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Comments on: Habanero Pepper Poppers http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/ Wed, 19 Aug 2009 20:38:24 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Tracy Maybank http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-138059 Tracy Maybank Tue, 06 May 2008 19:55:12 +0000 http://www.hotsauceblog.com/?p=668#comment-138059 A wonderful treat I must say. How do I contribute some of my recipes? A wonderful treat I must say. How do I contribute some of my recipes?

]]> By: Ron http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-137588 Ron Fri, 02 May 2008 23:30:37 +0000 http://www.hotsauceblog.com/?p=668#comment-137588 I make habanero poppers about every other month. I'm growing some Red Savinas right now....can't wait. The most recent batch, I stuffed with sharp cheddar cheese, cream cheese, bacon bits, green onion and mushrooms. To make them less potent, cut them in half and shape the stuffing into the shape of a whole pepper. I dip in flour, then egg, then bread crumbs. Put in the freezer overnight and fry them up the next day. I make habanero poppers about every other month. I’m growing some Red Savinas right now….can’t wait.

The most recent batch, I stuffed with sharp cheddar cheese, cream cheese, bacon bits, green onion and mushrooms. To make them less potent, cut them in half and shape the stuffing into the shape of a whole pepper.

I dip in flour, then egg, then bread crumbs. Put in the freezer overnight and fry them up the next day.

]]> By: mike http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-134939 mike Thu, 17 Apr 2008 01:45:22 +0000 http://www.hotsauceblog.com/?p=668#comment-134939 I really love the sound of your receipe for habenero poppers, Ijust started growing my own peppers this year for the first time, I can't wait to eat them with your idea!(: I really love the sound of your receipe for habenero poppers, Ijust started growing my own peppers this year for the first time, I can’t wait to eat them with your idea!(:

]]> By: David Henley http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-127228 David Henley Tue, 12 Feb 2008 04:42:33 +0000 http://www.hotsauceblog.com/?p=668#comment-127228 oh and also hot pepper jelly is incredible on these. oh and also hot pepper jelly is incredible on these.

]]> By: David Henley http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-127227 David Henley Tue, 12 Feb 2008 04:41:01 +0000 http://www.hotsauceblog.com/?p=668#comment-127227 Made these the other day (with Mozzarella and Provolone instead) And are soo good. I love the habanero flavor better than stuffed jalapenos. One queston, what stove # setting do you have these on to fry? I had on like 6 and they fried up in like 30 seconds. Canola oil is too oily (ha) too. What's a good thinner oil to use? Made these the other day (with Mozzarella and Provolone instead) And are soo good. I love the habanero flavor better than stuffed jalapenos. One queston, what stove # setting do you have these on to fry? I had on like 6 and they fried up in like 30 seconds. Canola oil is too oily (ha) too. What’s a good thinner oil to use?

]]> By: JKRobbins http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-121373 JKRobbins Mon, 07 Jan 2008 04:15:29 +0000 http://www.hotsauceblog.com/?p=668#comment-121373 I found this recipe while searching for the typical Jalapeno Popper recipe on the internet earlier today. The accompanying pictures were so brilliant, I had to make them right away! So I'm typing this while I'm eating and I gotta say - delicious (though I should've waited five minutes or so for the cheese to not be so dangerous)! I gotta put thicker batter on them cos a bit of it fell off in the fryer. Perhaps cream cheese next time? Time will tell, but great recipe nonetheless! I found this recipe while searching for the typical Jalapeno Popper recipe on the internet earlier today. The accompanying pictures were so brilliant, I had to make them right away! So I’m typing this while I’m eating and I gotta say – delicious (though I should’ve waited five minutes or so for the cheese to not be so dangerous)! I gotta put thicker batter on them cos a bit of it fell off in the fryer. Perhaps cream cheese next time? Time will tell, but great recipe nonetheless!

]]> By: Brian Polacek http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-109527 Brian Polacek Fri, 24 Aug 2007 17:53:18 +0000 http://www.hotsauceblog.com/?p=668#comment-109527 I recently made habanero poppers. I stuffed them with a craem cheese/italian sausage(for the flavor)/mexican cheese mixture and baked instead of frying. Yum!! Would be great to get them to stand up though! I recently made habanero poppers. I stuffed them with a craem cheese/italian sausage(for the flavor)/mexican cheese mixture and baked instead of frying. Yum!! Would be great to get them to stand up though!

]]> By: Sarah McAlanis http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-91555 Sarah McAlanis Thu, 03 May 2007 14:19:27 +0000 http://www.hotsauceblog.com/?p=668#comment-91555 I'm looking for more habanero pepper recipes. If anyone has a favorite, let me know! I’m looking for more habanero pepper recipes. If anyone has a favorite, let me know!

]]> By: Tom Oakes http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-13882 Tom Oakes Mon, 27 Feb 2006 23:08:11 +0000 http://www.hotsauceblog.com/?p=668#comment-13882 <b>We did these last weekend with a stuffing of: </b> cream cheese, proscuttio, sun-dried tomatoes, lemon zest <b>A dairy-based dipping sauce is a must:</b> sour cream, lemon & lime juices, chopped cilantro, salt/pepper. If you cut the top of the pepper almost all the way off (like a lid), they will freeze back into place and stay put very well once coated in batter and placed in oil. Definately freeze these prior to frying. We did these last weekend with a stuffing of:
cream cheese, proscuttio, sun-dried tomatoes, lemon zest

A dairy-based dipping sauce is a must:
sour cream, lemon & lime juices, chopped cilantro, salt/pepper.

If you cut the top of the pepper almost all the way off (like a lid), they will freeze back into place and stay put very well once coated in batter and placed in oil. Definately freeze these prior to frying.

]]> By: Nick Lindauer http://www.hotsauceblog.com/hotsaucearchives/habanero-pepper-poppers/comment-page-1/#comment-10212 Nick Lindauer Thu, 24 Nov 2005 15:18:24 +0000 http://www.hotsauceblog.com/?p=668#comment-10212 John - The heat was cut more by the cheese then the cooking of the peppers. They weren't cooked that long and were also fresh instead of the typical frozen popper. There are so many ways to cook these, I'll be doing a different stuffing next time. John – The heat was cut more by the cheese then the cooking of the peppers. They weren’t cooked that long and were also fresh instead of the typical frozen popper. There are so many ways to cook these, I’ll be doing a different stuffing next time.

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