Red Robin No-Fire Peppers

INGREDIENTS

INSTRUCTIONS

ON THE SIDE
Menu Description: "Full-flavored jalapeños stuffed with cool cream cheese
and deep-fried in a cracker-crumb coating. Served with sweet jalapeño jelly
and sour cream."
Red Robin was one of the first restaurant chains to serve No-Fire Peppers,
an item which can be found on many restaurant menus today under a variety
of different names. The cream cheese-filled, battered and fried jalapeño
peppers are actually called Poppers by their creators, Anchor Foods, a
restaurant food supply company which manufactures Poppers and a variety of
other appetizers for sale to restaurant chains everywhere. According to
Restaurant and Institutions magazine, Poppers were the #1 food item added
to restaurant menus in 1995, with restaurants purchasing over 70 million of
the little suckers.
It's important when you make these that you allow time for them to freeze.
The freezing stage ensures that the coating stays on when the peppers are
fried and prevens the cream cheese from squirting out as it heats up.
1. Remove the stems from the jalapeños, then slice each one down the middle
lengthwise and remove the seeds and inner membranes. Be careful to wash
your hands afterwards.
2. Poach the jalapeño halves in a saucepan half-filled with boiling water
for 10 to 15 minutes or until tender. Drain and cool.
3. Blot with a cloth or paper towel to dry the inside of each jalapeño
slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into
each jalapeño half.
4. Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and
the oil and combine with a whisk.
5. In another shallow bowl, combine the floour, 1/2 teaspoon salt, garlic
powder, paprika, and onion powder.
6. Add the cornflake crumbs to a third shallow bowl.
7. Working one at a time, dip each stuffed jalapeño into the egg mixture,
then into the flour mixture. Repeat, by again dipping the jalapeño into the
egg and then back into the flour. Finally, dip the jalapeño back into the
egg, then into the cornflake crumbs.
8. Put the coated peppers side by side on a plate and into the freezer for
at least 2 hours. This way, when the peppers are fried, the breading won't
fall off and the cheese in the center won't ooze out.
9. When the peppers are frozen, heat vegetable oil in a deep fryer or deep
saucepan to about 350 degrees F. Use enough oil to cover the jalapeños when
frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a
golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly
and sour cream on the side.
Tidbits
You can also make these ahead of time by frying them for only 1 1/2 minutes
and then refreezing them until you are ready to serve them. Then cook the
frozen jalapeños in hot oil for 3 1/2 minutes or until they are hot all the
way through. You may also bake the frozen jalapeños in a 450 degree F oven
on a greased baking pan for 10 to 15 minutes, turning them over halfway
through the heating time.
source: Top Secret Restaurant Recipes by Todd Wilbur ISBN 0-452-27587-3
Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Jan
09, 1999, converted by MM_Buster v2.0l.

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