Good job you can't beat a fresh jalapeno great crunch and they don't nuke your taste buds...
I love doing these poppers with some home grown jalapeños!
Hi Jane.
I’ve noticed you’ve mentioned your creole seasoning a few times. Do you mix it yourself or are you using a commercial premix?
It is my own blend.
foodtribe.com/p/my-easy-and-delicious-creole-seasoning-Yi0GPvLXQSWqxQauQaIAgw?iid=WdpfTd-oSy-j_yDAKg1c5Q
Thank you. It looks good!
Those are some serious poppers! Well done!
Thanks! Been making them for a few years now, sometimes a bread crumb topping.
Heartburn be dammed!!! Bring on the ant acid, I’m going in
Oh yeah! They are worth it!
Were the jalapenos still very spicy? I once made stuffed banana peppers but they were extremely hot even for my liking
They still have some bite. If you need to kill most of the heat, fully take seeds and membrane out and prebake the jalapeños, then stuff and bake again.
Comments (18)
Good job you can't beat a fresh jalapeno great crunch and they don't nuke your taste buds...
I love doing these poppers with some home grown jalapeños!
Hi Jane.
I’ve noticed you’ve mentioned your creole seasoning a few times. Do you mix it yourself or are you using a commercial premix?
It is my own blend.
foodtribe.com/p/my-easy-and-delicious-creole-seasoning-Yi0GPvLXQSWqxQauQaIAgw?iid=WdpfTd-oSy-j_yDAKg1c5Q
Thank you. It looks good!
Those are some serious poppers! Well done!
Thanks! Been making them for a few years now, sometimes a bread crumb topping.
Heartburn be dammed!!! Bring on the ant acid, I’m going in
Oh yeah! They are worth it!
Were the jalapenos still very spicy? I once made stuffed banana peppers but they were extremely hot even for my liking
They still have some bite. If you need to kill most of the heat, fully take seeds and membrane out and prebake the jalapeños, then stuff and bake again.