If you are vegetarian (not vegan) you might want to try a twist. Use vegetable shortening instead of bacon fat. And make them corn and jalapeño puffs -- i.e, put corn in instead of bacon. Sure they'll be different. But still a nice treat.
for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!
These were SO GOOD!!! My husband is on chemo for over a year now and his taste is going but HE LOVED THESE! For that I am grateful but they are so good even with my taste. We will be making these again over and over. And by the way they look great! No need to change anything:)
Out of the dozes and dozens of Chef John recipes I've made throughout the years, this one matched his look, volume, and consistency every step of the way in the video. These were 100% amazing restaurant quality appearance/presentation and taste. Thanks Chef!!!
I love how you use classic French cooking techniques without being pompous. Prior to loosing my eyesight ,I was a French pastry chef. I cannot wait to make these. Love your videos.
I live off grid and cook on an open fire therefore I try to avoid deep frying anything. I think I'm going to try this recipe and flatten it out a little and pan fry it like I did your falafel recipe. Which by the way, is absolutely fantastic. You are the man Chef John. You are the man.
I have loved you for over five years! I just thoroughly enjoy you, your recipes, your cooking skill education, and your jokes (and your wifes as well)! I may have seen almost every video over the years! ENJOYING every moment of it!!!
I made these but didn't want to fry them. I rolled them with the ol' two spoons method and they must have been bigger because I got 20 out of the recipe. But I baked them at 400 for just shy of 20 minutes (Set a timer for ten, then checked back every 3 minutes until they were GBD). Turned out amazing and the dip was a perfect accompaniment. Thanks for all the videos!
Funny...I found this channel through the mozzarella puffs last week, which I tried and they were amazing. I realized as I was eating them that the recipe could probably be adjusted for jalapeno poppers, and intended to experiment with that. Then while binging through the channel, I discover that you already had that idea. That saves me some work, so great!
Pâte à Choux is actually super easy. I recommend finding a recipe, converting it to measurements by *weight* (not volume) and then messing with it just a bit in small batches until you find one perfect for your altitude. Converting it to weight will make it scale up and down better.
Yet another reason i love chef johns content. The link for the recipe is just a regular internet page. No scrolling forever through full screen ads and unnesessary pictures. Just here it is and enjoy. I love it.
I'm four years too late, but this would probably work better with cornmeal, or cornflour or whatever the heck corn thingy is best for frying. Reminds me of "hushpuppies" that we served at a restaurant when I was young. Love your recipes chef! I've made several, and they have all been amazing!
Chef John. These poppers are great! I had a bumper crop of Peppers this year so, I figured it was time to get poppin'.... I was not too bothered by the dark bits of pepper but I tried one more step to camouflage the caramelization.. After rolling the ball, I rolled it in milk followed by a single bath in breadcrumbs. then pipped in cream cheese after frying to offset the extra bred and because it sounded like a good idea. just thought Id share. Because it looked like Chicken balls- so to speak- and was delicious. Thank you for these great recipes.
Love that praise you said, "you are watching You Tube and you know we are busy". Thanks for sharing with us you outstanding presentation on how to make Jalapeno poppers. God bless
question: i'm not a good fryer and since these are choux pastry, can they be baked? i love frying, just not good at it. by the way, your videos and recipes i have made are just excellent. thank you.
Greetings from the future. I would imagine they can be baked, and I would probably go with something like 400F for around 10 minutes. That's just a guess, however, and I take no responsibility if it results in disaster.
sammy bubba 1 year ago for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!
Dear Chef John, I just finished making these poppers. I followed your instructions to the letter. They are fantastic. Not only that they are fantastic. Did I mention they are fantastic? Thank you!!!
I didn't read other's comments, therefore i might be sounding like someone who already posted... This guy vocally has great voice DIRECTION and intonation, great humor and recipe direction in general. I shreaded all my cheese cheese ( had to go back to grocery store for non-gmo bacon... yes we cook wholefoods And replay this recipe But Double ingredients. This will be my Christmas food- stuffs to bring to our native homes in New Mexico. Great fluffy recipe. 1,000 Thanks John!
I just harvested the last big batch of my jalapeños. Perfect timing. I may reserve some plain batter and cover each ball to prevent the dark brown jalapeño bits. These look amazing! I can’t wait to try them.
