Comments on: Habanero Pepper Poppers

By: Tracy Maybank

Tracy Maybank — Tue, 06 May 2008 19:55:12 +0000

A wonderful treat I must say. How do I contribute some of my recipes?

By: Ron

Ron — Fri, 02 May 2008 23:30:37 +0000

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

mike — Thu, 17 Apr 2008 01:45:22 +0000

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

David Henley — Tue, 12 Feb 2008 04:42:33 +0000

oh and also hot pepper jelly is incredible on these.

By: David Henley

David Henley — Tue, 12 Feb 2008 04:41:01 +0000

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

JKRobbins — Mon, 07 Jan 2008 04:15:29 +0000

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

Brian Polacek — Fri, 24 Aug 2007 17:53:18 +0000

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

Sarah McAlanis — Thu, 03 May 2007 14:19:27 +0000

I’m looking for more habanero pepper recipes. If anyone has a favorite, let me know!

By: Tom Oakes

Tom Oakes — Mon, 27 Feb 2006 23:08:11 +0000

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

Nick Lindauer — Thu, 24 Nov 2005 15:18:24 +0000

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.