Just stuff these into your mouth until you pop! You won't regret it.
15 to 20 Steak Fajita Stuffed Poppers
1 pound shaved beef, cut into 1-inch pieces
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon chili powder
1 medium yellow onion, sliced
4 cloves garlic, minced
1 small jalapeño, chopped
8 ounces whipped cream cheese
1 ½ cups cheddar jack cheese
15 to 20 small multicolor sweet peppers
1 cup corn flakes, crushed
1 cup all-purpose flour
Cilantro, chopped for garnish
3 tablespoons vegetable oil, for frying
In a large sauté pan add 2 tablespoons of vegetable oil and brown beef, seasoning with salt, pepper, cumin and chili powder. Remove beef from pan and place in large mixing bowl. In the drippings, add 1 tablespoon of vegetable oil and sauté the onion, garlic and jalapeño until soft and slightly browned on the edges. Transfer to the bowl with the beef. Add cream cheese and shredded cheese, then mix until combined. Set aside.
In a cast iron skillet, blister the peppers. Remove from skillet and let cool.
Make a slice down the sides of the peppers. Next, stuff with filling.
Dredge in egg then flour then egg then crushed corn flakes. Deep fry at 350 degrees for 2 minutes. Garnish with chopped cilantro, and a squeeze of lime.
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