These little fiery appetizers hit the kitschy restaurant scene in the 90's. Served as bar fare or a "starter-upper" in flavorless, generic, freezer-to-fryer, treat-our-customers-like-the-undiscerning-cash-cows-that'll-graze-on-any-chaff-we-throw-at-them restaurants across the US.
It is from this tradition the following recipe draws half its inspiration.
The other half is based upon Mexican chilies rellenos. While it is possible to find poppers in Mexico, it is tricky. The batter and fry technique comes from one commonly seen in some Mexican restaurants and give the poppers a light and crispy coating. A flour, egg, and breadcrumb treatment would also work for a harder coating if you wish.
Jack of all Shades Popper Platter with Tequila Mango Chutney
Ingredients
- Serves 4 (6 poppers apiece)
- 24 jalapeños roasted, peeled, seeded
- 1/2 lb. shredded Jack cheese (Mexican asedero is also a great option, or a substitute)
- 4 oz. chorizo, casing removed, fried
- 4 oz. shredded chicken
- 6 oz. cream cheese
- 4 eggs, separated
- 1 cup flour
- 2 tsps. chili powder
- Oil for frying
Procedure
These can be prepared a day or two ahead of time and fried just before serving.
- You're making three stuffings for the poppers. The first is fried chorizo, a third of the Jack, and a bit of the cream cheese for binding. The second is the shredded chicken, a third of the Jack cheese, and a bit of the cream cheese for binding. The third filling is the rest of the Jack and cream cheese.
- Grab a small handful of one of the stuffings and fill the peppers. You don't have to worry about filling leaking out during frying because of the batter. You can now refrigerate the poppers until you are ready to fry.
- To make the popper batter, whip your four egg whites until they start to form soft peaks. Slowly add the yolks and keep whisking until you have a fluffy batter.
- Dredge the poppers in flour seasoned with chili powder and then dip into the egg batter. Fry poppers in oil on both sides (or deep fry) until brown and crispy.
Tequila Mango Chutney
This can be prepared up to a week in advance and kept in the refrigerator.
Ingredients
- 2-3 mangos, diced
- 1/2 onion, diced
- 1 jalapeño, dice
- A small handful of cilantro
- 3 Tbs. tequila
- Peel of half a lime
- 2 Tbs. lime juice
Procedure
- Fry onions and peppers until soft.
- Add the rest of the ingredients except for cilantro and stew until the mangos are soft.
- Toss in cilantro at the last minute before serving.
For other chili tips, tricks, and recipes check out these articles:
Quick Guide to Common Latin Chilies and Substitutes
Chipotle Chilies Uses and Quick Recipes
Timothy Dzurilla - Dzurilla has been writing about food and food culture for 7 years for various on and off line newspapers. Currently in graduate school ...
