There are so many fun and interesting new frankenfoods featuring chicken floating around the google machine lately, and it got me thinking.. (of course).  “Hmm, I wonder if there would be a way to combine that incredible crispy crunchy fried chicken skin with an easy to eat, easy to make, filled to the cheesy / ‘chickeny’ brim, jalapeño popper?”

..and guess what?  There was a way, and I found it.

I present to you, a spicy and sassy jalapeño popper, that is stuffed with seasoned chicken, cream cheese, and cheddar..THEN wrapped in chicken skin, double battered, and deep fried to a perfectly golden crisp!

..resulting in one of the most unique, and delicious poppers I’ve ever made.  yes, ..EVER!

These poppers are the WOW factor come to life.  They’re not only fun to look at, but they’re also an incredibly succulent and delicious conversation starter that will leave people talking long after the last one is gone.

If you plan on making these for family and friends, be sure to have the recipe all ready to hand out, just so you’re  prepared..trust me!

~Make LOTS!

What you’ll need for 12-16:

6-8 med/lg fresh jalapeños

2 cups of chopped chicken, raw or cooked is fine.

FRESH and RAW chicken skin.. **this amount will vary, just make sure that you have enough skin to wrap all of your poppers.

oil for frying..I used Canlola

toothpicks

A food processor/blender

The filling:

1-8 oz. cream cheese

1/2 cup shredded cheddar cheese (any blend)

..mixed with the chopped chicken

The batter:

BOWL #1 >

1.5 cups flour

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

salt & pepper to taste

BOWL #2 >

1 cup flour

2 eggs

1 can of beer, OR water is fine too..  approx. 1 cup or so depending on consistency.  (you want a thick pancake batter feel to it)

Directions: 

First prepare your chicken and skin.  If you’re using raw chicken go ahead and chop it up and set it aside, (the food processor will do most of the chopping for you, so a detailed chop ISN’T necessary)  Separate (if needed) the chicken skin from the meat, and set aside as well. RESERVE THAT SKIN

Now prepare the filling and set it aside..

Into the food processor, add the chicken (either raw OR precooked), the cream cheese, and the shredded cheese.  Blend until well combined.

Into Bowl #1 > gently mix up the 1.5 cups flour, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. paprika, salt & pepper to taste.

Into Bowl #2 > gently mix up the1 cup flour, 2 eggs, 1 can of beer, OR water is fine too..  depending on consistency.

…(you want a thick pancake batter feel to it)

Heat up the oil to 350-360 degrees

Slice the Jalapeños down the middle and CAREFULLY remove the seeds.  Please note that these peppers are HOT, scratch anything that itches BEFORE you touch the peppers, and then wash your hands.  Don’t scratch anything else again for a day or so..LOL!

fill each halved pepper with the filling…

wrap each filled pepper with one layer of the chicken skin, and secure with a toothpick…

dust the peppers in the dry mix bowl…

then into the wet mix bowl…

..and then into the dry mix bowl again, for a dusting right on top of that wet batter, this step makes ALL the difference in the world.

NOW..into the oil for approx. 4-5 minutes OR until they’re evenly golden and the chicken is fully cooked on the inside.

Let them cool for just a minutes and then be sure to REMOVE THE TOOTHPICKS! 

Serve them up warm…

And be sure to grab at least 5 1 for you!  ~Enjoy! 🙂

The post ~Fried Chicken Jalapeño Poppers! first appeared on Oh Bite It.

Just when I thought that I couldn’t possibly come up with anything else to stuff inside a jalapeño, along comes a simple, yet crazy idea that turned out to be one of the very best pepper popper ideas yet.  And thanks to Lucky Leaf and their incredible, top quality fruit fillings, this will be the most perfect, simple, and unique addition to your holiday appetizer menu.

“Lucky Leaf delicious fruit filling comes in a tasty wide variety of flavors. We also have refreshing apple juice and ciders made from fresh-picked harvest apples, a healthy selection of apple sauce and other unique specialty fruit products.”

This time I stuffed those sassy snacks with creamy brie, sweet berry preserves and wrapped them inside a loving hug of buttery puff pastry.

Just think of these as Brie En Croute Jalapeño Poppers, cuz well..that’s pretty much what they are.  Sass meets class with these impressive appetizer poppers and you will look like a hero!

