Longanisa Jalapeno Poppers- 2 ways
These spicy and sweet jalapeno poppers will blow your mind!! Filipino sausage (longanisa) is sweet and garlicky which pairs so well with the heat and peppery flavour of jalapenos. I made a bacon wrapped version and a panko crusted version. Both can be eaten for breakfast with some eggs and toast. Or enjoy them filipino style with some rice and fried egg.
Ingredients
Jalapenos (as many as you like)
Longanisa (filipino sausage)
Grated Cheese
Panko Crusted
Panko
Flour
Egg
Bacon for Bacon version of course
1. Wash the jalapenos and dry.
2. Cut the jalapenos length wise down the middle. Remove the seeds and whites for mild heat or you can keep them for some real heat. I would leave a little bit of seeds for next time, I took out too much.
3. Add about 1 tsp grated cheese at the base of the jalapenos
4. Remove the sausage from the casing and stuff each jalapenos. Make sure not to over fill. You can buy longanisa at any asian grocery store, you can also check the asian frozen section sometimes they are there.
5. Panko crusted version- in 3 separate bowls add 1 beaten egg, 1/2 cup flour and 1/2 cup panko. (this measurement depends on how many jalapenos your making). Start breading the jalapenos. First into flour until well coated, then into the egg and lastly into the panko. Be careful in the panko as the skin of the jalapeno can be waxy and the coating falls easily. Set aside once done.
To cook the panko crusted version there are also 2 ways. On a parchment lined sheet pan place them into the oven at 375 degrees for about 15-18 mins until golden brown. Or fry them in hot oil to get a nice crust then finish in the oven for about 5-8min until inside is done cooking.
6. Bacon wrapped version- Wrapped the stuffed jalapeno with half a slice of bacon. Place on a parchment lined sheet pan into a 375 degree oven for 15-18 mins until the bacon is done cooking, the sausage will also be ready in the same amount of time.
Enjoy for breakfast or as is or with rice =)
Ingredients
Jalapenos (as many as you like)
Longanisa (filipino sausage)
Grated Cheese
Panko Crusted
Panko
Flour
Egg
Bacon for Bacon version of course
1. Wash the jalapenos and dry.
2. Cut the jalapenos length wise down the middle. Remove the seeds and whites for mild heat or you can keep them for some real heat. I would leave a little bit of seeds for next time, I took out too much.
3. Add about 1 tsp grated cheese at the base of the jalapenos
4. Remove the sausage from the casing and stuff each jalapenos. Make sure not to over fill. You can buy longanisa at any asian grocery store, you can also check the asian frozen section sometimes they are there.
5. Panko crusted version- in 3 separate bowls add 1 beaten egg, 1/2 cup flour and 1/2 cup panko. (this measurement depends on how many jalapenos your making). Start breading the jalapenos. First into flour until well coated, then into the egg and lastly into the panko. Be careful in the panko as the skin of the jalapeno can be waxy and the coating falls easily. Set aside once done.To cook the panko crusted version there are also 2 ways. On a parchment lined sheet pan place them into the oven at 375 degrees for about 15-18 mins until golden brown. Or fry them in hot oil to get a nice crust then finish in the oven for about 5-8min until inside is done cooking.
6. Bacon wrapped version- Wrapped the stuffed jalapeno with half a slice of bacon. Place on a parchment lined sheet pan into a 375 degree oven for 15-18 mins until the bacon is done cooking, the sausage will also be ready in the same amount of time.Enjoy for breakfast or as is or with rice =)
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