Learn how to make a Bacon Jalapeno Popper Puffs recipe! Go to foodwishes.blogspot.com/2016/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy these easy Bacon Jalapeno Popper Puffs!
If you are vegetarian (not vegan) you might want to try a twist. Use vegetable shortening instead of bacon fat. And make them corn and jalapeño puffs -- i.e, put corn in instead of bacon. Sure they'll be different. But still a nice treat.
for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!
These were SO GOOD!!! My husband is on chemo for over a year now and his taste is going but HE LOVED THESE! For that I am grateful but they are so good even with my taste. We will be making these again over and over. And by the way they look great! No need to change anything:)
Out of the dozes and dozens of Chef John recipes I've made throughout the years, this one matched his look, volume, and consistency every step of the way in the video. These were 100% amazing restaurant quality appearance/presentation and taste. Thanks Chef!!!
I love how you use classic French cooking techniques without being pompous. Prior to loosing my eyesight ,I was a French pastry chef. I cannot wait to make these. Love your videos.
I have loved you for over five years! I just thoroughly enjoy you, your recipes, your cooking skill education, and your jokes (and your wifes as well)! I may have seen almost every video over the years! ENJOYING every moment of it!!!
I live off grid and cook on an open fire therefore I try to avoid deep frying anything. I think I'm going to try this recipe and flatten it out a little and pan fry it like I did your falafel recipe. Which by the way, is absolutely fantastic. You are the man Chef John. You are the man.
I made these but didn't want to fry them. I rolled them with the ol' two spoons method and they must have been bigger because I got 20 out of the recipe. But I baked them at 400 for just shy of 20 minutes (Set a timer for ten, then checked back every 3 minutes until they were GBD). Turned out amazing and the dip was a perfect accompaniment. Thanks for all the videos!
Funny...I found this channel through the mozzarella puffs last week, which I tried and they were amazing. I realized as I was eating them that the recipe could probably be adjusted for jalapeno poppers, and intended to experiment with that. Then while binging through the channel, I discover that you already had that idea. That saves me some work, so great!
Pâte à Choux is actually super easy. I recommend finding a recipe, converting it to measurements by *weight* (not volume) and then messing with it just a bit in small batches until you find one perfect for your altitude. Converting it to weight will make it scale up and down better.
Yet another reason i love chef johns content. The link for the recipe is just a regular internet page. No scrolling forever through full screen ads and unnesessary pictures. Just here it is and enjoy. I love it.
+CAPIFOODS Hello everybody i am a food lover and just start making videos about how to cook in eassiest way . I just post my second video so check my channel to watch it and subscribe for more if you like it thnx ;)
I just harvested the last big batch of my jalapeños. Perfect timing. I may reserve some plain batter and cover each ball to prevent the dark brown jalapeño bits. These look amazing! I can’t wait to try them.
Those looked amazing and sooo good! I add jalapenos to creamed butter, we love it! It's a mild pepper, that has just enough kick to it, that it reminds you that it's a pepper! I love peppers! They are so good and have great health benefits, eat them and enjoy them! Try one you've never tried before, you might just fall in love with it!
question: i'm not a good fryer and since these are choux pastry, can they be baked? i love frying, just not good at it. by the way, your videos and recipes i have made are just excellent. thank you.
Greetings from the future. I would imagine they can be baked, and I would probably go with something like 400F for around 10 minutes. That's just a guess, however, and I take no responsibility if it results in disaster.
sammy bubba 1 year ago for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!
+SephirosB I wouldn't say its more expensive. At least here it's the same price per ounce, but the shredded cheese has that cellulose coating, which alters the taste slightly.
+scrooglemcdoogle Maybe you could have them understand that pre-grated cheese (just like any pre-cut fresh food, pre-sliced bread too) bears a higher risk of being contaminated with bacteria and/or mold spores and will go bad much faster and increase the likeliness of food poisoning. This happens so easily simply because there's much more surface coming into contact with not only the processing tools but also air which in some cases can also alter the taste. I don't know if it's a valuable argument to your family to have food last longer; but if you buy a block of cheese and only grate off as much as you need when you need it, it'll last longer, be more fresh and taste better!
JBenhnen you don't know what you are missing. I've tried hundreds of his recipes and they all turn out just as you see on the videos, and everyone thinks I'm a wonderful chef. I'm not, John is the Chef.
JBehnen/ You don't know what your missing!!! Iv'e made several Dishes of His and several Others.They turned out great!!! I don't consider myself a Cook at all,but I can Cook good enough.I won't be making any fancy Dinners.You just need to find something you think LOOKS GOOD,Get in the Kitchen and go for It!!!
