Philly Cheesesteak Jalapeño Poppers

If you have roughly 1 hour and 15 minutes to spend in the kitchen, Philly Cheesesteak Jalapeño Poppers might be a spectacular gluten free recipe to try. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 98 calories. This recipe serves 24 and costs 39 cents per serving. If you have yellow onion, eggs, ground beef, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 220 would say it hit the spot. It is brought to you by Food Republic. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Philly Cheesesteak Jalapeño Poppers Recipe, Philly Cheesesteak, and Philly Cheesesteak.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Heat a large heavy pan over medium heat, then cook the ground beef until fully browned, breaking up chunks with a wooden spoon. Remove ground beef to a layer of paper towels using a slotted spoon, and drain off all but a tablespoon of the bacon fat. Allow the beef to cool to room temperatureAdd chopped onions to the hot fat and fry until lightly caramelized, about 8-10 minutes. Remove from pan and allow to cool completely.When beef and onions are cool, mix them with the cream cheese and provolone until just combined. Season with salt and pepper to taste. Carefully fill each hollowed-out jalapeño using a small spoon and leave at least 1/2-inch of room from the top.Dip each jalapeño in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug. Since the outside of jalapeños are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere. Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.Remove from fryer, drain on paper towels and allow to cool slightly before eating. 

 

Step by step:

1. Heat a large heavy pan over medium heat, then cook the ground beef until fully browned, breaking up chunks with a wooden spoon. 

2. Remove ground beef to a layer of paper towels using a slotted spoon, and drain off all but a tablespoon of the bacon fat. Allow the beef to cool to room temperature

3. Add chopped onions to the hot fat and fry until lightly caramelized, about 8-10 minutes.

4. Remove from pan and allow to cool completely.When beef and onions are cool, mix them with the cream cheese and provolone until just combined. Season with salt and pepper to taste. Carefully fill each hollowed-out jalapeño using a small spoon and leave at least 1/2-inch of room from the top.Dip each jalapeño in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug. Since the outside of jalapeños are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere. 

5. Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.

6. Remove from fryer, drain on paper towels and allow to cool slightly before eating. 

Nutrition Information:

covered percent of daily need