Beef and Jalapeno Poppers

Beef & Jalapeno Poppers

Beef and Jalapeno Poppers

It’s Friday. What could be better than a tasty weekend treat with vim and vigor? These Beef & Jalapeno Poppers are delish. Watch out, though. They disappear quickly!

Jalapeño Beef Poppers

Yields 42

2 pounds Certified Angus Beef ® ground chuck (Learn more about this cut)
12 ounces shredded cheddar cheese
6 jalapeños, seeded and minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
1 teaspoon whole mustard seeds
12 eggs
1 cup plain bread crumbs
1 cup Panko bread crumbs
Frying oil as needed
Dipping sauce — see Honey Lime Crème Fraiche

1. Combine ground beef, cheese, jalapeños, salt, pepper and mustard seeds in a large mixing bowl. Portion by hand into 42 “popper” shape balls, approximately 1-ounce each.
2. Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.

3. Prepare a pot with frying oil; heat to 325° F. Roll poppers in egg mix, 6-8 at a time, roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with Honey Lime Crème Fraiche for dipping.

Honey Lime Crème Fraiche

8 ounces sour cream
Juice and zest of 1 lime
2 tablespoons honey
2 tablespoons minced cilantro

Combine all ingredients and mix well. Serve with Jalapeño Beef Poppers.

Enjoy more recipes!

Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.