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Arnoldi Poppers

Chef ArnoldiChef Arnoldi Posts: 974
edited 4:23AM 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: 219
    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
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