I made habanero poppers. (habanero, cream cheese, cheddar, chorizo, bread crumb)
I made habanero poppers. (habanero, cream cheese, cheddar, chorizo, bread crumb)
by 6DT
1 Comment
6DT
They’re delicious! If you like habanero, you have to try them at some point. I ate most of them and my friend/co-cook ate the rest.
tips: I cooked the chorizo first. I stirred up the peppers a couple of minutes in a skillet to make their texture more bite-through-able. If there was one thing I would do differently, it’s doing something to prevent filling leaking out during reheating. The bread crumbs did that job perfectly for the air fryer though. (So perhaps cutting a sliver off their sides to stuff and de-seed, and leave the tops on until ready to eat.)
lasting opinion: I definitely need to make these again with habanero. But I also want to try serrano, and sugar rush peach.
Recipe? I didn’t follow any single jalapeno popper recipe, so here’s an approximation:
* cook ground chorizo * prepare a 12-18 large habanero peppers by cutting a thin piece off the side (or cutting off the top), and then removing the seeds. Remove ribs/membranes for less heat. * mix together evenly a ratio of 1:2:4 cheddar, chorizo, cream cheese. Around 4oz / 8oz/ 16oz * add any additional seasonings if desired (e.g. garlic, etc.) and miz well * for a softer pepper, stir-fry the peppers in the chorizo fat renmants for 2-3 minutes, or microwave them (after dipping in water) for 20-30 seconds * stuff the peppers * dip the exposed cheese into bread crumbs (optional but seems to help keep the cheese in) * bake or airfry according to any online recipe’s jalapeno popper instructions, checking on them at around 20% of the timer left.
1 Comment
They’re delicious! If you like habanero, you have to try them at some point. I ate most of them and my friend/co-cook ate the rest.
tips:
I cooked the chorizo first. I stirred up the peppers a couple of minutes in a skillet to make their texture more bite-through-able. If there was one thing I would do differently, it’s doing something to prevent filling leaking out during reheating. The bread crumbs did that job perfectly for the air fryer though. (So perhaps cutting a sliver off their sides to stuff and de-seed, and leave the tops on until ready to eat.)
lasting opinion:
I definitely need to make these again with habanero. But I also want to try serrano, and sugar rush peach.
^Yes, ^that ^is ^a ^*control* ^*poblano* ^in ^the ^pic.
Recipe?
I didn’t follow any single jalapeno popper recipe, so here’s an approximation:
* cook ground chorizo
* prepare a 12-18 large habanero peppers by cutting a thin piece off the side (or cutting off the top), and then removing the seeds. Remove ribs/membranes for less heat.
* mix together evenly a ratio of 1:2:4 cheddar, chorizo, cream cheese. Around 4oz / 8oz/ 16oz
* add any additional seasonings if desired (e.g. garlic, etc.) and miz well
* for a softer pepper, stir-fry the peppers in the chorizo fat renmants for 2-3 minutes, or microwave them (after dipping in water) for 20-30 seconds
* stuff the peppers
* dip the exposed cheese into bread crumbs (optional but seems to help keep the cheese in)
* bake or airfry according to any online recipe’s jalapeno popper instructions, checking on them at around 20% of the timer left.