+CAPIFOODS Hello everybody i am a food lover and just start making videos about how to cook in eassiest way . I just post my second video so check my channel to watch it and subscribe for more if you like it thnx ;)
JBenhnen you don't know what you are missing. I've tried hundreds of his recipes and they all turn out just as you see on the videos, and everyone thinks I'm a wonderful chef. I'm not, John is the Chef.
JBehnen/ You don't know what your missing!!! Iv'e made several Dishes of His and several Others.They turned out great!!! I don't consider myself a Cook at all,but I can Cook good enough.I won't be making any fancy Dinners.You just need to find something you think LOOKS GOOD,Get in the Kitchen and go for It!!!
JBehnen I'm disabled, its hard for me to stand any length of time, and prep work isn't the best for me either (you get the idea) but even I can prep, cook and serve Chef John's recipes for a complete, cohesive, delicious meal!!!! Not often, but when the mood hits, I can do it!! And I enjoy it!! (I miss cooking)...his recipes are the best!! I highly recommend you try them--and if you have anyone you can rope into having fun with you (my 4yr old Grandson LOVES to help in the kitchen, so we watch and he helps plan a meal!!! He is autistic, and this is very good for him! He has gloves on and is watched at all times 😉 I enjoy my time with him in the kitchen-and he loves to grate cheese & mix!!! No more pregrated cheese for us LOL) Anyways, a very long post to tell you to try a recipe....ANY recipe...they are all the bomb!!!!
Your jalapeño puffs are amazing looking! Don’t complain about how they look, cuz to me they look sooooo yummy!!! Can’t wait to make them! ❤️😋😋😋😋😋😋😋😋👩🏼🍳
+SephirosB I wouldn't say its more expensive. At least here it's the same price per ounce, but the shredded cheese has that cellulose coating, which alters the taste slightly.
+scrooglemcdoogle Maybe you could have them understand that pre-grated cheese (just like any pre-cut fresh food, pre-sliced bread too) bears a higher risk of being contaminated with bacteria and/or mold spores and will go bad much faster and increase the likeliness of food poisoning. This happens so easily simply because there's much more surface coming into contact with not only the processing tools but also air which in some cases can also alter the taste. I don't know if it's a valuable argument to your family to have food last longer; but if you buy a block of cheese and only grate off as much as you need when you need it, it'll last longer, be more fresh and taste better!
I made these over the weekend. Mine looked just like these but I thought they looked really good. The darkened jalapeno's didn't bother me at all. They tasted really nice too. Great recipe and fun to make.
This is choux pastry. Make it in a high sided pan and beat it with a wooden spoon when adding the flour, eggs, bacon and jalapeño. Just put dollops on a baking tray, sprinkle with water and put in a hot oven for ten mins until risen and golden. Pierce with the tip of a knife to let the steam escape. Not greasy and healthier and crispy.
I made these today, but instead of jalapenos I used habaneros and like you showed took out the seeds and membrane and they were amazing, I think I used a bit too much cheese, but over all they were just tasty little puffs that I dipped in plain sour cream and that just added to it. I could even use the frying oil I still had from your pirozhki recipe, so I just wanna say thanks for all the great recipes you put out and thumbs up!
Chef John yesterday was the second time in a couple years that I've made these wonderful treats. And I watched the video again just prior to getting into it and I saw that you were a little annoyed that once fried the jalapeno bits turned dark. And I heard you say that to prevent this one might put the jalapenos into a food processor. So I tried this method and minced them up pretty fine and used about 1/2 cup of apple cider vinegar. Once they were minced pretty fine I put the jalapeno peppers in a strainer and pushed out all liquid. Then into the dough with the bacon and cheese ( I used pepper jack) and fried them off and walla there were no black spots. Thank Chef.
Holy cow, are these things nummy!! I just made them for the first time, and they really are "to die for"! Mine weren't perfect, (I'll never use a whisk again, apparently it isn't one of my stronger tools....but a wooden spoon worked marvelously), and I had to cook them longer than 4 minutes to finally get "hollowish" in the middle, but I'm at a little bit of altitude (2800 feet), so I'm blaming that for the longer cooking time :). All and all, they were really, REALLY good, and I can't wait til I make them the next time!
