Tag Archives: Crab

Poppers ~ Wrapped, Dipped,Breaded and Battered (Jalapeños Rellenos)

This blog post just has the weekend written all over it! I am still amazed on how popular poppers have become. I was enjoying melted cheese and chile since I was kid, mmmmm… My mom’s Chile con Queso on a tostada sounds good right about now! Who knew stuffing it into the jalapeño would make miliion happy. Lol!  Below you will find a collection of all kinds of stuffed poppers, peppers, chiles…Wrapped, Dipped, Breaded(masa) and Battered. #ConfessionsofaChilehead….me gusta!

Chiles Torreados con Tequila!
Chiles Torreados con Tequila!

 

 

Beer Battered Poppers Stuffed with Cheese and Bacon. This is for a large batch of poppers, but you could certainly just cut the ingredients in half for a smaller batch.

Beer Battered Poppers Stuffed with Cheese and Bacon
Beer Battered Poppers Stuffed with Cheese and Bacon

Ingredients

25 to 30 roasted jalapeños, seeds and membranes removed, see instructions below

Partially roasted jalapeños work well for poppers with a batter or breading. The flour adheres much better than on a raw pepper.
Partially roasted jalapeños work well for poppers with a batter or breading. The flour adheres much better than on a raw pepper. A  “T”  shaped cut right below the base makes it much easier to remove the seeds and membranes.

For Filling
8 ounces cream cheese, softened
1 cup pepper jack, shredded
1/2 cup sharp cheddar, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 teaspoon cumin
1/3 teaspoon smoked paprika
4 thick cut strips of bacon, cooked and chopped fine

Beer Batter
1 cup all purpose flour
1/2 teaspoon each of:
garlic powder
onion powder
smoked paprika
pepper
salt
12 ounces light beer

You will also need
Oil for frying
flour for dusting

Beer Battered Poppers Stuffed with Cheese and Bacon
Beer Battered Poppers Stuffed with Cheese and Bacon

Directions

1. Mix the cheese together, add spices listed and bacon.stir well to combine. Fill the prepared jalapeños with cheese mixture, just enough to fill, do not over stuff. Refrigerate for a few hours or overnight.

2. In a bowl, combine all of the ingredients to make the beer batter and whisk until smooth, let set for up to 1 hour. Preheat 2 cups of oil to medium heat for 8 to 10 minutes.

3. Dredge the peppers lightly in flour to coat. Dip into batter and fry in hot oil for 3 to 4 minutes or until golden and crispy. Drain onto baking sheet lined with paper towels.

 

Beer Battered Jalapeño Poppers Stuffed with Crab #QueRicaVida. Click onto picture for full recipe @ Que Rica Vida

Beer Battered Jalapeño Poppers Stuffed with Crab
Beer Battered Jalapeño Poppers Stuffed with Crab

 

Beer Battered Stuffed Poppers with Tomato Jam @the Hispanic Kitchen. Click onto picture for full recipe.

Beer Battered Stuffed Popper with Tomato Jam
Beer Battered Stuffed Popper with Tomato Jam

 

The Bomb, Tex Mex Egg Rolls. A Jalapeño Poppers stuffed into an eggroll. Click onto picture to see full recipe @the Hispanic Kitchen.

The Bomb, Tex Mex Eggrolls
The Bomb, Tex Mex Eggrolls

 

Spicy Masa Crusted Poppers Stuffed with Spanish Chorizo and Manchego Cheese. Click onto picture to see full recipe @the HispanicKitchen.

Spicy Masa Crusted Poppers
Spicy Masa Crusted Poppers

 

Bacon Wrapped Jalapeño Popper. Click onto picture to see the full recipe @the Hispanic Kitchen.

Bacon Wrapped Jalapeño Popper
Bacon Wrapped Jalapeño Popper

 

Beer Battered Stuffed Anaheim Peppers. Technically still a “Popper”, lol!  An oversized Anahiem pepper stuffed with cheese. Click onto picture to see full recipe @the Hispanic Kitchen. 

Beer Battered Stuffed anaheim Peppers
Beer Battered Stuffed anaheim Peppers

 

Bacon Wrapped Poppers Stuffed with Beef Picadillo. Click onto picture for full recipe @the Hispanic Kitchen. 

