Tsr Version of Red Robin No Fire Peppers by Todd Wilbur
Recreate the bold, irresistible flavors of a Red Robin favorite with Todd Wilbur's "TSR Version of Red Robin No Fire Peppers." This copycat recipe turns fresh jalapeños into a crispy, golden-fried snack that's packed with flavor but with the heat dialed down. Filled with a creamy blend of cream cheese, garlic, onion, and paprika, each pepper is coated in a perfectly crunchy breadcrumb crust. The step-by-step breading process ensures a flawless crisp, and frying to golden perfection takes just minutes. Ideal as an appetizer or finger food for gatherings, these no-fire peppers pair beautifully with ranch dressing or a tangy avocado crema. Easy to prepare and utterly addictive, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 6 pieces Whole fresh jalapeños
- 4 ounces Cream cheese
- 0.25 teaspoons Onion powder
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 0.25 teaspoons Salt
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 0.75 cups Plain breadcrumbs
- 2 cups Vegetable oil (for frying)
Instructions
Slice the jalapeños in half lengthwise and use a small spoon to scoop out the seeds and membranes. Rinse and pat dry with paper towels.
In a small bowl, combine the cream cheese, onion powder, garlic powder, paprika, and salt. Mix until smooth and well blended.
Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture. Ensure the filling is level with the edges of the jalapeño.
In three separate shallow bowls, set up your breading station: fill the first bowl with all-purpose flour, whisk the eggs and milk together in the second bowl, and place breadcrumbs in the third bowl.
Dredge each filled jalapeño half in the flour, ensuring to coat both the pepper and cream cheese surface. Then dip the floured jalapeño into the egg mixture, followed by a coating of breadcrumbs. Ensure the entire jalapeño is evenly coated. Set aside on a plate.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to maintain the temperature for consistent frying.
Carefully add the breaded jalapeños to the hot oil, working in batches if necessary to avoid crowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
Use a slotted spoon to remove the jalapeños from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce, like ranch or avocado crema, and enjoy while warm!
Nutrition Facts
Calories |
5214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.2 g | 677% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 387 mg | 30% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
