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Red Robin No-Fire Peppers

By Todd Wilbur


Score: 4.00. Votes: 1
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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.

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  • 4 large, fresh jalapeno peppers
  • 1/4 pound cream cheese
  • ...

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Score: 4.00. Votes: 1
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Geneo
Aug 22, 2013, 22:00

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.

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