JBehnen I'm disabled, its hard for me to stand any length of time, and prep work isn't the best for me either (you get the idea) but even I can prep, cook and serve Chef John's recipes for a complete, cohesive, delicious meal!!!! Not often, but when the mood hits, I can do it!! And I enjoy it!! (I miss cooking)...his recipes are the best!! I highly recommend you try them--and if you have anyone you can rope into having fun with you (my 4yr old Grandson LOVES to help in the kitchen, so we watch and he helps plan a meal!!! He is autistic, and this is very good for him! He has gloves on and is watched at all times 😉 I enjoy my time with him in the kitchen-and he loves to grate cheese & mix!!! No more pregrated cheese for us LOL) Anyways, a very long post to tell you to try a recipe....ANY recipe...they are all the bomb!!!!
Love that praise you said, "you are watching You Tube and you know we are busy". Thanks for sharing with us you outstanding presentation on how to make Jalapeno poppers. God bless
I'm four years too late, but this would probably work better with cornmeal, or cornflour or whatever the heck corn thingy is best for frying. Reminds me of "hushpuppies" that we served at a restaurant when I was young. Love your recipes chef! I've made several, and they have all been amazing!
+Vaidas Kondratas I've made this type of dough with vegetable oil before and it worked. I think butter is just the best option taste-wise. Pig fat might have too strong a taste... maybe pick something more mild!
I made these today, but instead of jalapenos I used habaneros and like you showed took out the seeds and membrane and they were amazing, I think I used a bit too much cheese, but over all they were just tasty little puffs that I dipped in plain sour cream and that just added to it. I could even use the frying oil I still had from your pirozhki recipe, so I just wanna say thanks for all the great recipes you put out and thumbs up!
animehbkscm would save time and in one of the videos he said that your system makes more sense even though many people know the metric system is more logical and if you think of how am i supposed to now how much is 1 cup there are cups of different sizes how am i supposed to understand that, the system doesn't make any sense
+animehbkscm It's also a huge hassle to go through cups, tablespoons etc. with each recipe. Why have thousands of people go through the process when it can be avoided by showing measurements in the form the rest of the world uses? That's one google search instead of many and since John often mention saving time, I often wonder why he hasn't done it already.
+Søren Fogh Because he's in America, not "the rest of the world" and if you don't like American measurements, stop watching his videos. Either that, or learn to Google it yourself and quit being a whiny child.
+RedEye GodBlood Green Doritos? Do they even make those anymore? The last time I had green Doritos is when they had the Guacamole flavor and that was like ten years ago.
Ohh I have had those before too. I just reminisced a little when you said green Doritos because it made me instantly remember the guacamole Doritos that were literally green-colored chips.
I made these over the weekend. Mine looked just like these but I thought they looked really good. The darkened jalapeno's didn't bother me at all. They tasted really nice too. Great recipe and fun to make.
This is choux pastry. Make it in a high sided pan and beat it with a wooden spoon when adding the flour, eggs, bacon and jalapeño. Just put dollops on a baking tray, sprinkle with water and put in a hot oven for ten mins until risen and golden. Pierce with the tip of a knife to let the steam escape. Not greasy and healthier and crispy.
Your jalapeño puffs are amazing looking! Don’t complain about how they look, cuz to me they look sooooo yummy!!! Can’t wait to make them! ❤️😋😋😋😋😋😋😋😋👩🏼🍳
I think he's from the Northeast. Those people tend to be pretty intolerant of heat. As a Texan, I had a hard time watching him throw the best part of the jalapeno away.
I don't understand why you'd make choux pastry in a wide pan, not a high-sided one, where you can beat it more easily. ... and add the eggs, later, if you've got time to let it cool down a bit? There will be a reason, I'm sure...
Holy jesus superbowling Christ, I want to be the god of my upcoming superbowl party and make these and provide them for my super bowl watching brothers and sisters
Yep, these are great. I added some Venison Loin, and a little extra jalapeno bacon. We're Texan, we like meat! Still light and flavorful for sure. I baked them after refrigerating over night to make them crisp again. Next time I will fry them right before leaving. This is for a party at someone else's house. Refrigerating the dough and frying right before leaving is the ticket. Thanks for the recipe. The dip is really a good compliment.
Chef John. These poppers are great! I had a bumper crop of Peppers this year so, I figured it was time to get poppin'.... I was not too bothered by the dark bits of pepper but I tried one more step to camouflage the caramelization.. After rolling the ball, I rolled it in milk followed by a single bath in breadcrumbs. then pipped in cream cheese after frying to offset the extra bred and because it sounded like a good idea. just thought Id share. Because it looked like Chicken balls- so to speak- and was delicious. Thank you for these great recipes.
I'm trying this recipe tonight with Serranos instead of Jalapeños and a mixture of Asiago, Parmesan and Cheddar with a homemade ranch dipping sauce. They'll be the side for my 7-pepper chicken Philly and that'll be served with a rosemary seasoned beef aus jous. Thank you for this idea! I can't wait for tonight!