Chief John is the absolute best teacher....I d rather listen to him than all those anal profectipnses who do nothing but make me nervous....thank you chief John for not being slow ....a measure freak....and have to write everything down cause God forbid I forget one key ingredient....thanks John for your easy going instructions....
Yep, these are great. I added some Venison Loin, and a little extra jalapeno bacon. We're Texan, we like meat! Still light and flavorful for sure. I baked them after refrigerating over night to make them crisp again. Next time I will fry them right before leaving. This is for a party at someone else's house. Refrigerating the dough and frying right before leaving is the ticket. Thanks for the recipe. The dip is really a good compliment.
Whipping up a batch of these with a mix of cornmeal and flour. I also grabbed a cheap piping tool and some whipped cream cheese. Gonna chill the dough overnight and make em in the morning for the weekly D&D game. Will try to remember to swing back by and share my results.
+Vaidas Kondratas I've made this type of dough with vegetable oil before and it worked. I think butter is just the best option taste-wise. Pig fat might have too strong a taste... maybe pick something more mild!
I made these today and they were delicious, I fried them a bit longer than you did and came out a bit darker and hid the surface charred jalapenos, but still stayed moist and light.
+RedEye GodBlood Green Doritos? Do they even make those anymore? The last time I had green Doritos is when they had the Guacamole flavor and that was like ten years ago.
Ohh I have had those before too. I just reminisced a little when you said green Doritos because it made me instantly remember the guacamole Doritos that were literally green-colored chips.
I don't understand why you'd make choux pastry in a wide pan, not a high-sided one, where you can beat it more easily. ... and add the eggs, later, if you've got time to let it cool down a bit? There will be a reason, I'm sure...
Holy jesus superbowling Christ, I want to be the god of my upcoming superbowl party and make these and provide them for my super bowl watching brothers and sisters
I went to the greenhouse and was thrilled to find a hybrid jalapeño that cuts the heat! I love jalapeños, but I cannot enjoy them without severe stomach pain. Long story.. It may sound counterintuitive, but it might offer a bit of encouragement to anyone else who can’t enjoy the flavor for the heat. ❤
I think he's from the Northeast. Those people tend to be pretty intolerant of heat. As a Texan, I had a hard time watching him throw the best part of the jalapeno away.
animehbkscm would save time and in one of the videos he said that your system makes more sense even though many people know the metric system is more logical and if you think of how am i supposed to now how much is 1 cup there are cups of different sizes how am i supposed to understand that, the system doesn't make any sense
+animehbkscm It's also a huge hassle to go through cups, tablespoons etc. with each recipe. Why have thousands of people go through the process when it can be avoided by showing measurements in the form the rest of the world uses? That's one google search instead of many and since John often mention saving time, I often wonder why he hasn't done it already.
+Søren Fogh Because he's in America, not "the rest of the world" and if you don't like American measurements, stop watching his videos. Either that, or learn to Google it yourself and quit being a whiny child.
Those looked amazing and sooo good! I add jalapenos to creamed butter, we love it! It's a mild pepper, that has just enough kick to it, that it reminds you that it's a pepper! I love peppers! They are so good and have great health benefits, eat them and enjoy them! Try one you've never tried before, you might just fall in love with it!
I'm trying this recipe tonight with Serranos instead of Jalapeños and a mixture of Asiago, Parmesan and Cheddar with a homemade ranch dipping sauce. They'll be the side for my 7-pepper chicken Philly and that'll be served with a rosemary seasoned beef aus jous. Thank you for this idea! I can't wait for tonight!
Check out the recipe: www.allrecipes.com/Recipe/246256/Bacon-Jalapeno-Popper-Puffs/
Most other chefs i see on youtube fry at 350 degrees, but you seem to prefer 375. Could that be why the jalapeños were burned?
Binge watching your vids on night shift. THE JOY
I'm thinking of doing something similar with hush puppies
If you are vegetarian (not vegan) you might want to try a twist. Use vegetable shortening instead of bacon fat. And make them corn and jalapeño puffs -- i.e, put corn in instead of bacon. Sure they'll be different. But still a nice treat.
LOL 😂
for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!
Thank you!