Bacon Wrapped Poppers Stuffed with Beef Chorizo Picadillo
Bacon Wrapped Poppers Stuffed with Beef Chorizo Picadillo

 

Grilled Shrimp Poppers with Chorizo and Bacon. Click onto picture for full recipe at the Hispanic Kitchen.

Grilled Shrimp Poppers with Chorizo and Bacon
Grilled Shrimp Poppers with Chorizo and Bacon

 

Steak and Cheese Stuffed Hot Poppers. Click onto picture to see full recipe @the Hispanic Kitchen.

Steak and Cheese Stuffed Hot Poppers
Steak and Cheese Stuffed Hot Poppers

 

Cherry Bomb Peppers Stuffed with Crab Cake Fixin’s. I took my favorite crab cake recipe and stuffed in into the fresh cherry peppers and baked them for 30 minutes @ #50 degrees F.

Cherry Bomb Peppers Stuffed with Crab Cake
Cherry Bomb Peppers Stuffed with Crab Cake

 

 Bacon Wrapped Cheese Stuffed Anaheim Peppers. A mix of cream cheese, crumbled queso fresco and shredded jack cheese stuffed into a fresh Anaheim pepper half. Wrapped with two strips of bacon and baked on a baking sheet lined with a wire rack @ 400 degrees for 15 to 20 minutes, then under the broiler for a minute until bacon was crisp.

Grilled, Bacon Wrapped Cheese Stuffed anaheim Peppers
Grilled, Bacon Wrapped Cheese Stuffed anaheim Peppers

Chiles Rellenos~ Roasted, Battered, Grilled or Wrapped

What’s the first thing that comes to mind when you here “Chiles Rellenos” ? I experience the same vision of my Mom standing over a hot comal, the sounds of chiles poblanos crackling and popping. And the aroma…that aroma is unmistakable. Every time I roast poblanos on the stove top, it takes me right back to that moment in time. Chiles rellenos, just like jalapeño poppers have evolved since becoming so popular. They are served simply stuffed with cheese, to my most favorite, lump crab meat! The most well known relleno is the one that comes filled with cheese, coated in an egg batter and served with a simple, but fresh tomato sauce. You can find this version at most good Mexican restaurants. The relleno I grew up loving was the one my Mom prepared filled with beef picadillo con papas. It was  a simple ground beef with diced potatoes that she would fry separately and then add in to the picadillo along with a freshly blended tomato sauce. It is still my favorite and one of those comfort foods I enjoy. My latest recipe for rellenos I prepared on my charcoal grill. I prepared a variation of my Mom’s recipe for albondigas (meatballs) that are mixed with rice and spices to fill the poblanos. I also knew that bacon would be involved somehow, lol!! I found some beef bacon on my last trip to the market and I just had to try it out. Bacon Wrapped Rellenos on the Grill!

Chiles Rellenos on the Grill, stuffed with ground beef, rice and tasty aromatics!
Chiles Rellenos on the Grill, stuffed with ground beef, rice and tasty aromatics!
Bacon Wrapped Relleno
Bacon Wrapped Relleno
Picadillo and Rice filled Relleno Wrapped in Beef Bacon and Basted with a Tangy Sauce
Picadillo and Rice filled Relleno Wrapped in Beef Bacon and Basted with a Tangy Sauce

 1 pound ground chuck, pork or chicken
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon mexican oregano, crushed
¼ teaspoon all spice
Olive oil
½ cup white onion, diced
3 cloves garlic, minced
1 jalapeño, minced
1 cup cooked steamed rice, white or brown
1/3 cup cilantro chopped
1 egg
6 medium roasted poblano peppers,peeled and seeds removed
12 ounces beef or pork bacon (I found a wide sliced beef bacon that worked well for this recipe)

*If you wanted to add basting sauce, combine 1/3 cup ketchup, 3 tablespoons balsamic vinegar and 3 tablespoons of hot sauce with a little fresh cracked pepper. Baste towards the last 10 minutes of grilling time.

