Jalapeno Poppers Recipe

Ingredients

1 (20 ounce) can jalapeno pepper, seeded and minced

2/3 cup water

1 teaspoon salt

1/3 cup vegetable oil

1 (16 ounce) package cream cheese, softened

3/4 cup mayonnaise

1/8 teaspoon dried parsley

Directions

In a medium bowl, mix the jalapeno pepper, water, and salt. Place over medium heat, stirring constantly, until heated through. Stirring constantly, bring to a boil, and remove from heat.

Heat the oil in a large saucepan over medium heat. Add the cream cheese and mayonnaise and keep stirring until the cream cheese is melted. Mix in the parsley, then stir into the skillet. Mix the hot oil mixture into the jalapeno mixture, stirring constantly. Continue mixing until all ingredients are evenly coated. Turn heat to low, and simmer uncovered for 1 1 hour to allow flavors to blend. Serve hot or cold.

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Comments

Trece writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was concerned with the acidity level of this recipe. I didn't measure it, but it sounded high. I expected it to be somewhere in the 400's, or even lower, with some improv sauce. Maybe my reading of the recipe was off. I'll make this again!

STeKeSDD writes:

⭐ ⭐ ⭐ ⭐ ⭐

Whoa..this dough is a bit "sticky". Look at the photo above and tell me it's too sticky to handle. Judging by the slo l I can easily handle it. It's best left as is though as it tends to rise too quickly and clog the bowl. PREP ALL BAKED IN LIGHT WEIGHT TO MY MUCH desired batter. TWICE AS THY OACE.