Cheese Poppers: Cooking Time For Omaha's Favorite Snack

Omaha cheese poppers are a delicious snack, but how long do you cook them for? Well, it depends on how you like them. If you're using an oven, around 20 minutes should be enough to get them golden and bubbly. If you prefer them extra crispy, you could leave them in for a little longer. However, be careful not to overcook them as they can quickly turn too soft and lose their shape. If you're short on time, a quicker option is to use an air fryer, which should take around 10-15 minutes. And if you're making a big batch, it's possible to freeze Omaha cheese poppers and cook them from frozen. Just be aware that this will take a little longer, around 25-30 minutes.

How to cut and prepare jalapenos

Preparing jalapeños for a recipe can be a tricky task, as the compound capsaicin in the peppers can cause a burning sensation if it comes into contact with your skin. Here is a step-by-step guide on how to cut and prepare jalapeños safely and efficiently:

Protecting Your Hands:

• It is recommended to wear disposable gloves when handling jalapeños to prevent the capsaicin from affecting your skin. If you don't have gloves, you can hold the jalapeño with a damp paper towel while cutting.
• If you do experience the burning sensation, there are several remedies you can try:
• Wash your hands with dish soap, as it is more effective at dissolving the chili oils than regular hand soap.
• Rub your hands with olive oil or vegetable oil, as the oil can help dissolve the chili oil.
• Use a cotton ball soaked in rubbing alcohol to break down the capsaicin.
• Soak your hands in milk or yogurt, as dairy products contain casein, a protein that reacts with and breaks down capsaicin.
• Make a paste with baking soda and water, apply it to the affected area, let it dry, then scrub and rinse.

Cutting the Jalapeños:

• Start by cutting off the stem of the jalapeño.
• Cut the jalapeño in half lengthwise. This will expose the seeds and membrane, which can be removed using a spoon or a paring knife. The seeds and membrane are the spiciest part of the pepper, so removing them will reduce the heat.
• If you want to stuff the jalapeños (as in poppers), keep the stems intact and use a paring knife to carefully remove the seeds and membrane.
• For slicing or dicing, cut the jalapeño halves into thin strips, then cut the strips crosswise into your desired size.

Storing Jalapeños:

• Fresh, whole jalapeños can be stored in the refrigerator in a paper or plastic bag for up to two weeks.
• Cut-up jalapeños can be stored in an airtight container or resealable bag in the refrigerator for 2 to 4 days.
• To preserve jalapeños, you can roast, dry, dehydrate, or pickle them.

How to make the filling

The filling is the star of the jalapeno popper, providing a rich, creamy, tangy, and cheesy contrast to the crisp texture and spicy kick of the jalapeno. Here's a step-by-step guide to making the perfect popper filling:

• Ingredients: You'll need softened cream cheese, shredded sharp cheddar cheese, and optional add-ins like bacon bits, garlic powder, chives, or other seasonings. For a spicier kick, you can also include some of the jalapeno seeds in the filling.
• Mixing the Filling: In a medium-sized bowl, combine the softened cream cheese, shredded cheddar cheese, and any additional ingredients you've chosen. Mix well until all the ingredients are evenly distributed. You can use a rubber spatula or a spoon to mix, ensuring the cheeses are blended smoothly.
• Consistency: The ideal filling should be thick and creamy but still easy to spoon into the jalapeno halves. If your cream cheese is too firm, you can soften it further by leaving it at room temperature for a bit longer or by mixing it vigorously.
• Add-ins: This is where you can get creative! You can add crumbled bacon, chopped green onions, cilantro, or even ground beef or sausage to the cheese mixture. Just be mindful of the moisture content of your add-ins—too much liquid can make the filling runny.
• Seasoning: Don't be shy with the seasonings! Jalapeno poppers can handle a good amount of garlic powder, onion powder, salt, and pepper. You can also include some of the jalapeno seeds for extra heat. Remember, the filling should be flavourful enough to stand up to the spice of the jalapeno.
• Filling the Jalapenos: Once your filling is ready, it's time to fill those jalapeno halves. Use a spoon to generously fill each jalapeno half with the cheese mixture. Be careful not to overfill, as the filling may ooze out during baking. You want a nice, rounded mound of filling in each popper.
• Optional: Filling Tips: For an extra-indulgent touch, you can pipe the filling into the jalapeno halves using a piping bag. This gives a more elegant presentation and ensures an even distribution of filling. If you don't have a piping bag, you can use a plastic ziplock bag and cut a small hole in one corner.

