I’m making Jalapeno poppers but my wife can’t handle any amount of heat, so this is how I prepare the ones my son and I will eat.
There will be cheese added and they will be wrapped in bacon.
by tito_lee_76
31 Comments
OriginalZog
Gross dude throw the seeds out. The heat is in the “rind” if you want them hot leave some of that one.
buttcheeksmasher
Pull the stems off ffs
Strokesite
Use bell peppers so that your wife isn’t excluded
m1ashooter
We just made these today! Jalapeños can be hit or miss on heat, so what I do is add a slice of habanero under the cream cheese to give some nice heat. I used to only do some and called them Jalapeño poppers surprise, but everyone likes them so much, I just put habanero on all of them. Something else I’m doing now is using cream cheese that I smoked on the grill. It’s the next level for poppers. Give it a try. You won’t regret it.
fuwoswp
Here’s an idea to help identify your hot ones vs your wife’s non-spicy. Add a little food coloring to the cream cheese before cooking to just one heat version.
Pizza-sauceage
Minimum heat in seeds, maximum heat in the veins.
NoobAck
The heat isn’t in the seeds I’ve read, it’s in the white stuff you scooped out mostly
BuddyLower6758
Try this sometime. I promise you it’ll be worth it if you do…
Prep peppers just as you have. Then pan fry some bulk chorizo in a dry non-stick pan. Sear it off so it gets a nice brown to it. Chorizo doesn’t need to be completely cooked in there because next it’s going on the grill. Let it cool off a few minutes and then mix it together in a bowl with some whipped cream cheese. Then scoop out a nice big spoonful of the mixture and lay it inside the pepper halves. Have a grill pre-heated to ~350 and place them all on some aluminum wrap. Put that on the grill once it’s heated. After a few minutes on the grill, then add whatever shredded cheese you’d like on top of each pepper. Don’t be shy about it. When all the cheese is melted and you can see that the skins on the peppers are blistering up or even falling off, they’re done! Top off with your preferred hot sauce if you’re into that.
Ace_XVIII
I like to sprinkle Carolina Reaper powder and leave a bunch of seeds on mine (I like them spicy) and for the mild ones (for my girlfriend and most of her family), I remove all the seeds; this doesn’t always do the trick, but what can you do? There isn’t much one can do to make them milder, but to spice them up, adding Carolina Reaper powder makes me happy.
duskapproaches
I haven’t made these in forever but they’re my favorite. Last time I made them I coated them in crushed fuego Takis and they were amazing.
Wheres_my_guitar
The heat isn’t in the seeds. It’s in the white part of the flesh.
FruitOrchards
Why don’t you just cut the top off, scoop out the insides and then use them out it back
Deijya
Heat is in the ribs
ChrisTRD289
The heat will be no different if you keep the seeds or discard them. The heat is gone when you cut out the white membrane.
basement-thug
The heat isn’t in the seeds, it’s a common misconception because they are attached to the ribs. You can fully remove the seeds. Any heat you detect on the seeds or in the fkeah is from the oil in the white ribs migrating to the rest of the inside for the most part. To be completely precise the heat is in the yellowish oil pockets you will see if you inspect the white parts. If you don’t cut out the white ribs that the seeds are attached to, that’s where the heat is.
FlavalisticSwang
Try making habanero poppers too. If im making one, im making both. Super tasty
ArgieBee
Eh. I just mix hot sauce into the cream cheese.
NatashaMihoQuinn
Yep, cream cheese mixture bake and boom, delicious jalapeño poppers
EmuBig3127
Wash your hands before hanky panky mister.
tiktoktic
It’s the membrane that contains the heat, not the seeds.
These will be the same level of mildness regardless of whether you include the seeds.
73jharm
Yum. Add some reaper salt.
ShoeterMcGav
I like it hot af… but seeds are pointless imo. If you are retaining em for heat, and not just to pass through your digestive tract, keep more of the white part, ribs/ veins / pith whatever you want to call it.
A strain of actually spicy jalapeño I grow is named “La Fuego”… no more hoping the ones i pick have heat. They all do. Some put my Habs to shame! I prefer the jala flavor… So it’s a big win at my house.
FreshHotPoop
I thought this was a painting at first 😂
pdrock7
I make these for my big fam and the grocery store sells packs of jalapeno sized sweet mini peppers. They’re all yellow orange or red, and don’t get confused with the spicy ones. Just a tip 🫡
h101505
Vinegar
ChefArtorias
This is exactly what I do except I don’t cut them fully in half.
brunchboxxx
nah man, blend up all the pepper guts with the cream cheese and use that to stuff em. and i hope your wrapping em in bacon
bambammie97
Reading this thread has taught me my mistake😩 I’ve only made poppers twice but was taking out all the seeds and the white part and was so confused on why my jalapeños tasted like bell peppers (both the home grown and store bought ones). I thought I was going insane LOL but next round I’ll make sure to leave the white and see if that helps or if I’m just discovering that jalapeños just aren’t spicy to me
phatdoughnut83
So what I’ve started doing, is making non spicy ones for the kids with the sweet mini peppers you get in bags! And man are they freaking delicious! They are basically a mini sweet bell pepper.
