Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Arnoldi Poppers

Chef ArnoldiChef Arnoldi Posts: 974
edited 3:10PM in EggHead Forum
Arnoldi Poppers®

4 Jalopena peppers

1/4 cup cream cheese
1 Tablsp chopped sun-dried tomatos in oil
1 teasp dried oregano
1 teasp dried Basil
1/2 teasp garlic powder
1/2 teasp dizzy pig® your favorite rub

1/4 cup flour
bread crumbs
1 egg

cut off the Jalopena stem ends and core out the seeds and membranes.
mix the cream cheese with sun-dried tomatos, oregano, basil, garlic powder and dizzy pig® rub.
stuff the jalopenas with the cream cheese mix.
Rub the ouside skin of the jalopenas with some of the sun-dried tomato oil.
add another 1/2 teaspoon dizzy pig® rub to the flour and mix well with a fork.
dip the Jalopeans in flour, beaten egg and then into the bread crumbs.(repeat beaten egg and then into the bread crumbs if desired for a thicker crust) make sure that the cut ends of the jalopenas are also breaded.
put aside in the fridge for 30min to set.

pre-heat your smoker to 300°F and smoke indirect ( your choice of wood) until the breading is golden brown.
keep a pan under the poppers, as some of the filling may ooze out as it expands.


  • Big'unBig'un Posts: 5,909
    Those do sound gooood! Are you going to be cooking those this year? If so, you have to put 1 or 2 aside for your old buddy Big'un. :woohoo:

  • thanks for the photo - i plan to bake foccacia this year (trying to keep it simple, so i can also walk around see old friends, make new ones and enjoy oher's food - but do come by for samples (see ya soon)
  • DawgtiredDawgtired Posts: 252
    Are you putting the tops back on with toothpicks?
  • no - i use the breadfcrumbs to hold the filling in. But thanks for that idea, i may try doing that
Sign In or Register to comment.
Click here for Forum Use Guidelines.