Balazos (Jalepeno Poppers)

Note: Balazos is one Spanish word used to mean "gunshots". Most people know these delicious spicy snacks as poppers. You can even find them in the refrigerated section of most stores. The typical Jalepeno pepper is very hot, but there has been a hybrid grown that is larger in size and about as mild as a bell pepper. Their size makes them wonderful for making poppers, but if you like the bite (or the "gunshot") of a real balazo, either use the smaller original Jalepeno or finely dice a few original ones and add it in your filling!

Here's the recipe I use.

2 dozen fresh Jalepeno peppers
8 oz cream cheese
pancake mix (see posted recipe)
oil for frying
optional ingredients: shrimp, crabmeat, or even imitation lobster
Substitute monterey jack or other sharp cheddar cheese for the cream cheese

Use the best peppers you can find: shiny, firm, thick and green. Roast them over an open fire like your bbq grill until they are slightly blistered. Place them in a plastic bag and set them aside for an hour or so. They will steam inside the bag, and soften up. Rinse them under cold water to remove whatever loose blistered skin you find.

Follow the directions on the pancake mix to make enough batter. I used 2 cups. You want a fairly thick batter that will not drip too much. If it drips too fast, it's too thin.

Cut a slit into each pepper lengthwise. For mild peppers (which are absolutely delicious!) carefully cut away the seed cluster and trim the interior vein (the white meat inside). Rinse and pat dry. For naturally hot peppers, just rinse some of the seeds out and pat dry.

Fill the cavity with a generous amount of cream cheese (or filling) and close the opening. Heat enough oil in a pan to fry (about 2 inches deep). Make sure the oil is hot enough, which is just when it begins to smoke. You can drop a teaspoon of batter into it; if the batter instantly fries and bubbles, it's ready. If it just sits there and slowly fries, it ain't ready.

Dip the peppers into the batter and drop carefully into the hot oil. Fry until golden brown. Drain on paper towels. Let cool. Salt to your taste and bite away.

You can make just about any cheese style filling, experiment as you want. I have used shrimp blended into the cream cheese, this is super. You can also use the yellow cheddar cheese to make a more traditional popper, one that is close to chile rellenos in flavor.