Now that you've mastered the art of making the filling, you're well on your way to becoming a jalapeno popper connoisseur! Remember, the filling is key to a delicious popper, so don't skimp on the cheese or seasonings. Enjoy experimenting with different add-ins and creating your own signature popper recipe!

How to stuff the jalapenos

To make Omaha cheese poppers, you'll need to start by preparing the jalapenos. Here's a step-by-step guide on how to stuff the jalapenos for the perfect Omaha cheese poppers:

Step 1: Selecting and Preparing the Jalapenos

Start by choosing fresh and firm jalapenos that are bright green and free from blemishes. Look for jalapenos that are on the larger side, about 3-4 inches in length. This ensures they can hold more filling and are easier to stuff and work with. It's also recommended to wear food-grade gloves when handling jalapenos to prevent the oils from burning your skin.

Step 2: Halving and Seeding the Jalapenos

Once you have your jalapenos, cut them in half lengthwise, trying to make both halves as even as possible. You can also try to slice through the stem so that each half has a part of it, mainly for aesthetic reasons. After halving, use a small spoon to scoop out the seeds and membranes, which contain most of the heat, and discard them.

Step 3: Making the Filling

For the filling, you'll typically need a combination of softened cream cheese, shredded sharp cheddar cheese, and other optional ingredients like garlic powder, chives, bacon bits, or pepper Jack cheese. Simply mix these ingredients in a bowl until they are well combined.

Step 4: Stuffing the Jalapenos

Now it's time to fill each jalapeno half with the cheese mixture. Use a spoon to fill the cavity, and then spread the mixture with the back of the spoon to ensure it gets into all the nooks and crannies. Be careful not to overfill the jalapenos, as the filling may ooze over the edges during baking.

Step 5: Adding the Topping (Optional)

While some recipes stop at stuffing the jalapenos, others take it a step further by adding a crispy topping. This can be done by mixing panko breadcrumbs with melted butter and sprinkling this mixture on top of the stuffed jalapenos. This step adds a buttery crunch to the final dish.

Step 6: Baking the Omaha Cheese Poppers

Finally, place the stuffed jalapenos on a baking sheet and bake them in the oven at around 400°F for 15-20 minutes, or until the jalapenos are softened and the filling is hot and bubbly. Let them cool for a few minutes before serving.

And there you have it! A step-by-step guide to stuffing jalapenos for Omaha cheese poppers. By following these steps, you'll be able to create a delicious and addictive appetizer that your guests will surely enjoy.

How to make the topping

Ingredients

• 2 tablespoons of unsalted butter
• 1/2 cup of panko breadcrumbs

Method

• Melt the butter in a skillet over medium-low heat.
• Add the panko and stir to coat.
• Continue cooking until the crumbs turn golden.
• Remove the crumbs from the heat and place them on a plate to stop the cooking process.

How to cook and serve

Ingredients:

• Omaha cheese poppers
• Vegetable oil (if frying)
• Oven
• Baking tray
• Aluminium foil
• Paper towels
• Ranch or blue cheese dressing (optional)

Instructions:

• Preheat the oven to 400°F.
• Wearing gloves, slice the jalapenos in half lengthwise. Try to keep the stem intact on both halves for appearance.
• Using a small spoon, scoop out the seeds and membranes and discard.
• In a bowl, mix the cream cheese, cheddar cheese, and any additional ingredients of your choice (e.g. bacon bits, garlic powder, chives).
• Fill each jalapeno half with the cheese mixture.
• (Optional) In a separate bowl, combine Panko crumbs and melted butter. Sprinkle this mixture on top of the cheese-filled jalapenos.
• Place the jalapenos on a baking tray and bake for 18-22 minutes, or until golden.
• Allow the poppers to cool for 5-10 minutes before serving.
• (Optional) Serve with ranch or blue cheese dressing on the side.

Tips:

• If you prefer a crispier texture, you can fry the cheese poppers instead of baking them. Heat oil to 365°F in a skillet and fry the poppers in batches until they are golden brown. Drain them on paper towels before serving.
• To reduce the spice level, remove all the seeds and membranes from the jalapenos. If you prefer spicier poppers, leave some of the seeds and membranes in the jalapenos or add some seeds to the cheese filling.
• You can make the poppers in advance and store them in the refrigerator for up to three days. Reheat them in the oven or microwave before serving.

Frequently asked questions