Ham And Cheese Jalapeno Poppers Recipes

HAM, SWISS, AND JALAPEñO STUFFED PRETZELS

Steps:

• Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
• Add the flour and butter and knead on medium-speed for 12 minutes.
• Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
• Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
• Add water and baking soda to a large pot of dutch oven and bring to a boil.
• Divide dough into 8 equal rounds.
• Roll each round out into a 16" rope.
• Roll each rope out so it's 4 inches wide.
• In a small bowl combine ham, cheese, and peppers. Add 3 tablespoons of filling evenly along the rope.
• Tightly roll the dough back into rope, jelly roll style, pinching the edges together. Use the photo in post for a reference if this part is confusing ;)
• Make a U shape with each rope of dough, holding the ends.
• Cross the ends over each other, pinching ends onto the bottom of the dough.
• Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each.
• Transfer cooked pretzels to prepared baking sheet.
• Once all of the pretzels have been cooked, brush the tops of each with egg wash, then sprinkle with salt and poppy seeds.
• Place pan in the oven and bake for 16 minutes.
• Eat warm, or transfer to a rack to cool.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

HAM AND CHEESE PEPPER POPPERS

Steps:

• Pat the peppers dry with a paper towel and set aside.
• Wrap each cheese stick with a slice of ham, then slice the wrapped sticks into approximately 1/2-inch cubes. Stuff the wrapped cheese cubes into the peppers.
• Heat the oil in a medium heavy-bottomed pot to 350 degrees F.
• Set up a breading station using pie pans or plates. Put the flour in the first pie pan, then whisk together the egg and 2 tablespoons water in the second pie pan. In the third, mix together the panko, salt and pepper. Run each stuffed pepper through the breading station: lightly coat in the flour, dip in the egg wash and thoroughly coat in the panko.
• Fry the peppers in batches in the hot oil until the breading is lightly browned, 1 to 2 minutes. Transfer to a plate lined with a paper towel. Serve hot.

HAM AND CHEESE JALAPENO POPPERS

Steps:

• Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
• Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
• Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
• Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
• Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
• Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.