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Roasting Jalapenos (Dont forget to wear gloves!
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There are several ways to roast peppers.
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I think my way is the quickest and easiest.
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Hold the jalapeno firmly in a pair of metal tongs and put it directly into the flame over a gas burner.
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It will start to snap as the skin blackens.
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This takes about a minute a side keep turning it as each side blackens.
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When the jalapeno is completely black, place it in a gallon Ziplock bag.
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When all the peppers are roasted, seal the bag and leave it alone for an hour.
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This will make them extremely easy to peel and also mellow the flavor a bit.
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If you dont have a gas range, by all means use the broiler in your oven.
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To do this, turn you broiler on as high as it will go, rub jalapenos with some vegetable oil, place on a sheet tray and slide under the broiler.
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Check in a few minutes and if they are blackened, turn them carefully and when the other side is black they are done.
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Put them in the Ziplock bag and leave alone for an hour.
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Peeling roasted jalapeno peppers (GLOVES GLOVES GLOVES!)
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After the peppers have steamed in the Ziplock bag for an hour, you should be able to slide the skin of easily.
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Just grab a pepper and rub the blackened skin off.
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When you get most of the black off (a little wont hurt), slice off the top of the pepper and slice it in half lengthwise.
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Remove the seeds, which is where a lot of the heat is.
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Dice the peppers up and set them aside.
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Mixing the poppers:
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In a bowl mix the cream cheese, diced jalapenos, bacon bits, cheddar cheese, salt and pepper.
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Mix well so the jalapenos are evenly distributed.
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Place the mix in the fridge for an hour so the mix is less messy to work with.
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Assembling the poppers
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Take the bowl out of the fridge and DON YOUR GLOVES!!
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Grab a bit of the jalapeno mixture and roll it in your hands to about the size of a golf ball.
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Line the balls up on a sheet tray lined with wax paper.
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Should make about 10 to 15.
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Pour the flour onto a plate, mix the eggs with the milk in a shallow bowl and pour the breadcrumbs onto their own plate.
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Ta-da!!
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A breading station!!
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WITH GLOVED HANDS roll the balls a couple at a time in the flour, then dip and coat in the egg mixture, then roll and coat in the breadcrumbs.
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Place the balls on a plate.
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Repeat and dredge the remaining balls.
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You want a double breading to make sure it is properly coated and wont explode in the hot oil.
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Frying
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Have your oil temperature at 350 degrees F in a deep skillet just enough oil depth to be able to cover the balls.
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Put balls carefully, one at a time, into the hot oil.
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Dont drop them in or the oil will splash and hurt you.
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Let the poppers cook for 2 to 3 minutes, checking them occasionally.
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When they are a nice deep brown, pull them out and place them on some paper towels to absorb some of the oil.
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Repeat with the remaining poppers.
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Eat immediately...or when they have cooled slightly so you dont burn your mouth with molten yumminess.
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ENJOY!
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