What up FBT Food Nerds?! It has been way too long since we’ve shared a recipe here on Foodies Be Trippin. But today is the day that changes! On a recent trip to the Mesquite gun show, hidden between the handguns and cammo baby strollers (no joke), we came across a real jewel of a kitchen gadget, The Jalapeño Griller. You might ask yourselves, who goes to a gun show and leaves with cooking gear and a badass recipe? Well, FBT does! We opted for the armadillo shaped stand, obviously, and when combined with the awesome jalapeño corer we also picked up, our dinners will never be the same. Behold, the Cornbread Stuffed Jalapeño Popper!
Now, if you aren’t lucky enough to have one of your very own The Jalapeño Griller, and you’re too impatient to wait for the one you’ve just ordered from the website to come in the mail (you know you did, don’t lie), I’m sure a little redneck ingenuity can result in a temporary stand. Now, let’s get to cookin’!
Ingredients for Jalapeño Poppers
- Jalapeños (large)
- Cornbread mix
- Milk (for the cornbread)
- Egg (for the cornbread)
- Cheddar Cheese
You’ll notice we didn’t include any amounts in the ingredients list. That really all depends on the number of peppers you can stuff down your mouth hole without feeling ashamed. And to be honest, this recipe is so simple you should be able to wing it.
Depending on the cornbread mix you choose, your recipe could be slightly different. We do recommend using cornbread of the sweeter variety. It works well with the heat of the jalapeño. Next, follow the directions for your cornbread of choice. For ours, the recipe called for combining the cornbread mix with 1/2 cup of milk and 1 beaten egg.
After you’ve mixed up your cornbread batter, toss in a handful of shredded cheese. Next time we make these, we’ll probably add more then we did here.
Now, let’s get those jalapeños ready! In my experience, most jalapeños are sliced in half in order to be stuffed. These jalapeños, on the other hand, are kept whole. To stuff them, first, you’ll need to cut off the stem.
Next, you’ll need to empty out the core and all of the seeds. We picked up a handy tool at the gun show along with our Jalapeño Griller that does the job nicely. Williams-Sonoma sells a similar tool as well.
After you’ve cleaned out all of your jalapeños, you’ll need to pierce the bottoms with a toothpick. Why? The peppers are a little too thick for the cornbread to cook all the way through at the bottom. Don’t worry, the cornbread mix is too dense to spill out of the holes. We put about 5 or 6 holes in two rows around the pepper.
Now, it’s time to start stuffing!
For all you spice wimps out there, our friendly sales guy who was a wealth of information, let us in on a little trick. If you run hot water thru the cored peppers before cooking them, it will take out some of the heat.
Back to redneck ingenuity… To stuff the peppers without making a mess, we opted to fill a ziplock bag with our cheesy cornbread batter. Then we snipped off the end and… Bam! homemade piping bag… we were then able to fill each jalapeño with ease. You’ll only need to fill the peppers about half way up in order to give the cornbread room to rise.
Now, let’s wrap these puppies with some bacon! I mean, we all know everything is better with bacon! Here’s a little trick to help keep your bacon in place. Put one toothpick through the bottom of the pepper, and one through the top. Push the bacon thru the bottom toothpick, then wrap the bacon around the pepper until you reach the top, then push the bacon thru the top toothpick. That’ll keep your bacon in place while they cook.
Once your jalapeños are all wrapped, put them into the The Jalapeño Griller and cook them in the oven at 350 degrees for 25-30 minutes, or until the bacon is crispy. You can see we pulled ours out of the oven a little early… patience is a bitch! Another way to check the doneness of the peppers is to stick a toothpick into the top of the cornbread. If the toothpick is clean when you pull it out, the cornbread is DONE BITCHES… I mean its good to go.
We elected to cook some peppers with cornbread and some peppers with a more traditional cream cheese stuffing. The cornbread kicked the cream cheese peppers’ asses! Checkout this cross section of the final result… it’s ok to drool, we won’t judge.
See, that wasn’t so hard. Now go cook these bad boys at your next Cowboys Super Bowl Party…. sorry, I lost track of time and thought it was 1996… or make them for your next drunken family reunion. People will rave about them! And if you screw them up, who cares? Everyone is drunk anyway.
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