Should of saw this sooner!
So glad I read the comments. This is exactly what I was looking for. Thank You.
Thank you!! 👍👍
You answered my question perfectly. Thank you.
These were SO GOOD!!! My husband is on chemo for over a year now and his taste is going but HE LOVED THESE! For that I am grateful but they are so good even with my taste. We will be making these again over and over. And by the way they look great! No need to change anything:)
I haven't tried them yet, but they do look amazing... may I ask how your husband is doing?
Hope your husband is doing well.
May JESUS heal your husband
Just commenting to get a notification if you ever reply..
I hope he is well!
"But c'mon, you guys are on youtube so I know you're busy." lol Chef John!!!
damn right I am busy!
+N.T There were a few funny ones in this video and that one was my favourite!
+N.T I had to stop the video at this point because I was too busy laughing at that comment. Chef John's humor is the best!!!
Those witty one-liners are one of the reasons I love this channel haha
N.T he's hilarious. Lol.
Out of the dozes and dozens of Chef John recipes I've made throughout the years, this one matched his look, volume, and consistency every step of the way in the video. These were 100% amazing restaurant quality appearance/presentation and taste. Thanks Chef!!!
7 years later he is the exact same! Incredible
I love how you use classic French cooking techniques without being pompous. Prior to loosing my eyesight ,I was a French pastry chef. I cannot wait to make these.
Love your videos.
I live off grid and cook on an open fire therefore I try to avoid deep frying anything. I think I'm going to try this recipe and flatten it out a little and pan fry it like I did your falafel recipe. Which by the way, is absolutely fantastic.
You are the man Chef John. You are the man.
Chef John, you are the best. sometimes i play your videos to go to sleep to your soothing voice.
I wish Chef John narrated my life in this light, comforting way of his ❤
The high pitched notes would get to me
How dare you mock my laziness by watching you on UA-cam!
Seriously, my wife and I love your videos and wonderful style!
I have loved you for over five years! I just thoroughly enjoy you, your recipes, your cooking skill education, and your jokes (and your wifes as well)! I may have seen almost every video over the years! ENJOYING every moment of it!!!
I made these but didn't want to fry them. I rolled them with the ol' two spoons method and they must have been bigger because I got 20 out of the recipe. But I baked them at 400 for just shy of 20 minutes (Set a timer for ten, then checked back every 3 minutes until they were GBD). Turned out amazing and the dip was a perfect accompaniment. Thanks for all the videos!
I love him. Such an encouraging energy and a voice of reassurance.
Funny...I found this channel through the mozzarella puffs last week, which I tried and they were amazing. I realized as I was eating them that the recipe could probably be adjusted for jalapeno poppers, and intended to experiment with that. Then while binging through the channel, I discover that you already had that idea. That saves me some work, so great!
I've always been intimidated by pate a choux, but you've done a wonderful job of demystifying this daunting dough!
Pâte à Choux is actually super easy. I recommend finding a recipe, converting it to measurements by *weight* (not volume) and then messing with it just a bit in small batches until you find one perfect for your altitude.
Converting it to weight will make it scale up and down better.
Yep, I'm busy at work. with UA-cam on in the background. Thank you for keeping me company after everyone has gone home.
Let me know if you need anything
Yahoooooo......this guy is my favourite chef. Every time i switch phones, i gotta search and sometimes i dont find my people but here he is
How adorably spicy.
Honestly, the rhythmic patterns of your voice over is so soothing .I enjoy watching PLUS learn new methods ! Thank you!
Biggie smalls reference cracked me up haha. I will definitely try this recipe, thanks chef :)
The recipes are great, but the voice intonation of the narrator is a roller coaster ride of pure awesome.
Nothing wrong with some beauty spots.
You are my person. Whenever I need to make a huge impression and cook something absolutely wonderful - you’re the one I run to.
I'm surprised Chef didn't say "and by four pieces of bacon, I mean six, because you know you're gonna eat some right?"
LOL! Isn't it ALWAYS the way!
Or in my case a full pack crispy with a crunch and cheese preferably mozzarella and cheddar try it thank me later
Yet another reason i love chef johns content. The link for the recipe is just a regular internet page. No scrolling forever through full screen ads and unnesessary pictures. Just here it is and enjoy. I love it.
