Baked Jalapeno Poppers

chef buck here and today we're baking up some jalapeno poppers you know a delicious little snack you know something you can sit in front of TV with a beer and enjoy c-span or a nice Ken Burns documentary you know something like that so get your Pappas you know we're going to do six poppers now we're going to do six jalapenos and turn them into twelve poppers first thing we're going to do is whack off the end the stem but not too deep you know you don't want to cut it too deep and I'll show you why here in a second you'll be able to see so slice them right down the middle and then we're going to dig out the rib and these seeds you know the hottest part of the pepper you know and see how the back there is intact you know we want to make sure and not destroy that we don't want to rupture our little jalapeno boat this is like a boat you see we're digging out the innards there but we leave in the back so that it's like a little rowboat you know that's going to sail your cream cheese into you're gonna stay oh cream cheese into your belly on a jalapeno boat that's basically what we're doing so get you a little jalapeno boat out of the way and we'll go ahead and we'll finely chop up four to five cloves of garlic and then we'll chop a little bit of cilantro give it a little rough chop I'll end up with about a quarter cup this is going to go in our cream cheese mixture which we're going to throw together right now we've got eight ounces a cream cheese that I've had out of the fridge for about a half-hour you know to let it get soft and then we're going to add one cup of shredded cheese throw in that cilantro that we just chopped up a little bit salt smoked paprika smoked paprika is fantastic in these poppers a little bit of onion powder and then a little bit of cracked black pepper and I'm just eyeballing these seasons and throwing them in there you know there ain't no wrong amount you know just season it to taste and then get it all folded together you know because I left that cream cheese out a little bit I'm able to do this you know you got to soften it up if I just pulled it out of the fridge I couldn't do that you'd have to have Arnold Schwarzenegger biceps to do that you know I'm not man enough to muscle cream cheese right on three yeah but since it's soft now we can go ahead and we can stuff our little jalapeno paths with the cream cheese and you know you want to make sure and fill up that jalapeno you know make sure it's it's full from top to bottom with cream cheese but don't overfill it you don't need to make a big mountain or mound on there because that's just going to bubble up it's gonna mess up your jalapeno to cheese ratio so just flatten enough on there and fill your pepper right to the top and that'll be just enough already there you go that was a very rare aliping yo train shot you don't see a lot of those anymore but now that excitement is over we'll get back to our jalapeno popper adventure we've got our cheese stuffed jalapenos we got our garlic and now we're going to take 1 cup of bread crumbs panko because once you go panko you never go back and then 2 tablespoons of butter and we're going to heat a skillet on medium heat we don't want to get it SuperDuper hot you know we're not going to really be cooking anything here we're just going to throw our butter in here and we're gonna let that melt up and then we're going to add our garlic and we're just going to push this around here for a minute and what we're gonna do is we're going to infuse the butter with this garlic flavor you know the garlic is going to soften up a little bit but we're not cooking anything we're instantaneously going to turn the heat off and throw the bread crumbs in there and then we'll just swish that around and then that butter is going to be absorbed we're going to mix up that garlic in with these crumbs and that's going to make a nice topping you know on our jalapeno poppers and now it's magic time you know now we're going to take our poppers we're going to pay some face down you know cheese side down into the bread crumbs give them a little shove you know so that some of the bread crumbs stick into the cheese then flip it back over and mound that topping on there you know make you a little nice bread crumb hill on top of your jalapeno popper you know get them all all cover it up like that on a flat pan you know that you're ready to slide into the oven and that's it now your jalapeno boats are ready to sail they're going to sail off into the 400 degree a sunset you know on the oven ocean and they're probably going to be gone for 20 to 25 minutes you know depending on your oven you know to keep an eye on them you know so that the breadcrumbs don't scorch or anything on top and then that's it now you're ready to go you know flip on your c-span you know crack crack open a beer or an Avion you know a Beulah I don't know I don't know what expensive water sounds like but anyway there you have it jalapeno poppers baked little snacks thingamabobs you know the delicioso you know easy peasy lemon squeezy as I like to say so give them a try and let me know what you think and Bon Appetit man

Channel: Chef Buck

Views: 396,529

Rating: 4.9102316 out of 5

Keywords: jalapeno, popper, poppers, recipe, peppers, pepper, hot, cream cheese, stuffed, jalepeno, jalapenos, jalepenos, vegetarian, cool, side, dish, vegetable, vegetables, healthy, recipes, diet, low, calorie, spicy, dinner, lunch, idea, kitchen, restaurant, cooking, appetizer, snack, party, food, culinary, instruction, school, tutorial, easy, how, to, cook, howto, how-to, fromundertherock, chef, buck, redbuck

Id: OvIz_BWLugA

Length: 5min 8sec (308 seconds)

Published: Fri Feb 22 2013