In the classic version the peppers are blanched, then stuffed with a cheddar, Monterey Jack, or cream cheese mix, then breaded with a milk-egg-breadcrumb mixture and deep fried. They are served with ranch dressing or a berry preserve.
There are extensive variations using ground meat, mushrooms, bacon, or crab, and cooking methods such as baked or grilled. Often they are mass produced and frozen, to be deep fried.
The origin is unclear, but they are most likely an americanized version of the classic Mexican dish, chile rellenos.
Jalapeño poppers are sometimes also known as "Alligator Eggs."
A lot to swallow: Fine dining with the No. 4 competitive eater in the nation, who, when he's not scarfing down jalapeno poppers or Key lime pie, is a culinary student at Kendall College.
May 24, 2006; Byline: Emily Nunn May 24--One of the nice things about having dinner with Pat Bertoletti: You never have to feel as if you've...