Bacon makes everything better. Delicious
I'm four years too late, but this would probably work better with cornmeal, or cornflour or whatever the heck corn thingy is best for frying. Reminds me of "hushpuppies" that we served at a restaurant when I was young. Love your recipes chef! I've made several, and they have all been amazing!
These look absolutely delicious, thanks for sharing your genius Chef John.
Chef John. These poppers are great! I had a bumper crop of Peppers this year so, I figured it was time to get poppin'.... I was not too bothered by the dark
bits of pepper but I tried one more step to camouflage the caramelization.. After rolling the ball, I rolled it in milk followed by a single bath in breadcrumbs. then pipped in cream cheese after frying to offset the extra bred and because it sounded like a good idea. just thought Id share. Because it looked like Chicken balls- so to speak- and was delicious. Thank you for these great recipes.
the specks show there is yumminess inside makes me really want to try these
Congrats on 1.3 mil subs chef john. You are the king of food puns
“You’re the daddy of your puffs”🤣
oh man the puff daddy joke went right over my head until i saw this
Love that praise you said, "you are watching You Tube and you know we are busy". Thanks for sharing with us you outstanding presentation on how to make Jalapeno poppers. God bless
"you guys are on UA-cam so I know you're busy" Don't you sass us!
🤣🤣🤣🙂🙂🙂
Found them by chance, made them tonight........went down very well and easy enough to make....thank you chef John!
question: i'm not a good fryer and since these are choux pastry, can they be baked? i love frying, just not good at it. by the way, your videos and recipes i have made are just excellent. thank you.
Greetings from the future. I would imagine they can be baked, and I would probably go with something like 400F for around 10 minutes. That's just a guess, however, and I take no responsibility if it results in disaster.
I'll try this and report back
sammy bubba
1 year ago
for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!
Dear Chef John,
I just finished making these poppers. I followed your instructions to the letter.
They are fantastic.
Not only that they are fantastic.
Did I mention they are fantastic?
Thank you!!!
who's the man... Chef John is who! These sound like nothing short of awesome.
I didn't read other's comments, therefore i might be sounding like someone who already posted...
This guy vocally has great voice DIRECTION and intonation, great humor and recipe direction in general. I shreaded all my cheese cheese
( had to go back to grocery store for non-gmo bacon... yes we cook wholefoods
And replay this recipe
But Double ingredients.
This will be my Christmas food- stuffs to bring to our native homes in New Mexico.
Great fluffy recipe. 1,000
Thanks John!
I wonder how they would turn out if you wrapped cheese cubes with the dough before frying. Hmmm...
OMFG that would be incredible!!!!
2 years later
Did you try it?
@@Burks2121 Three years later. I guess not.
They would be delicious is what the would be
@Black Rod lol
I just harvested the last big batch of my jalapeños. Perfect timing. I may reserve some plain batter and cover each ball to prevent the dark brown jalapeño bits. These look amazing! I can’t wait to try them.
LMFAO!! "Biggie Smalls would've loved these balls!" I paused the video got up and clapped for that line! LOL
You are the Daddy of your Puffs.
+Narf London it was gold
these puns are too much 😂
+CAPIFOODS Hello everybody i am a food lover and just start making videos about how to cook in eassiest way . I just post my second video so check my channel to watch it and subscribe for more if you like it thnx ;)
Well, at least he died before trying them!
Best Cooking Channel period. doesnt matter that i might never make 90 percent of the recipes... thoroughly entertained by the script
Hahaha " biggie smalls woulda love these balls" , Love it! You are Awesome with the food and the puns, lol
These look delicious, I'm going to make these this weekend. Thank you 😊
I watch his videos EXCLUSIVELY for the comedy. Never tried even one recipe.
JBenhnen you don't know what you are missing. I've tried hundreds of his recipes and they all turn out just as you see on the videos, and everyone thinks I'm a wonderful chef. I'm not, John is the Chef.
Look up his country style green beans. They will change every holiday dinner.
JBehnen/ You don't know what your missing!!! Iv'e made several Dishes of His and several Others.They turned out great!!! I don't consider myself a Cook at all,but I can Cook good enough.I won't be making any fancy Dinners.You just need to find something you think LOOKS GOOD,Get in the Kitchen and go for It!!!