The balance of flavors, and sweet creamy textures, combined with the beautiful ‘WOW’ factor will leave everyone scrambling to get to you for the recipe~  so be prepared!

Make LOTS!

What you’ll need for 30 poppers:

15 fresh jalapeños ..de-seeded and split in half lengthwise

1-21 oz. can of Lucky Leaf Mixed Berry Pie Filling or toppings

1-8oz. Brie

Puff Pastry Sheets (approx. 2 sheets = one box) ..cut into 30 1″x3″ strips

1.2 cup sugar for sprinkles

Directions:

Slice up all the jalapeños, making sure to be very careful when handling hot peppers.  Scoop out the seeds and veins…

Now, fill each pepper with a scoop of the berry filling, and a slice of the brie…

slice the pastry into 30 approx. 1″x3″ strips…

Wrap each filled pepper with a strip of puff pasty…Brush them with some of that berry goodness…

..and a sprinkling of sugar…

Bake them at 350 degrees for approx. 20-30 minutes, or until they’re golden and tender..to your liking.

Let them cool just a bit, as the berry filling gets SUPER hot…

Then eat them up!  ~Enjoy!  🙂

Lucky Leaf on: FACEBOOK > PINTEREST > TWITTER

The post ~Berry & Brie Jalapeño Poppers! first appeared on Oh Bite It.

When it comes to spicy snacks, I personally can’t think of anything better than a super-stuffed, super-cheesy, jalapeño popper.  They’re easy to eat, and the fun filling possibilities are literally endless.

This time I chose to fill those spicy babies with a simple, yet scrumptious scoop of Queso and WOW~  did that ever work out perfectly!

The smooth and creamy cheese-filled queso is the best popper filling ever, and these will disappear as fast as you can make them.

Make more than you think you’ll need…!

Make LOTS!

What you’ll need:

15 fresh jalapenos

1-15 oz. jar of Salsa Con Queso

8 oz. shredded mozzarella..with half (4oz.) reserved for topping

1 – 8oz. cream cheese

red chile peppers or habaneros for topping..to taste

cilantro for garnish

A nice cast iron skillet~  of course you can make these on a sheet pan as well, for a less charred result..but still good! 🙂

Directions:

CAREFULLY slice the peppers in half and remove the seeds…  Remember that jalapeños are HOT so don’t touch anything unless you want to feel the burn..lol

In the food processor, or with muscles…combine the cream cheese, 4oz. of the mozzarella, some chopped red peppers, and the queso..pulse until well blended…

Fill each halved pepper with the cream cheese/queso, top them with the remaining shredded mozzarella and place on the skillet.

~Bake them at 435 degrees until they’re gooey and golden…

Top them with some cilantro and any other toppings you like…and serve them on the skillet…

Or on a plate if you prefer a more “civilized” presentation..lol

Either way~  DIG IN!  ~Enjoy! 🙂

The post ~Skillet Queso Jalapeno Poppers! first appeared on Oh Bite It.

Sooo..it seems as though stuffed crust pizza is ALL the rage at the moment, and why shouldn’t it be?  In my opinion, an unstuffed crust is just wasted flavor space..lol!

Being the southwest girl that I am, I just had to spice things up and kick that weenie stuffed crust in the pants..haha!  I mean, hot dogs are good and all, but they don’t really take things to the next flavor level, do they?!  NO~  they don’t!

The slightly spicy kick of this extra cheesy jalapeño popper crust is the perfect balance for the rich Pizza and gives you two amazing treats in one!

~Now when you have a Ranch dressing dipper for the pizza, it will also be delicious with the spicy poppers…Take that you Hot Dogs!  LOL!

And that weenie stuffed crust is definitely not this pretty..!!  😉

Well, now that the stuffed crust flavor level is so high, not many people will be able to handle it.  It takes a special kind of strength to eat through 20 or so Jalapeño Poppers..that are silently, but strongly guarding that cheesy, oozy-gooey Pizza Pie!

Yes, there’s always sharing, but come on..we all know that this pizza will get picked to pieces by all who need their customized ‘bite-to-spice-ratio’!

I suggest making more than one.  In fact..make a few, they go FAST!

