Jalapeno Poppers

It's that time of year again when the garden is in full swing.  And that means hours in the kitchen putting food by for the coming year.  This week I made some jalapeno poppers for the freezer, so they'll always be ready for a party or, at our house, a good card game!

Jalapeno Poppers

·        1 1/2 cups shredded Jack Cheese (I used cheddar cheese)

·        1 cup flour

·        2 cups buttermilk pancake mix

·        1 3/4 cup water

·        canola oil for frying

Aprox. 2 dozen Jalapeno peppers    
  Panko (optional)

1.  Wearing gloves, make a slit in the side of each jalapeno and remove seeds. Grate the cheese

     

 2.     For each jalapeno, take a small amount of cheese, squeeze it together to form a little log, and place inside the peppers. Squeezing the cheese into logs will make stuffing the peppers much easier.

3.   Place the flour in a shallow pan or dish. Dredge the stuffed jalapenos in flour.

4.    Pour at least two inches of canola oil in a deep, heavy pan. Heat to 350 degrees.

5.     Make the batter. Mix the pancake mix and water until thick and smooth. Holding the stem of the jalapeno, dip in the batter, then sprinkle with Panko and place in the hot oil.

  

(The Panko is optional.  However, I like the crispy coating it gives to the poppers.

In my opinion, Panko makes everything better!!)

Only cook three or four poppers at a time, so they have room to swim around and won't stick together. Fry each side for 2 to 3 minutes.

6.     Drain the poppers on a rack, and allow to cool for a few minutes before serving. The cheese is extremely hot. 

7.     To freeze the poppers. After draining off the excess grease, place the poppers on a clean flat plate or baking pan, leaving space in between the poppers. Cover with wax or parchment paper. Place in freezer for three to four hours, or until completely frozen. Then put the poppers in a freezer bag and label.

8.    To reheat frozen poppers, and keep that crunch do not microwave. Heat your oven to 375 degrees. Place poppers on a baking sheet and bake for 10 to 15 minutes, or until heated through.

I usually heat just a few at a time in the toaster oven and serve with sour cream. 

(no thawing necessary) 

And don't forget to save some seeds for next year!