JBehnen I'm disabled, its hard for me to stand any length of time, and prep work isn't the best for me either (you get the idea) but even I can prep, cook and serve Chef John's recipes for a complete, cohesive, delicious meal!!!! Not often, but when the mood hits, I can do it!! And I enjoy it!! (I miss cooking)...his recipes are the best!! I highly recommend you try them--and if you have anyone you can rope into having fun with you (my 4yr old Grandson LOVES to help in the kitchen, so we watch and he helps plan a meal!!! He is autistic, and this is very good for him! He has gloves on and is watched at all times 😉 I enjoy my time with him in the kitchen-and he loves to grate cheese & mix!!! No more pregrated cheese for us LOL) Anyways, a very long post to tell you to try a recipe....ANY recipe...they are all the bomb!!!!
I like the look of the dark spots it gives depth. Keep up the good work 👍
If you set the speed to 0.5X speed, Chef John sounds like he's *SMASHED!* :D
SS4Xanatos thank you for this
“You guyssss are the daddies of ur puuufffs”
Wow, amazing idea! Really does sound wasted lol
I tried it out while being stoned... you made my day bro 😂
If you listen to it at 1.5 speed he sounds like he's had too much coffee! 😄
Your jalapeño puffs are amazing looking! Don’t complain about how they look, cuz to me they look sooooo yummy!!! Can’t wait to make them! ❤️😋😋😋😋😋😋😋😋👩🏼🍳
How do I get my family to stop buying pre-grated cheese?
+scrooglemcdoogle convince them that grated cheese is way more expensive and lower quality.
Or even better, buy your own cheese.
+SephirosB I wouldn't say its more expensive. At least here it's the same price per ounce, but the shredded cheese has that cellulose coating, which alters the taste slightly.
+Novacification its the only way
There's no kitchen chore besides cleaning that I hate more than grating cheese.
+scrooglemcdoogle Maybe you could have them understand that pre-grated cheese (just like any pre-cut fresh food, pre-sliced bread too) bears a higher risk of being contaminated with bacteria and/or mold spores and will go bad much faster and increase the likeliness of food poisoning. This happens so easily simply because there's much more surface coming into contact with not only the processing tools but also air which in some cases can also alter the taste. I don't know if it's a valuable argument to your family to have food last longer; but if you buy a block of cheese and only grate off as much as you need when you need it, it'll last longer, be more fresh and taste better!
I made these over the weekend. Mine looked just like these but I thought they looked really good. The darkened jalapeno's didn't bother me at all. They tasted really nice too. Great recipe and fun to make.
I just made the poppers, following your video and they came out great. Your video was easy to understand, and they were delicious.
This is choux pastry. Make it in a high sided pan and beat it with a wooden spoon when adding the flour, eggs, bacon and jalapeño. Just put dollops on a baking tray, sprinkle with water and put in a hot oven for ten mins until risen and golden. Pierce with the tip of a knife to let the steam escape. Not greasy and healthier and crispy.
balluumm1
paté au choux
One of the best! Sarcasm is clearly the real spice of life!
Looks delicious
I made these today, but instead of jalapenos I used habaneros and like you showed took out the seeds and membrane and they were amazing, I think I used a bit too much cheese, but over all they were just tasty little puffs that I dipped in plain sour cream and that just added to it. I could even use the frying oil I still had from your pirozhki recipe, so I just wanna say thanks for all the great recipes you put out and thumbs up!
I think the spots give it nice visual contrast :)
Haven't tried these, look so good , yum
Thanks chef !
John! SuperBowl Brilliant. You Choux'd of made these sooner.
Chef John yesterday was the second time in a couple years that I've made these wonderful treats. And I watched the video again just prior to getting into it and I saw that you were a little annoyed that once fried the jalapeno bits turned dark. And I heard you say that to prevent this one might put the jalapenos into a food processor. So I tried this method and minced them up pretty fine and used about 1/2 cup of apple cider vinegar. Once they were minced pretty fine I put the jalapeno peppers in a strainer and pushed out all liquid. Then into the dough with the bacon and cheese ( I used pepper jack) and fried them off and walla there were no black spots. Thank Chef.
