I haven’t thought about jalapeno poppers since jalapenos were in season last summer and coming out of my ears. Naturally, that would be the time of year to create a new jalapeno poppers recipe.
However, all of a sudden they have re-entered my mind thanks to the upcoming Super Bowl. This fabulous appetizer is not only delicious but a great way to get some good nourishing fats (be sure to use the best quality fats).
Go ahead and make a bunch and freeze some for later! You’ll be glad you did!
- 12 jalapenos, halved and seeded
- 1 cup cream cheese, preferably homemade (recipe follows)
- 1 cup sharp cheddar cheese, preferably from grass-fed cows
- 4 slices crispy bacon (optional), preferably pastured and no sugar added
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2-3 pastured eggs (start with 2, add 3rd if needed)
- 2-3 tablespoons whole raw milk (start with 2, add 3rd if needed), use kefir or cream if you can't use milk
- ⅔ cup coconut ﬂour
- ⅔ cup arrowroot ﬂour or tapioca
- 1 quart of bacon fat, lard or coconut oil
- Homemade Cream Cheese:
- 1 quart organic plain whole milk yogurt, or raw milk
- A good knife
- Cutting board
- Deep frying pan
- 1-quart glass jar or pitcher
- Large bowl
- Mix together in a bowl, cream cheese, cheddar cheese, bacon (if using), cumin garlic powder and salt.
- You will need 3 bowls, in one place the arrowroot ﬂour, in another the egg and milk, and in a third the coconut ﬂour.
- Season coconut ﬂour with some sea salt and paprika if desired.
- Dredge each stuffed pepper into the arrowroot, then the egg wash, then the coconut ﬂour to cover.
- Place on a plate when done.
- Repeat until all peppers are coated. At this point, you could freeze the peppers to make at a later time. Or proceed with frying.
- In a deep frying pan or skillet (I used a cast iron skillet), heat about a quart of bacon fat, lard or coconut oil. I personally save my bacon grease after each batch, strain the fat through a paper towel lined strainer into a glass or ceramic bowl and store in the refrigerator. This keeps well for many, many months.
- Bring the grease up to 365 degrees Fahrenheit (180 C). Deep fry the breaded jalapenos for 3-4 minutes each, until golden brown, turning in the oil to reach all sides if needed.
- Remove from hot grease and drain on paper towels. Serve with Salsa Verde, or any salsa you prefer.
- To bake the poppers:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
popperson the baking sheet and into the oven.
- Bake for 30 minutes until golden.
- For the Cream Cheese:
- If you are using raw milk, you need to plan ahead, as it will take 1-4 days to let your milk separate. Place the milk in a glass container on the counter and allow it to stand at room temperature until it separates.
- Line a large strainer set over a bowl with a clean dish towel.
- Pour in the yogurt, or the separated milk, whichever you are using.
- Cover and let stand at room temperature for several hours (the yogurt will take longer than the
milk,as the whey has already separated from the milk). The whey will run into the bowl and the milk solids will stay in the strainer.
- Tie up the towel, being careful not to squeeze.
- Tie this sack to a wooden spoon placed across the top of a tall container, like a pitcher so that more whey can drip out.
- When the bag stops dripping, the cheese is ready.
- Store the whey in a mason jar in the fridge for up to 6 months.
- You should get 1 cup of cream cheese.
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