What you’ll need for an 8″ Pizza: 

2 containers of Pillsbury Crescent dough..I used seamless

20 fresh jalapeño peppers

2-3 cups of shredded mozzarella cheese (OR some cheese sticks cut into small pieces…I didn’t use this)

1/2 cup of marinara sauce

1 egg beaten with a splash of water

oregano for spice

Directions:

First…Touch, Itch, Scratch, Hug, Slap, anyone or anything you need to, before you handle the jalapeños!

Now..CAREFULLY slice the NON-STEM end off of the peppers, and clean them out completely ..using the end of a thin knife works well…

Stuff those peppers with some cheese, the shredded worked the best…

Roll out one of the containers of dough and slice it into strips, approx. 3″ long by 1″ wide..you’ll need one strip per pepper!

Wrap each cheese-stuffed pepper with a strip of the dough (they wrap themselves nicely around the peppers) …set them aside…

Now,  roll out the other container of dough, and trim it to fit your pizza pan…

Brush the edges of the dough with some egg…

And now for the BEST part…stick those cheesy poppers onto the edge of the pizza, stem-side out, so the cheese melts onto the pie…

Go all the way around the pie, if you have to..a little space in between is fine, they will puff a bit…

Fill up that pizza center, start with some sauce…

Now some cheese, and ANY other toppings you like on your pizza, with a sprinkle of Oregano for flavor!

Bake it at 350 degrees for approx. 15 minutes, or until it’s golden and gooey!!

Serve it up if you can bring yourself to share any..lol

If not..eat it all yourself, it’ll be our secret!  ~Enjoy! 🙂

Check out the video below for the fun of it! 🙂

The post ~Jalapeno Popper Crust Pizza! first appeared on Oh Bite It.

This spicy little meatball recipe is really just a classic case of one thing leading to another..in a delicious way!!

It started out as a Meatball, but needed some kick, so clearly it needed to be stuffed with a Jalapeno..but what’s a Jalapeno without cheese oozing out of it?  So in went the Cheese!  And of course..it needed to be held together…sooooo…DUH, Bacon!!

Just like a normal Jalapeño Popper..that’s um, stuffed inside a cheese-filled, bacon wrapped meatball..that’s right! 🙂

Not only are these super scrumptious, but they’re fun..get your hands involved and grab a popper..yes, pick them up…do it!

What you’ll need for 12-15 Poppers:

1/2 lb Ground Beef

15 Jalapenos

1/2 Block of Mozzarella

1 lb. Bacon..1 slice per Popper

Directions:

**WARNING** Jalapeno Peppers are HOT, don’t touch anything for a LONG time after you’ve handled them! 🙂

Cut the tip off of each Pepper (NOT the stem end)

With a knife, gently scrape out all the seeds and veins.

Stuff each Pepper with some cubed Mozzarella.

Form a Meatball around the bottom of each Pepper, and wrap it in a slice of Bacon.

Place them Meatball-side down, stem side up (because pretty).. into a baking dish and bake them at 400 degrees for about 30 minutes, then if the bacon and stems are getting to dark, cover it with foil and continue baking for another 10 or so minutes.  Total time in the Oven is approx. 40-45 minutes.  This could vary depending on your Oven and size of Pepper, Meatballs etc..  Bottom line..don’t serve raw Meatballs..LOL!  🙂

Grab a cold one and dig in!  ~Enjoy!  🙂

The post ~Bacon Wrapped Jalapeno Popper Meatballs! first appeared on Oh Bite It.

SOoo, I’m clearly on a Mac n Cheese kick right now.  You might not be able to tell, since I post these recipes at different times, but let me just say..I’ve been elbow deep in Mac n Cheese creations all week..so stay tuned..lol!  🙂

This time I decided to do what should’ve been done a long, LONG time ago~  I stuffed some Jalapeños with rich and creamy Mac n Cheese, them wrapped them in bacon..  OOOoohh!

…yep, they were worth the wait!

The roasted, and slightly spicy pepper is beautifully balanced by the warm and gooey mac-n-cheese, giving your mouth a Jalapeño Popper experience like its never known!

~A quick and impressive appetizer/snack that will have everyone loving you like never before..lol! Make LOTS!

