The jalapeños are popping up more than our sweet peppers so it was time to make some poppers. Back in the 70’s and 80’s I don’t know of any place in New York that stuffed jalapeño peppers with cheeses and bacon, bread them twice and deep fry them. This time of year in Georgia, you can’t go anywhere without seeing them on the menu.
If you go to a pot-luck in the mountains 2 or 3 people will bring poppers. Sissy Reed made the best ones I ever had, the perfect cheese blend stuffed in a pepper and wrapped with bacon, then grilled.
In the past two weeks I tried 3 different recipes as I experimented with the prolific peppers. I didn’t want to fry or bread the poppers and wanted to control the amount of bacon used. The first batch were made with cream cheese, smoked gouda and some cooked bacon (drained and dried) and some spices. If the peppers aren’t deep enough the cheese when melted runs out. It was messy but delicious.
The next batch were prepared by coring out the center of the pepper and leaving it whole. You stuff the cheese mixture into the pepper and then place in a special tray to keep the peppers upright. This time I substituted smoked salmon for the bacon. Ate these too quickly to get a photo.
For the last batch I had no bacon or smoked salmon. So I took a can of smoked salmon, drained and added a tablespoon of mayo before adding 4oz cream cheese and 4 oz of smoked gouda along with ½ teaspoon of liquid smoke and some smoked paprika. This mixture was stuffed into the halved peppers. But to keep the melted cheese from running all over the place, I wrapped the stuffed peppers in some phyllo pastry that was getting past it’s prime. I don’t have any photos of them coming out of the oven but I do have a photo of the peppers the next morning after being browned up in a frying pan and served with scrambled eggs.
NOTE: I wasn’t sure how if the peppers would cook enough when wrapped in the phyllo so I roasted the stuffed jalapeño halves for about 15 minutes at 350. Let them cool and transferred the mostly cooked peppers onto the phyllo and wrapped them up. I really don’t like working with phyllo dough as you have to keep it moist or it dries out and is impossible to work with. Plus it takes a lot of melted butter.
Refrigerate any leftover poppers and heat them in a frying pan when you’re ready to eat. No need to add any oil to the pan. Start the heat low and butter will start to flow from the dough and you can cook to a crispy brown.