WEEKDAYS 1e|12c|p

Jalapeno Hot Dog Poppers

Michael Symon
Servings: 4
30 to 60 min
Part 1 of 2

You won't want to miss eating this cousin of the jalapeno popper with a cold beer next time you sit down to the game!

  • Ingredients
  • step-by-step directions
Jalapeno Hot Dog Poppers
  • 12 Jalapenos (hollowed out)
  • 1 Cup Cream Cheese (softened)
  • 3 Hot Dogs (chopped)
  • 1 Lime (zested)
  • 1/4 Cup Pickle Relish
  • 1/4 Cup Cilantro Leaves
Beer Batter
  • 2 Cups Wondra Flour
  • 1/4 Cup Crumbled Potato Chips
  • 1/2 Tbsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Tbsp Cornstarch
  • 2 Eggs
  • 1/3 Cup Beer
  • 3/4 Cup Milk
  • 1/2 Tbsp Salt
Frying and Serving
  • Cornstarch (to dredge)
  • Vegetable Oil (for frying)
  • Ketchup
  • Mustard
  • Cilantro Leaves (to garnish)
  • Lime Zest (to garnish)
  • Preheat oil to 360°F.
  • Preheat a grill or grill pan to medium.
  • Combine all of the filling ingredients in a food processor and pulse until combined.
  • Whisk together the Wondra Flour, Potato Chips, Baking Powder, Baking Soda, Cornstarch, and Salt.
  • Whisk together the Eggs, Beer, and Milk. Add the wet into the dry and mix until a batter forms. Let it rest while you fill the Jalapenos.
  • Fill each of the Jalapenos with some of the filling, being generous but not to overstuff. Pierce with a toothpick to keep the shape. Grill for a minute per side, just until it begins to lightly char.
  • Dust the Grilled Stuffed Jalapenos in Cornstarch and then dip into the Batter. Carefully remove from the batter, shake off the excess, and then fry for 3-4 minutes until golden brown and crispy. Drain on a paper towel lined plate. Sprinkle immediately with Salt.
  • Sprinkle Lime Zest and Cilantro over the poppers and serve warm with Ketchup and Mustard.
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