**Make LOTS!

What you’ll need for 20 plump poppers:

10 fresh jalapenos

2 cups of prepared mac n cheese

1 lb. bacon..strips cut equally in half

Directions:

Cut each pepper in half lengthwise, gently removing all the seeds and veins.  **THESE PEPPERS ARE HOT..WASH YOUR HANDS AND DO NOT TOUCH ANYTHING THAT YOU’D LIKE NOT TO BURN AND CAUSE YOU HOURS OF PAIN & SUFFERING**

Now simply fill each pepper with some mac n cheese…

..wrap the stuffed peppers with a slice of bacon, and bake them on a rack at 350 degrees for approx. 30 minutes, OR until they’re golden and gooey!

Let them cool just a little!

BUT..serve them nice and warm…

Sooo cheesy!!

I bet they’re already gone.. go make more!  ~Enjoy! 🙂

The post ~Mac n Cheese Jalapeño Poppers! first appeared on Oh Bite It.

Mmmhmmm!!  Here we go again with the Jalapeño Poppers…I seriously can’t help myself, I LOVE them~All of them!  I realized that I’ve never had one that I don’t like, err..love..a LOT!

These sassy beauties are to die for!

Each tender and slightly spicy Pepper is stuffed with a classic, beefy, all-american cheeseburger.  The Jalapeño makes the best ‘bun’ EVER!

If you enjoy a Bacon Cheeseburger, maybe with a little kick of spice, you will adore these two bite wonders!  Perfect as a quick and light meal, or pile them up for a day of snacking on the couch watching the game!

~You’ll never go wrong with these…make WAY more than you think you’ll need..trust me!

What you’ll need for 30 Poppers!

15 fresh Jalapeños ..cut in half!

16 oz. Cream Cheese..softened

1 lb. lean ground beef fully cooked!

1 lb. Bacon

Sliced Cheddar OR American Cheese..about one slice per every 3 Poppers!

Salt and Pepper to taste

toothpicks..one per each popper!

Directions:

Spilt each Pepper lengthwise down the center, and remove the seeds and veins.  Take COMMON SENSE PRECAUTIONS when working with HOT Peppers!  🙂

Cut the bacon slices in half equally.

Now, in a medium bowl combine the Cream Cheese, Cooked (and drained of any liquid) ground beef, and Salt & Pepper..mix well!

Fill each Pepper with some of the Cream Cheese/Beef mixture…

Top it with about 1/3 slice of the Cheese…

And wrap it with a half slice of Bacon!

Secure them with a toothpick because even though you love them, it’s not enough to keep them together..haha!  ~sorry!  😉

Bake them on a rack over a sheet pan at 400 degrees, for approx. 45 minutes..OR until they’ve reached your desired done-ness!

Then it’s time to EAT them~

…watch how fast they go..it’s like magic..lol!

So grab yours quick!  ~Enjoy!  🙂

The post ~Bacon Cheeseburger Jalapeño Poppers! first appeared on Oh Bite It.

OMGosh~~I’ve done what I thought was super impossible and stuffed something totally new into an innocent Jalapeño!

I didn’t think I could do it, but here we are!

Toasty Tot filled, Bacon wrapped Cheesy Pepper Poppers are now a reality, and ready to grace your lips in under 30 minutes!

I have to say that this combo is SO amazingly delicious, and unique that they were literally gone faster than it took to make them!  Before I knew it I was back in the kitchen making MORE!  And writing down the recipe as fast as I possibly could for everyone that was begging me for it..lol.  🙂

~They ARE that good!

What you’ll need for 30 Poppers:

15 fresh  Jalapeños

1 cup Shredded Cheddar

1lb. Bacon

30 Tater Tots..frozen and semi defrosted

Directions:

Slice and core out the Jalapeños

Fill each of them with some Shredded Cheese and top each one with two Tater Tots…

Now wrap them in half a slice of Bacon.  You can use a whole slice of Bacon per each one for more, but you’ll need 2 lbs. of Bacon!  I’d go with the “more Bacon” route..!  🙂

Bake them on a baking sheet with a rack at 400 degrees for approx. 40 minutes, or until the Bacon is golden and crispy!

Let them cool~

Serve them only to people that you want around for a while…they won’t be going anywhere for a long time..lol

Be sure to grab some for you…

And try to hurry, these go FAST…

Dig in!  ~Enjoy! 🙂

The post ~Bacon Tot Jalapeño Poppers! first appeared on Oh Bite It.

