Dip them in some beaten egg and then roll in the bread crumbs.

Do you think the egg will stick OK? They're pretty slick.

:+)

"Slick Popper"..........(sounds like a new movie starring some rap singer...)

Oh where is Jessy.................

Deanna

I don't think it will stick...
I think I might make a short crust or a biscuit dough....roll and wrap and fry.
Linda C

You can (should?) thaw them first. Linked below is a recipe. Helpful to read the reviews too.

(I love poppers!!!)

Here is a link that might be useful: clicky

deanna, i do the same thing often - stuff the peppers and freeze them and then when i'm ready, take out what i need and bread. i have no problem. i use buttermilk as opposed to the egg mixture and then coat them real well. i haven't had a problem yet.

maryanne

I'm a little confused because I've always cooked them first, then frozen them to reheat in the oven later, instead of freezing on the front end. But this is probably just my ignorance. I'm sure both methods work.

I do them one of two ways, just depending on the ingredients available or the mood we're in. The first is breaded. You're right that they're really slick and it's a little hard to get a coating to stick. The secret is to triple dip! :) Put milk, flour and breadcrumbs into 3 separate bowls. (Even if you're making a large batch of poppers, start out with fairly small amounts because they get gunky. Sometimes you have to rinse out the bowls and start over.) Dip jalapenos in milk, then roll in flour. Put them on a cookie sheet or piece of waxed paper and let dry for about 10 minutes. Dip in milk again, then coat with breadcrumbs. Let dry again for 10 min. Then dip in the milk a final time, rolling once again in breadcrumbs. At that point, they should be pretty thoroughly 'breaded'. Let them sit an additional 10 min. before frying. A good bit of extra effort, needless to say, but very satisfying results.

Sometimes I don't bread at all but wrap in bacon instead. Sinfully delicious! I've seen lots of recipes that don't call for pre-cooking the bacon, but it's absolute essential imo. For one thing, if they both start out 'raw', the peppers get done before the bacon is nearly as brown and crisp as we like. Also, if you cook it a little first, lots of the fat will be rendered. If you blot it well with paper towels after cooking awhile, you'll still have maximum flavor with much less grease (and calories and cholesterol). I'm sorry I can't tell you how long to pre-cook. Maybe about halfway? If the jalapenos are real fat, I adjust it a little downward since it will take the peppers longer to cook. Just a matter of trial and error, but not terribly difficult.

Once the seeds and membranes are removed, most jalapenos are actually extremely mild. If you crave a little heat in yours, try adding some Cajun spice mix and/or replacing part of the cream cheese with jalapeno jack. (Since you're doing it 'after the fact', you might add spices to the breadcrumbs if you want a little kick.) HTH!

sm

A variation on what Linda suggested - what about wrapping them in a won ton or egg roll wrapper before frying?

Now I'm in the mood for them too!

Alexa

OK Deanna

'triple dip slick poppers'

'nuff said.

I love poppers. I grow jalapenos every year in the garden. Here's a few that I enjoy. The middle recipe is breaded.

Stuffed Jalapenos

This is a good way for me to use some of the jalapenos I get out of the garden. There are any number of things you can stuff jalapenos with. The first recipe is from www.gardenweb.com the hot pepper forum. The other recipes come from www.pepperfool.com

Ingredients

12 Jalapenos (preferably with stems attached)
8 oz cream cheese (room temperature)
½ shredded cheddar
4 thin slices black forest ham (chopped fine)
1 tablespoon lime juice
1 teaspoon chili power
2 scallions (chopped fine)
½ teaspoon salt

Cut peppers lengthwise through the stem, cut each pepper in half. Remove ribs and seeds. Combine all other ingredients and fill each half of pepper with cheese mixture. Bake on a cookie sheet lined with parchment at a low temp (300 degrees F), until the filling is hot. It will take about 20 minutes. Let them cool slightly, but serve them warm.

Stuffed Jalapenos
Ingredients

12 large jalapenos; seeded and cut in half
2 cups Monterey Jack cheese, shredded
1 large egg
2 tablespoon milk
1 tablespoon flour
1 teaspoon parmesan; grated or Romano cheese
Salt and pepper
1 ½ cups bread crumbs; seasoned or unseasoned
Vegetable oil; for deep Âfrying

Wash jalapenos, cut in half, and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in bread crumbs. Place in freezer for ½ hour. Take out of freezer and deep fry in hot oil until golden brown.

Stuffed Jalapenos

Ingredients

4 slices bacon; crumbled or diced
¼ cup onion; diced
½ cup mushrooms; chopped
8 oz cream cheese
½ cup Monterey jack
½ cup mozzarella
And however many peppers you can fill.

Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F for about 15 minutes. (You can also freeze the peppers to soften them before baking.)

I knew I could count on you Jessy!! Eeewwww.......

Lots of great ideas. I think I may try a couple of different ones.

Will try to remember to take pics and post on Monday!!

Thanks all!
Deanna

boo this sounds like great superbowl fare! (no bacon for me, though)

Dip them in flour, then beaten egg, then seasoned bread crumbs, then deep fry. It always works for munchies!

HA! Guess what I thought the subject line of this message said on first glance?!? I have a 4 year old and a 2 year old. I'll just leave it at that. ;-)

Aaahhh...the days of hilarious bodily functions!!

:+)

Deanna

mmmmmm!!!