Tuesday, September 24, 2013

Jalapeno Poppers

Today on the Paleo Parent's blog, my review for Fatworks will go live!  (UPDATE:  Here's the link!)  I had a great time testing/tasting and reviewing their Leaf Lard and Tallow.  Since I don't fry very often, I wanted to try to fry something with the tallow.  I decided on jalapeno poppers!

After I posted this picture on Facebook, I got a few requests for the recipe.  Here it is:









Grain-Free Jalapeno Poppers

1 block cultured cream cheese, softened
1/2 C sharp cheddar cheese, shredded (preferable made with raw milk from grass-fed cows)
5 slices bacon, fried crisp then crumbled
Dash of black pepper
Dash of cumin
Dash (or two) of cayenne pepper
8 jalapenos, sliced in half with seeds removed (unless you like it spicy!)
1 egg
Almond flour seasoned with salt and pepper
Tallow for frying

- Mix the cream cheese, cheddar cheese, crumbled bacon, and spices.
- Spoon the mixture into the jalapeno halves.
- Freeze the cream cheese mixture inside of the jalapenos for 10-15 minutes.  This will keep the cheese        mixture from melting while frying.
- While the peppers are in the freezer, heat your tallow to approximately 375°.  Place the egg in a shallow, flat dish and beat it.  Put the almond flour, salt, and pepper in a separate dish.
- Remove the peppers from the freezer.
- Dip the peppers in the egg then the almond flour.  Add to your hot tallow immediately.
- Fry for 2-4 minutes or until golden brown.
- Work in small batches and give your tallow a few seconds between batches to re-heat.
- Let cool on a towel and then ENJOY!

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