Kregington
I will cut the peppers in half, remove seeds, blanch for 2 minutes in salt water, then into an ice bath. It seems to help my wife be able to enjoy them, but it can be hit or miss since some are hotter than others.
31 Comments
Gross dude throw the seeds out. The heat is in the “rind” if you want them hot leave some of that one.
Pull the stems off ffs
Use bell peppers so that your wife isn’t excluded
We just made these today! Jalapeños can be hit or miss on heat, so what I do is add a slice of habanero under the cream cheese to give some nice heat. I used to only do some and called them Jalapeño poppers surprise, but everyone likes them so much, I just put habanero on all of them. Something else I’m doing now is using cream cheese that I smoked on the grill. It’s the next level for poppers. Give it a try. You won’t regret it.
Here’s an idea to help identify your hot ones vs your wife’s non-spicy. Add a little food coloring to the cream cheese before cooking to just one heat version.
Minimum heat in seeds, maximum heat in the veins.
The heat isn’t in the seeds I’ve read, it’s in the white stuff you scooped out mostly
Try this sometime. I promise you it’ll be worth it if you do…
Prep peppers just as you have. Then pan fry some bulk chorizo in a dry non-stick pan. Sear it off so it gets a nice brown to it. Chorizo doesn’t need to be completely cooked in there because next it’s going on the grill. Let it cool off a few minutes and then mix it together in a bowl with some whipped cream cheese. Then scoop out a nice big spoonful of the mixture and lay it inside the pepper halves. Have a grill pre-heated to ~350 and place them all on some aluminum wrap. Put that on the grill once it’s heated. After a few minutes on the grill, then add whatever shredded cheese you’d like on top of each pepper. Don’t be shy about it. When all the cheese is melted and you can see that the skins on the peppers are blistering up or even falling off, they’re done! Top off with your preferred hot sauce if you’re into that.
I like to sprinkle Carolina Reaper powder and leave a bunch of seeds on mine (I like them spicy) and for the mild ones (for my girlfriend and most of her family), I remove all the seeds; this doesn’t always do the trick, but what can you do? There isn’t much one can do to make them milder, but to spice them up, adding Carolina Reaper powder makes me happy.
I haven’t made these in forever but they’re my favorite. Last time I made them I coated them in crushed fuego Takis and they were amazing.
The heat isn’t in the seeds. It’s in the white part of the flesh.
Why don’t you just cut the top off, scoop out the insides and then use them out it back
Heat is in the ribs
The heat will be no different if you keep the seeds or discard them. The heat is gone when you cut out the white membrane.
The heat isn’t in the seeds, it’s a common misconception because they are attached to the ribs. You can fully remove the seeds. Any heat you detect on the seeds or in the fkeah is from the oil in the white ribs migrating to the rest of the inside for the most part. To be completely precise the heat is in the yellowish oil pockets you will see if you inspect the white parts. If you don’t cut out the white ribs that the seeds are attached to, that’s where the heat is.
Try making habanero poppers too. If im making one, im making both. Super tasty
Eh. I just mix hot sauce into the cream cheese.
Yep, cream cheese mixture bake and boom, delicious jalapeño poppers
Wash your hands before hanky panky mister.
It’s the membrane that contains the heat, not the seeds.
These will be the same level of mildness regardless of whether you include the seeds.
Yum. Add some reaper salt.
I like it hot af… but seeds are pointless imo. If you are retaining em for heat, and not just to pass through your digestive tract, keep more of the white part, ribs/ veins / pith whatever you want to call it.
A strain of actually spicy jalapeño I grow is named “La Fuego”… no more hoping the ones i pick have heat. They all do. Some put my Habs to shame! I prefer the jala flavor… So it’s a big win at my house.
I thought this was a painting at first 😂
I make these for my big fam and the grocery store sells packs of jalapeno sized sweet mini peppers. They’re all yellow orange or red, and don’t get confused with the spicy ones. Just a tip 🫡
Vinegar
This is exactly what I do except I don’t cut them fully in half.
nah man, blend up all the pepper guts with the cream cheese and use that to stuff em. and i hope your wrapping em in bacon
Reading this thread has taught me my mistake😩 I’ve only made poppers twice but was taking out all the seeds and the white part and was so confused on why my jalapeños tasted like bell peppers (both the home grown and store bought ones). I thought I was going insane LOL but next round I’ll make sure to leave the white and see if that helps or if I’m just discovering that jalapeños just aren’t spicy to me
So what I’ve started doing, is making non spicy ones for the kids with the sweet mini peppers you get in bags! And man are they freaking delicious! They are basically a mini sweet bell pepper.
I will cut the peppers in half, remove seeds, blanch for 2 minutes in salt water, then into an ice bath. It seems to help my wife be able to enjoy them, but it can be hit or miss since some are hotter than others.
jalapeños arent even spicy anymore