A simple filling of ground chuck, cooked rice, fresh cilantro with aromatics and spices...
A simple filling of ground chuck, cooked rice, fresh cilantro with aromatics and spices…

Tips~Roast poblanos on the grill, direct flame, in the oven or on a stove top comal just until skins blister. Transfer to a plastic storage bag until cool. Peel off blistered skins before filling.

I found some beef bacon which is wider than pork bacon and it worked really well for these rellenos.
I found some beef bacon which is wider than pork bacon and it worked really well for these rellenos.
Bacon Wrapped Rellenos on the Grill
Bacon Wrapped Rellenos on the Grill

Tips~ This recipe for filling is good for 6 medium poblano peppers or 4 xlarge peppers 

Directions

  1. In a large bowl, combine the beef with the spices and set aside.

  2.  Saute the onions, garlic and jalapeño in 1 to 2 tablespoon of olive oil for 5 to 7 minutes. Let cool.

  3. To the beef, add the onion mixture, rice, cilantro and egg. Stir well to combine.

  4. Slice a opening near the base of the peppers and remove the seeds. Fill the peppers with beef mixture, but do not over stuff. Divide the bacon and wrap all the peppers. Transfer to plate and chill for at least one hour.

  5. After an hour, prepare your grill for indirect heat and heat to at least 350 degrees. Place the peppers in pan safe for the grill and place on the indirect heat side. Close lid and cook for 30 minutes.

  6. After 30 minutes, you could add a couple of chunks of apple or cherry wood directly to the fire if you wanted a light smoke flavor added to the rellenos. Rotate the peppers and cook for another 30 minutes, lid closed. If using a basting sauce, open lid and brush peppers evenly. Close lid and cook for another 10 to 15 minutes. Remove from heat and let stand for 10 minutes before serving. Yields 6 servings.

  7. For Oven Preperation: Preheat oven to 350 degrees. Place stuffed and wrapped poblanos in a baking dish. Loosely cover with foil and bake for 45 minutes to 1 hour. Remove foil and place under broiler for 2 minutes. If basting with sauce, remove from oven, baste and return to the broiler for another 2 minutes. I like to repeat the basting one more time. Remove from oven and let sit for 10 minutes before serving.
  8. This is the relleno without the basting sauce.
    This is the relleno without the basting sauce.
    Relleno with the tangy basting sauce.
    Relleno with the tangy basting sauce.

    Here a few of my favorite relleno recipes I have prepared and developed for Hispanic Kitchen and Que Rica Vida . Click onto the picture to go to the link. Buen Provecho!

     

  9. Chiles Rellenos with Picadillo and Potato Hispanic Kitchen
  10. Beef Picadillo Relleno
    Beef Picadillo Relleno
  11. Chile Relleno with Serrano Shrimp Hispanic Kitchen
  12. Chile Relleno with Serrano Shrimp
    Chile Relleno with Serrano Shrimp

    Chile Ancho and Poblano Rellenos Hispanic Kitchen

  13. Chile Ancho and Poblano Rellenos
    Chile Ancho and Poblano Rellenos

    Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida

  14. Cornmeal Crusted Crab Stuffed Chile Relleno
    Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida

    Chiles en Nogada Que Rica Vida

  15. Chiles en Nogada Que Rica Vida
    Chiles en Nogada Que Rica Vida

 

For the Love of Guacamole! Avocado!

Guacamole! Yes Please…and Thank You! I love the traditional guacamole I grew up with, but it’s fun to change it up once in a while and add some tasty add-ins. Bacon, feta cheese, pepitas and one of my all time favorites is pomegranate! Try it! Check out my picks for some of my favorite recipes for guacamole and then some.

Making Guacamole

2 ripe avocados, diced or mashed
4 Roma tomatoes, deseeded, diced
4 green onions, sliced or ½ white onion, diced
2 cloves of garlic, minced
2 serrano peppers, minced (seeds removed, optional)
Juice of 2 key limes or 1 regular lime
Handful of chopped cilantro
Salt and fresh cracked pepper

Guacamole

Directions:

1. Combine all of the ingredients in a bowl, adding a pinch of fresh cracked pepper and about 2 teaspoons of salt, stir well to combine. Serve right away, or cover with plastic wrap, directly onto the guacamole (keeps the air out) and refrigerate for 1 hour. Serve with chips as an appetizer or as a garnish for your favorite foods.

