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Red Robin No-Fire Peppers Copycat Recipe
Red Robin No-Fire Peppers
By Todd Wilbur

Recipe Type: Appetizer
Calories: 473
Cook Time: 3 hours
Recipe Rating: 4.0 (1 reviews)
 
Menu Description: "Full-flavored jalapenos stuffed with cool cream cheese and deep-fried in a cracker-crumb coating. Served with sweet jalapeno jelly & sour cream."

Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item which can be found on many restaurant menus today under a variety of different names. The cream cheese-filled, battered and fried jalapeno peppers are called "Poppers" by their creators at Anchor Foods, a restaurant food supply company which manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 700 million of the little suckers.

It's important when you make these that you allow time for them to freeze. The freezing stage ensures that the breading stays on when the peppers are fried and prevents the cream cheese from oozing out too soon.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

4 large, fresh jalapeno peppers
1/4 pound cream cheese
2 large eggs
3/4 teaspoon salt
1 teaspoon vegetable oil
2/3 cup self-rising flour
1/8 teasppoon garlic powder
Pinch paprika
Pinch onion powder
1/2 cup cornflake crumbs
Vegetable oil for frying

On The Side
Hot pepper jelly
Sour cream

1. Remove the stems from the jalapeños, then slice each one down the middle lengthwise to remove the seeds and inner membranes. Be sure to wash your hands afterward.

2. Poach the jalapeno halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool.

3. Blot a cloth or paper towel to dry the inside of each jalapeno slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeno half.

4. Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk.

5. In another shallow bowl, combine the flour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.

6. Add the cornflake crumbs to a third shallow bowl.

7. Working one at a time, dip each stuffed jalapeno into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeno into the egg and then back into the flour. Finally, dip the jalapeno back into the egg, then into the cornflake crumbs.

8. Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.

9. When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. Use enough oil to cover the jalapenos when frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a dark golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.

Serves 4 as an appetizer.

Tidbit: You can also make these ahead of time by frying them for only 1 1/2 minutes and then refreezing them until you are ready to serve them. Then cook the frozen jalapenos in hot oil for 3 1/2 minutes or until they're hot all the way through. You may also bake the blanched, frozen jalapenos in 450 degrees F oven on a greased baking pan for 10 to 15 minutes, turning them over halfway through the heating time.





        
Red Robin No Fire Peppers
Geneo  
Submitted on: 08/23/13
If you roast the peppers over a flame or with a torch until they are black, it gives them a smokey flavor and no need to blanch them. Just wipe off most the black with a paper towel.