Cook’s Notebook: Jalapeño poppers doable at home

Dear Cook’s Notebook: It used to be that one could buy delicious jalapeño pepper poppers at Costco at a very reasonable price, but like so many things, Costco no longer carries them.

You can buy them at supermarkets, but they are not nearly as good and are twice as expensive. So I’ve decided to see if I can learn to make them myself, even though I’ve not the slightest idea how to do that.

Do you have a recipe and instructions for how to make jalapeño poppers? – Tim Kelley

Dear Tim: Good news. I recently spotted the jalapeño poppers back in the freezers at Costco. But if you’re so inclined to learn how to make them yourself – instead of relying on the capricious market forces that rule store shelves – here are a couple of recipes to help you get started.

This first recipe is a well-regarded version from allrecipes.com. The poppers are baked in the oven, rather than fried. I prefer to split the peppers and squeeze the filling inside (as described in the second recipe from Emeril Lagasse) rather than cutting them in half.

Heed the advice of the recipe reviewers at allrecipes.com and wear gloves. Some suffered first-degree burns from handling the peppers. Also, many said they substituted bread crumbs or Panko for the cornflakes.

Unlike most commercial jalapeño poppers, Lagasse’s recipe calls for crumbled bacon. But it can easily be omitted, if you prefer.

Jalapeño Poppers

From allrecipes.com. This recipe appears in the “Allrecipes cookbook.”

1 (8-ounce) package cream cheese, softened

1 (8-ounce) package shredded sharp Cheddar cheese

1/4 cup mayonnaise

15 fresh jalapeño peppers, halved lengthwise and seeded

2 eggs, beaten

1/2 tablespoon milk

1 1/2 cups crushed corn flake cereal (bread crumbs or Panko can be substituted)

Preheat oven to 350 degrees. Lightly grease a medium baking sheet.

In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.

Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.

Dip each stuffed jalapeño half into the egg and milk mixture, then roll in corn flake cereal to coat.

Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Yield: 15 servings

Approximate nutrition per serving: 114 calories, 11 grams fat (5 grams saturated, 70 percent fat calories), 6 grams protein, 5 grams carbohydrate, 41 milligrams cholesterol, less than 1 gram dietary fiber, 188 milligrams sodium.

Fried Kicked-Up Jalapeño Poppers

Recipe courtesy Emeril Lagasse, 2004, from foodnetwork.comVegetable oil, for frying

12 fresh large jalapeño peppers

4 ounces cream cheese, softened

1/2 cup Monterey Jack, grated

6 slices bacon, cooked and crumbled

1/2 teaspoon Emeril’s Essence seasoning (recipe follows, see note)

1/2 cup all-purpose flour plus 3 tablespoons, divided

1/2 cup milk

1 large egg, lightly beaten

1 1/2 cups Panko bread crumbs

In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees over medium heat.

Cut a slit lengthwise in each pepper down 1 side to create a pocket. Leave stem intact and remove seeds if desired.

Combine cream cheese, Monterey Jack, crumbled bacon, and Essence. Place mixture in a zip-top plastic bag or large piping bag. (If using a zip-top plastic bag, cut and remove 1 corner of the bag. Make sure the hole is large enough so that the bacon will squeeze through.) Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit. Press slit edges of the pepper together to seal.

In a small bowl, combine 1/2 cup flour, milk and egg. Place remaining 3 tablespoons flour, Panko crumbs, and 1/2 teaspoon of Essence in a shallow bowl or plate, and stir to combine.

Working in batches, dip stuffed jalapeños into the milk batter and then roll in the Panko mixture, pressing to coat.

Working in batches, if necessary, gently place jalapeños in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the cheese is extremely hot.

Note: Emeril’s Essence seasoning blend also can be purchased in many grocery stores.

Yield: 12 peppers

Approximate nutrition per serving: Unable to calculate due to recipe variables.

Essence (Emeril’s Creole Seasoning)

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup.