Jalapeno Poppers

I don't use a breading. I don't freeze the cheese stuffing.

I take the seeds out. I mix cooked sausage with cheese or cream cheese. Stuff the cavity and wrap with bacon. When the bacon is done the popper is done. (Sone times I smoke them on the BBQ grill. Some times cook them in the oven.)

UUUMMMMM GOOD STUFF ! ! ! !

Good luck to you and yours.

I have sooooo many

There's 3 tricks to cheese:

1) Type of Cheese... since certain cheeses melt more than others (my favorite is chev with freshly chopped chives added to it, for bacon wrapped grilled poppers. Chev maintains it's shape when hot, although it's still all melty, it won't melt away. For a baked "room temp" popper, 1/2 chev and 1/2 marscapone works... but it won't work if the cheese is heated. The cheese is piped in before baking. Ricotta is another cheese that is often added to comercial poppers to keep them from oozing out)

2) Freezing the cheese ESP if it's a melty cheese (like cream cheese) AND you're deepfrying (aka doesn't work for grilling)

3) Egg. This is for shredded cheese poppers. You stuff with shredded cheese, and pour beaten egg into the shredded cheese.

If you're breading for deepfrying it's a double freeze process.

- You stuff your poppers with cheese (and egg). Freeze so that you can handle them easily.
- You dip into batter, roll in lightly toasted crumbs, freeze again.

The freezing keeps the shape right, until the heat from the oil cooks them into the hard shell. DOES NOT work for grilling/broiling/baking because they don't cook fast enough. If you want breaded poppers for your oven you double freeze, deep fry "done", and then freeze them again. THIS IS THE KIND THAT USUALLY USES RICOTTA mixed with cream cheese (and egg). Because it stands up to being cooked multiple times and keeps "shape"

I apologize in advance for not having a real answer to your question :)
This is much easier than making the poppers and SO good...it gets rave reviews from all my jalapeno popper lovin' friends and family. Try it sometime!!

Jalapeno Popper Spread

INGREDIENTS:
2 (8 ounce) packages cream cheese,
softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies,
drained
2 ounces canned diced jalapeno peppers
, drained
1 cup grated Parmesan cheese
Panko

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese, then top with Panko crumbs.
2. Microwave on High until hot, about 3 minutes.

Do you freeze the cheese before you make them?

Cut the cheese into the proper size for the poppers, and freeze.... that way, when you fry them, it will just be nice and soft.

My son just came in and said what they do at the place he works is to put the cheese and pepper together, freeze them, bread them, and freeze again? They actually come prepared from a supply company, already frozen. He also said to use egg in the batter.

well when we fry _fish_, we soak the fish in egg WHITES and then dip/roll them in potato flakes (yes, the instant mashed potatoes, it must say 'flakes' on the ingredients). In the flakes, we put salt, pepper, garlic powder, etc.
Not sure if this would work with jalepeno poppers, but it sounds good!

My husband makes awesome baked ones. We cut the peppers in half and seed them. Brown up some chorizo in a skillet and in a bowl mix it with cream cheese and some shredded cheddar. Then stuff the pepper halves with mixture and sprinkle a little more shredded cheese on top and bake on a foil lined baking sheet. Super easy and you won't even miss the breading they are so yummy!