The Talk: Marcel Vigneron
The Talk welcomed Chef Marcel Vigneron, Top Chef All Star and the owner of a soon-to-open Los Angeles restaurant, Beefsteak, to share a Thursday Night Football-inspired menu. He made Cheesy Jalapeno Poppers with Queso Dip and Country-Style Cornbread.
“Instead of using the Panko breadcrumbs you would normally use, I actually do chips,” Vigneron said of the breading. You can use cheese puffs, corn chips, or probably even Doritos.
You can experiment with your combination of cheeses and get it just the way you love it. Having made Jalapeno Poppers before, I have a word of caution: make sure to thoroughly wash your hands when you are done making them. If you accidentally touch your eye, you will be very sad.
The Talk: Marcel Vigneron Cheesy Jalapeno Poppers Recipe Ingredients
Marcel said to use Cake Flour because it has less gluten. He suggested using one hand for dry breading and the other hand for wet breading. They can be finished by baking or frying.
- 4 oz chopped Pimientos
- 1 cup shredded Smoked Gouda
- pinch of Cayenne
- 1 tbsp chopped Cilantro
- 8 stemmed, halved, seeded Jalapenos
- 2 Eggs
- 5 cups ground Crunchy Cheese Puffs
- 6 oz Boursin Cheese
- 1/2 cup shredded Sharp Cheddar Cheese
- 1/4 tsp ground Cumin
- pinch of Smoked Paprika
- 1/2 cup Cake Flour
- 2 tbsp Milk
- Grapeseed Oil
Marcel Vigneron: The Talk Cheesy Jalapeno Poppers Recipe Directions
- Combine pimientos, boursin, gouda, cheddar, cayenne, cumin, cilantro, and paprika to create the filling.
- Stuff halved jalapenos with filling and arrange them on a parchment-lined baking sheet.
- Set up a breading station using three bowls: one for flour with salt and pepper; one for eggs beaten with milk; and the last bowl for cheese puff crumbs.
- Coat peppers in flour, eggs, and cheese puffs.
- Deep fry at 365 F for about two minutes each. Alternately, bake in a preheated oven at 350 F for around half an hour.