Great little poppers.
Only four days before Christmas and if you’re planning on doing a big pot of soup for Christmas Eve this will be a great little “go with” to serve.
Can you believe Christmas is here already. I’m so excited this year (excited every year) because all the kids will be together in Austin for Christmas and their Mema will be here with us too. And, I can’t imagine how exciting it is going to see all 5 little boys running around playing with each other. Of course, Thomas (almost 8 months old) will only be watching this year, but I know he will be wondering when he’s going to be chasing them around.
I made these little poppers a couple of years ago and took these pictures (which are not that great) and then forgot about posting about them. I found this recipe at Oh Bite It blog and one day when I was making my Mexican Cornbread recipe I decided to try filling some of the jalapeño peppers with the batter.
I have never been a fan of the Jiffy type cornbread mix because my mother always made homemade and for me to do anything but homemade seems like I’m cheating. After stuffing the peppers with my Mexican Cornbread mixture that has meat in it I decided that they would be much easier to follow her recipe and maybe the sweetness from her Honey variety of cornbread mix would counter the hotness from the peppers. You can really add whatever you want to these. You can throw in some cooked ground beef if you have it on hand.
My dad was always trying to figure out how to get the coating to stick to a jalapeño like the ones you get in a restaurant or from the frozen section of the grocery. He tried all sorts of things and then decided that maybe the peppers needed to be steamed to soften them up a little before doing the flour, egg, bread crumb coating that went on the outside of a traditional jalapeño popper. After researching this I found most popper recipes call for double dipping; do egg, crumbs, then egg, crumbs again to get a thick coating. I think he wold have liked these peppers for sure.