After making Scotch Eggs with Pickled Red Onions and looking at the different variations people have made, I decided to try combining two things that I think should go together. So, here is my Franken-appetizer Scotch Jalapeño Poppers. Basically all I did was I removed the hard boiled egg from the Scotch egg recipe and placed a jalapeño filled with cream cheese, bacon and cheddar cheese in its place. Pretty epic!
What I used:
- 7 jalapeños with tops cut off and ribs/seeds removed
- 14 breakfast sausage links, uncooked
- 4 oz cream cheese
- ½ cup cheddar cheese
- 3 bacon strips cooked and crumbled
- 1 cup plain Panko breadcrumbs seasoned with salt and pepper
- 1 cup flour seasoned with salt and pepper
- 2 eggs beaten
I combined the cream cheese, cheddar cheese and bacon bits in a bowl and then filled the jalapeños with the mixture. Next I took 2 sausage links, removed their casings and mashed them together. Then using cool wet hands I formed the sausage around the jalapeño till it was completely covered. Next I dip each sausage covered jalapeño in the flour, then in the egg and then in the breadcrumbs. Finally, I deep fried them for 4 minutes.
I had an extra jalapeño which I stuffed with the cheese mixture, but I didn’t have anymore sausage, so I just breaded it like the others and deep fried it. Essentially I just made a jalapeño popper and I’m really glad I did since it was vital in telling me how to improve the Scotch Jalapeno Poppers.
The Scotch jalapeño Poppers were a bit crunchy because the jalapeño was undercooked. The regular jalapeño popper wasn’t. So what needs to happen is the jalapeños need to either be blanched in some boiling water first or roasted for a short period of time. I’m going to try both methods to find out which one works best.
I brought the results of my experiment over a friend’s house so a few of my guinea pigs, I mean friends, could give me their opinions. They all said the same thing which was that the jalapeño was too crunchy and also that there wasn’t enough cheese filling. I think softening up the jalapeños first will solve both of these problems since you’ll be able to squeeze more filling into the softened, pliable jalapeño.
Everyone thought the flavors were great and worked well together. I will make the necessary changes and give this post an update. Let me know what you think of this recipe. Have you ever tried making a Franken-recipe? If so let me know how it turned out!