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Habanero Poppers

post #1 of 20
Thread Starter 
Habanero Poppers
12 oz. cream cheese, softened
1/2 lb. Queso Jalapeño or shredded Cheddar cheese
1 Tbsp bacon bits
12 Habanero peppers, seeded and halved
1 cup. milk
1 cup. flour
1 cup. dry bread crumbs
2 qts. Lard or oil for frying

In a med. bowl, mix the cream cheese, Queso Jalapeño and bacon bits.
Spoon this mixture into the Habanero pepper halves.
Put the milk and flour into two separate small bowls.
Dip the stuffed Habanero peppers first into the milk then into the flour,
making sure they are well coated with each.
Allow the coated Habaneros to dry for about 10 mins.
Dip the Habaneros in milk again and roll them through the breadcrumbs.
Allow them to dry, then repeat to ensure the entire surface of the Habanero
is coated.
In a med. skillet, heat the oil to 365 F.
Deep fry the coated Habaneros 2-3 mins. each, until golden brown.
Remove and let drain on a paper towel.

Now the only changes I did were:

I cut slit's in the peppers and cleaned out the seeds and stuffed the mixture into the peppers.

I used Havarti herb and spice cheese instead of the chedder.

and I used 6 pieces of cooked bacon and crumbled it up....reason being is I don't think bacon bits taste even close to bacon.

post #2 of 20
Looks great.

Made Habanero ABTs for the wife once (too hot for me icon_redface.gif ). She like them, but she can't eat enough to make it worth the effort. Her latest thing is habanero stuffed olives, she says they are great, but again, for me...........I'll pass icon_redface.gificon_redface.gif
post #3 of 20
Nice pics. I've still got a few habs left in the garden. I usually dry them to make my own chipotle spice, but I think I'll try these this weekend.

post #4 of 20
wow ! i love hot food but i'll stick to the jalapinos .i have to taste my heat but not burn through it.
post #5 of 20
love the idea for the dipping sauce to say HOT!
post #6 of 20
ABTS almost too hot for me. Couldn't hack the habaneros!
post #7 of 20
Flattop, that is my kind of side dish. I usually have something along thoses lines with a sandwich, or better yet with chicken. Keep up the hot stuff!
post #8 of 20
They look great Flatop but I think I'll use jalepinos!
post #9 of 20
I don't mind a little heat but that's insane..............
post #10 of 20
Made my mouth burn reading. OUCH HOT!!!!!!!!!!!!!
post #11 of 20
sweet. ill have to give that a whirl. i love hot hot hot. i eat hab pickeled.
post #12 of 20
Eat a basket of those outside in Tx. when it's 110 or so.. that calls for a whole kegerator of COLD Shiner! All ya need is a good ol' bowl of 3Xtra Hot Texas Chili to sop 'em up in!
post #13 of 20
Going in they sound fun!
coming out.............PDT_Armataz_01_05.gif

but I like how you think, This would be a great he-man treat for my buddies a work who claim nothing is too hot.
post #14 of 20
Nice, but no thanks PDT_Armataz_01_05.gifPDT_Armataz_01_07.gif
post #15 of 20
Perfect dish for the fantasy football draft. Are ya man enough? Well..... are ya nancy? PDT_Armataz_01_28.gif
post #16 of 20
flattop..........in your pic, what, unripe habs, with ripe ones? or two diff types?
post #17 of 20
i like the jap stuffed olives but have not seen hab. stuffed
post #18 of 20
the green ones i believe are jalapenos.

i actually buy my own unstuffed olives from time to time and stuff with pickeled habenaro slivers.
post #19 of 20
but its the same size/looking as the ripe hab, cept its green........if its a jap, its the fattest jap i ever seen.......unless its the creme cheese bulking it up
post #20 of 20
from the bottom pic where there breaded the top 4 look longer. im just guessing. thats what they looked like to me. green hab are ususlly not as dark green.

i think the filling is fattening them. because the hab look round and usually have dimples around them like the pic.
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