Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.




Jalapeno Poppers

Abuelo's Copycat Recipe

Serves 8

30 jalapeno peppers
2 (8-oz.) packages cream cheese, soften to room temperature
12 ounces shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1 cup seasoned bread crumbs
1 quart of oil for frying

Slice jalapenos in half lengthwise.(It is highly recommended you wear gloves when cutting the jalapenos. They oils in the peppers can burn your skin.) Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat. In a bowl combine cream cheese and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.

Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the flour, and then roll into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. (This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the bread crumbs something to hold onto.)

Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. Dip pepper into the milk and the bread crumbs for the second time. Go head and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.

Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.

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