The appearance does not bother me. They look great!
I just made these! Home run!!! It's definitely a recipe I'll keep. Thanks for sharing 💚😋💚
he loves cayenne
+Saul Meyers Don't we all? :D
+TheNerdyDeviant Yes, the answer is yes.
+TheNerdyDeviant was not using cayenne much in food till watched his videos , now i use cayenne in evverything even in cakes :D
+Saul Meyers
*_Nooooooooooooooooooooooooooooooobbbbbbbbbbbb_* !!!!!
+wexoriann I didn't even know of Cayenne until this guy. I love the stuff. I also put it in everything
I've been watching you for years and you never fail to make me hungry lol. Thank you
John, why are you uploading at 4 am
he uploads around this time all the time lol
+KodobE Because time zones.
I don't think Chef John sleeps.
+KodobE He uploads at 1 am for me. lol
I live in NY, he also lives in NY so we live in the same time zone.
Finally!!!! Poppers with NO cream cheese!!!!! Thank you Chef John!!! Your the man!!!
Chef John, do you have a pupusas video ? :)
Holy cow, are these things nummy!! I just made them for the first time, and they really are "to die for"! Mine weren't perfect, (I'll never use a whisk again, apparently it isn't one of my stronger tools....but a wooden spoon worked marvelously), and I had to cook them longer than 4 minutes to finally get "hollowish" in the middle, but I'm at a little bit of altitude (2800 feet), so I'm blaming that for the longer cooking time :). All and all, they were really, REALLY good, and I can't wait til I make them the next time!
"I just like to go around with my knife, shaving off the flesh." - Chef John
Dudeist Priest shall we call him ‘Chef John Dexter’?
We need a death metal song made entirely of out of context Chef John quotes.
Chief John is the absolute best teacher....I d rather listen to him than all those anal profectipnses who do nothing but make me nervous....thank you chief John for not being slow ....a measure freak....and have to write everything down cause God forbid I forget one key ingredient....thanks John for your easy going instructions....
Could you(rhetorical question) bake these in the oven, just like an ordinary choux?
+Stine Kirkeby if you brush it with a bit of olive oil, it should work...
Need a rack
+J. T Nice profile pic :D
zoranhacker yea u to tie reppin the bloods
A rhetorical question means you're not expecting an answer hehe
Yep, these are great. I added some Venison Loin, and a little extra jalapeno bacon. We're Texan, we like meat! Still light and flavorful for sure. I baked them after refrigerating over night to make them crisp again. Next time I will fry them right before leaving. This is for a party at someone else's house. Refrigerating the dough and frying right before leaving is the ticket. Thanks for the recipe. The dip is really a good compliment.
The way he end his sentences kill me every time lmao
I truly enjoyed this video. It wasn't just the wonderful recipe, but your humor and delivery. Nice on the "Biggie Smalls" reference. Thank you.
"You guys are on UA-cam, you must be busy" ... Mhmm...yes, of course... -opens playlist of cat videos-
Love the caramalised pieces make it look interesting. Yummy.
I would just make some hushpuppy batter and then fold in some chopped bacon, minced jalapeno's and some shredded cheddar cheese.
Whipping up a batch of these with a mix of cornmeal and flour. I also grabbed a cheap piping tool and some whipped cream cheese. Gonna chill the dough overnight and make em in the morning for the weekly D&D game.
Will try to remember to swing back by and share my results.
Can butter be replaced with something, like pig fat? (lactoses intolerant)
And the cheese?
In my country it's possible to get decent lactose-free cheese for fairly cheap price.
+Vaidas Kondratas You could try it & find out.
margarine
+Vaidas Kondratas I've made this type of dough with vegetable oil before and it worked. I think butter is just the best option taste-wise. Pig fat might have too strong a taste... maybe pick something more mild!
I made these today and they were delicious, I fried them a bit longer than you did and came out a bit darker and hid the surface charred jalapenos, but still stayed moist and light.
Yo Chef Jon, can you make Hawaiian food?
+eebby Xchon I would very much enjoy a shoyu recipe
+eebby Xchon Yes! He can!
Good idea sweer fried foods mmm
+winner4455 why not just say soy sauce?
