Red Robin Gourmet Burgers, Inc. is a casual dining restaurant chain with a menu featuring a variety of burger sandwiches made with beef, chicken, fish, turkey, pot roast, and vegetarian substitutes. Red Robin owns and operates 100 restaurants scattered across 13 states. The company also franchises its concept, maintaining licensing agreements with 98 additional restaurants located in 17 states and in Canada. With a per person average check of $10, Red Robin relies heavily on the sales of its gourmet burgers, which account for 44 percent of the company's food sales. Aside from gourmet burgers, the Red Robin menu includes salads, soups, appetizers, and other entrees such as rice bowls and pasta.

Logo

Logo

Search

No Fire Peppers



NO FIRE PEPPERS
Red Robin Copycat Recipe

Serves 2-4

4 large fresh jalapeno peppers
1/4 lb cream cheese
2 eggs
3/4 teaspoon salt
1 teaspoon vegetable oil
2/3 cup self rising flour
1/8 teaspoon garlic powder
1 dash paprika
1 dash onion powder
1/2 cup corn flake crumbs
vegetable oil, for frying


Remove the stems from the jalapenos, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards. Poach the jalapeno halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool. Blot with a cloth or paper towel to dry the inside of each jalapeno slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeno half.

Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk. In another shallow bowl, combine the flour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.

Add the corn flake crumbs to a third shallow bowl. Working one at a time, dip each stuffed jalapeno into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeno into the egg and then back into the flour. Finally, dip the jalapeno back into the egg, then into the corn flake crumbs. Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.

When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees. Use enough oil to cover the jalapenos when frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.

Note: You can also make these ahead of time by frying them for only 1 1/2 minutes and then refreezing them until you are ready to serve them. Then cook the frozen jalapenos in hot oil for 3 1/2 minutes or until they are hot all the way through. You may also bake the frozen jalapenos in a 450 degree oven on a greased baking pan for 10 to 15 minutes, turning them over halfway through the heating time.

1 comment: