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- Hey, y'all, it's Jamie Deen,
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I'm back in the kitchen.
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so I'm focusing on football foods today,
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and what is better than stuffed jalapenos and sweet peppers?
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My goodness, now, you can stuff them
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with lots of different things.
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You can stuff them with cream cheese
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and then wrap them in bacon and deep fry them.
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You could stuff them with crab meat's really good.
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You could put them on the grill, super good.
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But today, we're staying in the kitchen and in the oven,
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we're doing oven fried jalapeno poppers today.
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And we're using pimento cheese.
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Now, you know my brother's pimento cheese recipe
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is super duper delicious and famous.
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So we're using Bobby Deen's pimento cheese recipe,
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you can find that at ladyandsons.com,
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and we're gonna dredge it
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through flour 1/2 and 1/2 and panko.
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So we've set up a dredging station here,
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and here's the star of the show.
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We're using sweet peppers and jalapeno peppers today.
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The sweet peppers, y'all,
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come in a pack about like this.
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You've seen these in the grocery store.
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I've already de-seeded two of these jalapenos.
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and it is stuck in my throat and I can feel it.
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So be really careful when you de-seed these jalapeno peppers
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because you know where all the heat comes from
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is in those little bitty seeds.
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So we wanna make sure
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and get these seeds and these veins out of these peppers
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because you don't want it to be so hot
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that you can't enjoy it.
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If you wanna leave a couple in there
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if you kinda like hot things,
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then feel free to leave a few buried down in there.
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But for our family today,
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I'm taking all the seeds out of it.
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I've got a buddy that lives in middle Georgia.
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He grows peppers in his yard
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and he sent pictures yesterday of some Carolina reapers
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and some ghost peppers
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that he grew in the yard.
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I would never eat one of your peppers.
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He said his stomach was burning,
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We didn't talk about his mouth or his throat or his nose.
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His stomach was burning for an hour.
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And I said, well, John,
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I'm a hard pass on that.
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I love these little sweet peppers.
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We're using some yellows and some reds.
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The colors are really, really pretty.
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Same thing, I'm gonna get the seeds out of these.
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Theresa's trying her best back in my brother's kitchen.
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My mom, her new house,
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she's got a lot of things going on today
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so we're working out of this house.
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And the lighting in here is a challenge
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as I'm sure y'all have seen on the videos
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that mom's been doing for the last several months.
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Okay, so our jalapenos are green.
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I'm gonna take a second and wash my hands
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because when we were doing a Food Network show one day,
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I was working with hot peppers
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and I had to go to the bathroom really quick.
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And I went to the bathroom
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and I was very uncomfortably hot for the rest of that day.
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All right, this is it.
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Everything's de-seeded.
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We've got our pimento cheese that's gonna go in here.
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If you wanna make your pimento cheese a little bit more firm
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so it's not so loose,
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so it stays inside the peppers,
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Just kind of back off the mayonnaise a little bit
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because this is all gonna be
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just a delicious, gooey, melted mess
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by the time we get done.
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So let's get our peppers done.
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Mom really loves hers wrapped in bacon and deep fried,
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but I don't eat as much deep fried stuff as I used to.
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And I hardly ever cook it because I have an air fryer.
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Y'all know air fryers are,
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it used to be a hard thing to find
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and now they're everywhere.
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And even the young people are figuring out
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how convenient and easy and delicious they are,
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not only for recipes like this,
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but they are perfect to reheat leftovers
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and they travel well.
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And most cars have a plug in the back of their car
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so you can actually take this recipe to your tailgate
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and prepare this on site
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and not have to worry about how am I gonna cook
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when I'm in the middle of a parking lot in Athens, Georgia.
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Although, to be perfectly honest with you,
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I don't do a lot of cooking and stuff at tailgates
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because I got other priorities.
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Keep making sure the boys get to go where they wanna go
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and see everything they wanna see
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and visiting with friends and family.
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Just as happy to eat a bologna sandwich
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as I am to cook at a tailgate.
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Okay, I'm not even gonna wash my hands
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because this is gonna get messy.
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Flour 1/2 and 1/2 panko.
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I'm gonna dredge this in,
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get a nice coat here on top,
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down into our liquid.
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Here is a really good tip for y'all.
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You always wanna keep it dry hand and a wet hand.
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So I've already (indistinct) that,
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I'm gonna try to keep my right hand dry,
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flour, just a little bit,
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- [Theresa] You wanna finish those off, Jamie,
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- Sure, unless you'd like to stick around
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and watch me do this 14 more times,
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I think Theresa would like to come back.
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We'll see you in a minute.
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So this is how my wet hand dry hand turned out.
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The dredging station can sometimes be a mess,
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but it's clearly worth it.
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how pretty those are.
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I wanted to tell y'all
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just because we're using an air fryer today
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doesn't mean that you have to use an air fryer.
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This is actually designed for I think a regular oven,
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but since we have an air fryer here at my brother's house,
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this is what we're gonna use today
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because it's a lot simpler too.
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So we're gonna come right down here.
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We've got it set at 350.
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This is gonna go for about 15 minutes or so.
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I liked to turn mine on early
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just to kind of get it warming up and cooking a little bit.
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So we've got 15 minutes,
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let's get these in there.
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You always, no matter what you're cooking,
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you always wanna give your food room.
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You don't ever wanna crowd a pan or a pot
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because you want the heat
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to be able to get around every piece of food
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so the heating is even
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and you don't have some parts
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that are hard or burnt or overcooked.
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So I'm gonna take care of spread these out a little bit.
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- [Theresa] Look how pretty those are.
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- [Theresa] Colors are great.
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- It's gonna taste delicious too.
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So we've got all these spread out.
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We're going into the air fryer at 350.
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We're gonna check back on these.
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I like to pop it open
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so I'm gonna go about halfway,
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maybe seven minutes and check on them.
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Just enough time to clean up.
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So I checked my peppers after 15 minutes,
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the recipe calls for 30 minutes.
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That probably would be in a convectional,
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in a conventional oven,
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I'm using an air fryer.
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So I took these out after about 17 minutes,
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the small ones weren't able to hold their filling
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as well as the large jalapenos were.
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this is an old plastic cup
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that I cut down to use as a ramekin
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because my brother doesn't have the supplies
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that we need here in this house,
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So it's a make-do situation,
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which we've done around here a lot,
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which I've really done my whole life.
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So I found a little bitty plastic cup
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and I trimmed it down so it would fit here.
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And now I'm gonna give one of these a test drive.
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This is a barbecue ranch that I'm gonna do with this.
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I've had it a thousand times.
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I'm gonna try a jalapeno one, oh.
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and not that hot because it doesn't have any seeds in it.
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So remember, get all your seeds out of there,
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make sure you have a small ramekin at the house
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so you don't have to cut down on an old piece of plastic.
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Your red sweet peppers,
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your yellow sweet peppers,
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you might not have to cook those as long.
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So if you wanna do them in your regular oven,
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put some on a sheet pan on one side
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and then the jalapenos on the other.
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And if you have to remove these small little babies
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it won't make a difference.
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- [Theresa] They still look good.
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- They're really good.
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Thanks for tuning in today, y'all,
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Go Dogs, see y'all around the kitchen.