This could quite possibly be my most deliciously marvelous mash-up to date!  Sizzling slices of Jack Daniel’s marinated steak are caramelized with sweet and golden Onions, and then piled high inside a charred & smoky Jalapeño …but wait~~there’s more!  THEN, they’re covered in layers of melty, gooey Cheese…Oooo!  🙂

Everything we know and love about Fajitas all baked inside a spicy little two-bite Jalapeño Popper!! It’s difficult to breathe isn’t it?!  …LOL!  🙂

Seriously, make these for the next game and watch as everybody misses the touchdowns, the fumbles and the long shots because they’re too busy stuffing their faces!

What you’ll need for 30 sizzling Fajita Jalapeño Poppers:

15 fresh Jalapeño Peppers

1lb. of thinly sliced Steak…chilled for easy slicing

1 medium thinly sliced Onion

1lb. of sliced Provolone Cheese…or your favorite Cheese

I bag of Jack Daniel’s Marinade

A large pan

A sheet Pan with rack

Directions:

Slice the meat super thin and add it to the Marinade~you can use any Marinade, but this Jack Daniel’s is AMAZING!

Slice the Jalapeños in half and remove all the seeds and veins.  **WARNING:  Jalapeños are HOT..use common sense..lol!

Slice the Onion very thin as well…

Add the marinated Meat to the pan and cook it until it’s just shy of fully cooked..

Remove the Meat, set it aside.  Now add the Onions into the pan and do the same thing…lol

Remove the onions, set aside.  Now add in the Jalapeños to give them a slight char…

Remove the Peppers and now it’s time to stuff those babies!

Add a slice of the Meat inside a Pepper, and then top it with some of the Onions…

Place them onto the baking sheet and bake them at 350 degrees, for approx. 45 minutes, or until the Peppers are sort of shriveled and dark…

Take them out and top each one with a slice or two of the Cheese…

Back into the oven for about 5 more minutes, just until the Cheese is melty and totally irresistible…

But let them cool a bit so you don’t burn your mouth and get mad at me…LOL!  😉

Share a few with those you love…

NOW you can pig out too!  ~Enjoy!  🙂

The post ~Fajita Jalapeño Poppers! first appeared on Oh Bite It.

In my never ending quest to create a lifetime variety of Jalapeno Poppers, I somehow created this new all-time favorite!  This is what happens when I go to the grocery store in a snacky mood~  I end up buying the “Feed an Army” size bag of Chips that I will never eat.  And by “never eat” I mean, nah…I’d totally eat them all…Ugh~

BUT…if you crush up those Chips and use them as an ingredient, it’s not so bad..right?!  Especially when you add them to a healthy veggie like Jalapenos…now they’re total ‘health food’…LOL!  🙂

The Sour Cream & Onion Chips add the most amazing crunch and flavor to the creamy and cheesy Poppers.  Crunchy~Cheesy~Salty~Spicy…the perfect snack!  These will be a game day favorite, even if your idea of a “game” is just laying on the couch…all day!

~Make way more than you think you’ll need..trust me! 🙂

 What you’ll need for 30 Potato Chip Poppers:

15 fresh, seeded and halved Jalapenos

2-3 cups of crushed Sour Cream & Onion Potato  Chips

2 cups Shredded Sharp Cheddar Cheese

8 oz. Cream Cheese

A dash of seasoning~I used Cajun

**YES…you can add Bacon!  Simply add crispy and crumbled Bacon into the Cream Cheese Mixture.

Directions:

CAREFULLY (they’re SPICY)~ split and seed the Jalapenos, set them aside…

Crush up the Chips, by hand or with a processor…

Until you get about 2-3 cups of coarse crumbs.  Put them in a shallow bowl and set aside…

In a medium bowl combine the Cream Cheese, Cheddar and spices…

Fill each Pepper with some of the Cream Cheese mixture and top them with LOTS of those crushed Chips, really mound them on there good…

Bake them at 350 degrees, for approx. 25-30 minutes or until they’re slightly golden and the Peppers are soft & melty cheesy.  If the Chips get too dark before they’re done to your liking, just cover them with some foil to finish cooking them.

Let them cool for at least 1 long minute before you lose complete control and burn yourself…lol!

Do the right thing and share…you can do it!

NOWWW you may have one ten! ~Enjoy!  🙂

The post ~Sour Cream & Onion Potato Chip Jalapeno Poppers! first appeared on Oh Bite It.