Habanero Pepper Poppers
Ingredients:
Habanero Peppers
Goat Cheese
Chives
Cheddar Cheese
Flour
1 Dark Beer
Black Pepper
Garlic Salt
Cayenne Pepper
Directions:
Combine goat cheese, diced chives and cheddar cheese. You can pretty much stuff the peppers with anything you wish though, I would recommend trying a hamburger stuffing. I decided on goat cheese and chives on a whim.
Remove tops from the habs and seeds – you’ll be left with little habanero bowls. I’m only using 5 habaneros since I will be the only one eating these little habanero gut bombs.
Gently fill the habaneros with the cheese stuffing. Place in a bowl and toss in a bit of flour so the batter will stick.
Take some flour (how much? I don’t know – guess) and toss with the dry seasonings. Again, you can use any seasoning you want, have fun with it.
Add the dark beer of your choice. Mix until you come up with a pancake batter like consistency. I used about 1/3 of a Guiness – drank the remainder.
Dunk the habaneros into the batter.
Fry using vegetable or canola oil for 5-10 minutes, depending on desired crispiness.
Finished Habanero Pepper Poppers
After 1 popper my hiccup alarm went off and I had to take a second to get them under control. But once they passed, the remaining poppers didn’t stand a chance. Damn tasty if I must say. The goat cheese & chives were an excellent choice, the cheese off setting the harsh habanero heat just enough. The habaneros hold up nicely and are the perfect mouth sized bite – an excellent appetizer dish that I’ll be trying out again soon.
I have to say ive always liked jalepeno poppers but for some reason ive never thought of habenero poppers. I gotta try this. Also, im laughing about the hiccup alarm. Ive gotten those every once in a while.
Hahahaha – Gut Bombs!
Those look fantastic!
Does cooking the peppers take any of the heat out, as it seems to with jalepeno poppers? Or is it still equivalent to eating a raw habanero?
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.
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.
I’m looking for more habanero pepper recipes. If anyone has a favorite, let me know!
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 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!
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?
oh and also hot pepper jelly is incredible on these.
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 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.
A wonderful treat I must say. How do I contribute some of my recipes?