Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. olive oil | ||
| 1 (12 oz) pkg raw sliced sirloin beef for Philly steak with seasoning packet, such as Pepperjax | ||
| ½ yellow onion, finely chopped | ||
| 1 clove(s) garlic, minced | ||
| 8 oz. whipped cream cheese | ||
| 8 oz. Hy-Vee shredded mozzarella and provolone cheese blend | ||
| 4 oz. Hy-Vee shredded chipotle cheddar cheese | ||
| 12 jalapenos, cut in half lengthwise and seeded | ||
| 1 c. milk | ||
| 1 c. flour | ||
| 3 eggs, beaten | ||
| 3 c. panko breadcrumbs | ||
| Oil, for frying | ||
| Salt, as needed |
Directions
- Heat olive oil in a large heavy pan over medium heat.
- Brown beef with seasoning packet.
- Add onion and garlic; saute until soft. Set aside and cool.
- In a bowl, stir together cream cheese, shredded cheeses and beef mixture.
- Use a spoon fill the jalapeno halves with the beef mixture and refrigerate until set.
- Set up a breading station; place flour, milk, eggs and breadcrumbs in separate bowls.
- Dip each jalapeno half in milk, then flour, then eggs, then breadcrumbs. Continue until all are breaded.
- Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
- Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, 3 to 5 minutes.
- Remove from fryer, drain on paper towels, season with salt and allow to cool slightly before serving.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, October 21, 2016.