2. Almost anything goes! Variations: add chipotle peppers, habaneros, pepitas, bacon, grilled shrimp, crab, feta cheese, pomegranate, or mango!!

Guacamole with Pomegranate

Creamy Avocado Tomatillo Salsa. Click onto picture to see full recipe @The Hispanic Kitchen  

Creamy Avocado Tomatillo Salsa

 

Chunky Avocado-Mango Salsa
Chunky Avocado Mango Salsa

2 mangoes, diced
2 avocados, diced
1/4 cup sweet red pepper, diced
1/4 cup yellow sweet pepper, diced
1/3 cup sweet onion, diced
2 green onions, chopped
1 serrano or jalapeno pepper, minced
1/3 cup, cilantro, chopped
1 tablespoon honey
juice of 2 keylimes(or 1 regular lime)
1/2 tablespoon of chile limon powder
Salt and fresh cracked pepper

Combine all of the ingredients, reserving the avocados, add 1 tsp. salt and 1/2 tsp. of pepper. Fold in the avocados, cover with plastic wrap and let it set for 30 minutes. Stir before serving and taste for salt.

 

 

Quick and Easy Avocado Hummus Blog Entry May 25, 2014

Quick and Easy Avocado Hummus
Quick and Easy Avocado Hummus

15 ounce can chick peas, drained and rinsed
1 large avocado
2 pickled or fresh jalapeños, roughly chopped
2 cloves garlic, sliced
1/4 cup cilantro
Juice of 1 lemon
4 tablespoons olive oil
1/3 teaspon white pepper
Salt to taste

Combine all ingredients in food processor, process until smooth, taste for salt.

Grilled Smoky Bacon Guacamole May 25, 2014

Thick Cut, Smoky Bacon Guacamole
Thick Cut, Smoky Bacon Guacamole


2 jalapeños
2 fresno peppers
1/2 large white onion
10 thick cut hickory smoked strips of bacon
* I grilled the chile peppers, onions and bacon on an out door grill. Grill the veggies until caramelized and charred and bacon until crisp. Chop and dice finely.
2 avocados, mashed
Juice of 1 lime
1/4 cup to 1/3 cup cilantro, chopped
1/3 teaspoon pepper
Salt to taste

Combine all of the ingredients, taste for salt. Serve right away or cover with plastic wrap, pressing all the air out. This will keep your avocados nice and green. Chill until ready to serve.

 

 Spicy Garlic Guacamole with Sriracha. Click onto picture for full recipe @The Hispanic Kitchen

Spicy Garlic Guacamole with Sriracha

Roasted Garlic Tomato Salsa with Avocado. Click onto picture for full recipe @The Hispanic Kitchen 

Roasted Garlic Tomato Salsa with Avocado

Lobster and Crab Avocado Salad with Habanero. Click onto picture to see full recipe @The Hispanic Kitchen

Lobster and Crab Avocado Salad with Habanero

Mixed Pepper Guacamole with Crisp Radishes

Mixed Pepper Guacamole with Crisp Radishes

 1/4 white onion, finely diced
2 Roma tomatoes, seeded and diced
1 clove garlic, minced
1 serrano, sliced thin
1 chile guero, sliced thin
2 fresno chiles, sliced thin
2 tablespoons Chipotlé Tabasco hot sauce
1/4 cup cilantro, chopped
1/3 cup radishes, finely diced
2 avocados, diced or mashed
2 tablespoons lemon juice
1/4 teaspoon pepper
Salt to taste

1. Combine all of the ingredients, reserving 1/2 of the radishes. Stir well to combine, taste for salt. Top with reserved radishes before serving.

2. If making ahead, cover the guacamolé with plastic wrap and press plastic down so in makes direct contact with the guacamolé. Keeping the air out will prevent your guacamolé from turning brown. Chill until ready to serve. Yields up to 6 servings

 

Sun Dried Tomato and Chipotle Gucamole. Click onto picture to see full recipe @The Hispanic Kitchen 

Sun Dried Tomato and Chipotle Guacamole