+eebby Xchon , Spam? Sorry, couldn't resist...
Chef John, you are my favorite chef! You make everything I love! Thank you for increasing my calorie intake!
Is saying First still a thing? First
I just love the way you talk!!
My food wish is, my granddads bomb chilaquiles made of green Doritos with a salsa verde with cilantro and onion and cheese, man I'm craving that
+RedEye GodBlood Green Doritos? Do they even make those anymore? The last time I had green Doritos is when they had the Guacamole flavor and that was like ten years ago.
In my walmart they do, www.fritolay.com/images/default-source/blue-bag-image/doritos-salsa-verde.png?sfvrsn=2, they are this ones
Ohh I have had those before too. I just reminisced a little when you said green Doritos because it made me instantly remember the guacamole Doritos that were literally green-colored chips.
Looks gr8 and the spots are wonderful! Yum!
I don't understand why you'd make choux pastry in a wide pan, not a high-sided one, where you can beat it more easily. ... and add the eggs, later, if you've got time to let it cool down a bit? There will be a reason, I'm sure...
+Robin Betts Easier to film
uuuu Burnt!
Why does everyone like his comment? Lol
+J. T because chef john is honest about these production things, where other people will try and make it some other reason?
Kit Vitae im honest too and dont get likes :( lol your statement is invalid.
Those bacon jalapeno poppers look really good! I love all the
fat you add too the dough ;
butter, bacon grease, eggs, I
often cook that way myself!
Holy jesus superbowling Christ, I want to be the god of my upcoming superbowl party and make these and provide them for my super bowl watching brothers and sisters
I went to the greenhouse and was thrilled to find a hybrid jalapeño that cuts the heat! I love jalapeños, but I cannot enjoy them without severe stomach pain. Long story..
It may sound counterintuitive, but it might offer a bit of encouragement to anyone else who can’t enjoy the flavor for the heat. ❤
Could you just chop up the whole jalapeño for some extra heat?
Why not?
Now, im not chef john... but i think you could, i mean... Why not?
otherwise u could just find a small habanero and pop in there ;)
I think he's from the Northeast. Those people tend to be pretty intolerant of heat. As a Texan, I had a hard time watching him throw the best part of the jalapeno away.
I love hearing your voice narrating these videos! :) I’ve learned so much
hey could you use the metric system on your website so i could make some of these recipes
+Lord Vader Google is such an incredible tool, you should try it.
animehbkscm would save time and in one of the videos he said that your system makes more sense even though many people know the metric system is more logical and if you think of how am i supposed to now how much is 1 cup there are cups of different sizes how am i supposed to understand that, the system doesn't make any sense
+animehbkscm It's also a huge hassle to go through cups, tablespoons etc. with each recipe. Why have thousands of people go through the process when it can be avoided by showing measurements in the form the rest of the world uses? That's one google search instead of many and since John often mention saving time, I often wonder why he hasn't done it already.
+Søren Fogh Because he's in America, not "the rest of the world" and if you don't like American measurements, stop watching his videos. Either that, or learn to Google it yourself and quit being a whiny child.
Lord Vader I don't use the american system, I'm from Spain so I use the metric system and to do that a quick google search has you covered.
Those looked amazing and sooo good! I add jalapenos to creamed butter, we love it! It's a mild pepper, that has just enough kick to it, that it reminds you that it's a pepper! I love peppers! They are so good and have great health benefits, eat them and enjoy them! Try one you've never tried before, you might just fall in love with it!
It's awfully late for puffs...
edit: It's around noon now, a perfect time for puffs.
I'm trying this recipe tonight with Serranos instead of Jalapeños and a mixture of Asiago, Parmesan and Cheddar with a homemade ranch dipping sauce. They'll be the side for my 7-pepper chicken Philly and that'll be served with a rosemary seasoned beef aus jous. Thank you for this idea! I can't wait for tonight!
they should be called pepper popper puffs
They have bacon in them too.
If you've got one, I'd recommend using an electric mixer to incorporate the eggs at lot more quickly and easily. Looks like a great recipe!
we've got a double dipper.
He broke it in half first. But, I saw that too. Double dipping is not allowed in my house.
It's not double dipping if you're not sharing.
the wife and i love trying your ideas dont stop doing what you do