Photo credit: Culinary Fool
As we inch closer to Super Bowl Sunday, we here at Isernio’s are kicking-off the first annual Super Roll: A collection of recipes that are football-friendly and feature one of Isernio’s Chicken Sausage Rolls.
Today’s recipe comes from chef Dalis Chea of Fresh Bistro. It’s his take on the classic jalapeno popper, using Isernio’s Spicy Chicken Breakfast Sausage.
Enjoy!
Chiles Rellenos Style Jalapeno Poppers
Serves 4
Batter
- 1/4 cup water
- 1/3 cup flour
- 1/3 cup corn meal
- 1/3 cup eggs
- 1 tsp salt
- 1 tsp pepper
Combine all ingredients in a mixing bowl and whisk together until smooth and set aside
Poppers
- 1-16 Isernio’s Spicy Chicken Breakfast Sausage
- 16 each Jalapenos, larger ones
- ½ cup small dice shitake mushrooms
- ½ cup small dice onions
- 1 tblsp garlic, chopped
- 2 tsp chopped cilantro
- 8 oz queso fresco, crumbled fine
- Salt and Pepper to taste
- 2 tblsp olive oil
- 1 gallon of frying oil (peanut was used in this recipe)
First you need to prepare the Jalapenos, with gloves cut a third of the jalapeno out in a wedge shape length wise, being sure to leave the stem attached. Your jalapeno will now look kind of like a boat, remove seeds and white membrane from the center leaving a pocket for the filling and set aside. In a hot sauté pan add oil and mushrooms, onions, garlic and sausage and cook until sausage is cooked through, make sure sausage is crumbled pretty fine.
In a large mixing bowl, combine warm sausage mixture, cilantro and queso fresco and mix well. Taste and adjust with salt and pepper to your liking. While the mixture is some what warm use your hand and pack the filling into the jalapeno, over fill the pepper so that it looks like its original shape and place on a sheet pan. Preheat Oil to 375 degrees (use a frying thermometer to maintain temperature).
To fry poppers, hold poppers by the stem and dip them one at a time into batter and carefully drop into the oil. You will want to fry only about 4 at a time, poppers should take no longer than 4 minutes to cook. Carefully pull the poppers out and serve immediately along side the salsa’s. Poppers can also be filled up to 3 days before frying if stored in the refrigerator.
Serve with fresh store-bought tomatillo and tomato salsas.
For a photo slide-show of this recipe, click here.
Leave a Reply