by showing you how to make jalapeño poppers at home, using your oven instead of a vat of partially hydrogenated oil. BECAUSE WE CARE. Did you enjoy this recipe? Are you going to whip up a batch of these Jalapeño poppers for your next beer-and-sports related gathering? Or your next romantic night in, for that matter - we don’t judge! It’s rustic! What’s your favorite bar snack? What other foods would you like to see Noah give the Rustic as F%#K treatment? Let us know in the comments! Want more Noah? Check out The Food Feeder: http://goo.gl/z1ypZ RECIPE, for those of you who didn’t take notes during this video. WHATEVER! Ingredients: 12 jalapeños 4 oz. cream cheese, left out until room temperature (114 g) 1/2 cup shredded sharp cheddar (about 50g) 1/2 cup shredded monterey jack (about 50g) 3 eggs 1 cup panko breadcrumbs (about 60g) 1/2 cup all purpose flour (about 60 grams) 1/2 cup milk (118 mL) 1 teaspoon hot sauce (or more, to taste) (5mL, or more, if you want to go super rustic) 1 teaspoon dried oregano (5 mL, or about 2g) 1 teaspoon American chile powder (5 mL or about 2.7 g) 2 teaspoons garlic powder (10 mL or about 6.5 g) 1 tablespoon kosher salt (15 mL or 18g) 1 tablespoon black pepper (15 mL or about 6 g) Directions: 1. Preheat oven to 350°. 2. In a mixing bowl, add the three cheeses and the hot sauce, mixing until well combined. 3. In another bowl, combine breadcrumbs, oregano, salt, garlic powder, black pepper and chile powder. Stir well. 4. Beat eggs in a shallow bowl. In another shallow bowl lay out the flour. In a third bowl pour a layer of the breadcrumb mixture, and in a fourth, pour in the milk. 3. Slice jalapeños in half lengthwise and remove seeds and ribs. 4. Using a spoon, stuff the jalapeño halves with the cheese mixture. 5. Dip jalapeños in the milk mixture, then coat with flour, then eggs, and finally bread crumbs. If it is not evenly coated, the process can be repeated. Don’t worry. We’re being rustic. 6. Lay all of the coated jalapeños on a rimmed baking sheet fitted with a wire rack. 7. Bake in the oven for 20-30 minutes, or until cheese is bubbling and jalapeños are golden brown.