17 Jul Jalapeño Poppers
Jalapeño Poppers
These cheese and chive-filled jalapeños are double-battered in panko breadcrumbs for a tasty treat with extra crunch.
SERVING
Serves 3-4
PREP TIME
30 minutes
COOK TIME
15 minutes
SERVING
Serves 3-4
PREP TIME
30 minutes
COOK TIME
15 minutes
Ingredients
- 10 PEPPADEW® Jalapeño Peppers – Mild Halves
- 150g panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried parsley
- 120g cream cheese
- 50g finely grated Cheddar cheese
- 80g Pancetta
- 1 tsp garlic powder
- ½ tsp salt
- a small handful of finely sliced chives
- 130g plain flour
- 200ml cold water
- oil for deep frying
These cheese and chive-filled jalapeños are double-battered in panko breadcrumbs for a tasty treat with extra crunch.
Method
- Put the PEPPADEW® Jalapeño Peppers – Mild Halves on some kitchen roll to soak up any excess liquid.
- Blitz the breadcrumbs in a food processor to give the jalapeños a finer, crisper coating.
- Transfer the breadcrumbs to a large bowl and add salt, garlic powder and dried parsley. Mix together.
- To make the jalapeño filling, in another bowl add the cream cheese, pancetta, grated Cheddar, garlic powder, salt and chives and combine well.
- In a separate bowl, whisk together the plain flour and cold water to form a paste.
- Take a spoonful of the cream cheese filling and spoon it into each jalapeño half, making sure the filling is level. Repeat for all jalapeños.
- Now dunk each jalapeño into the flour and water paste, then dunk into the breadcrumbs and toss to coat evenly. Transfer the coated jalapeños to a wire rack and allow to sit for around 5-10 minutes.
- Repeat this process for a second coating, allowing them all to set for another 5-10 minutes.
- Deep fry in 180°C oil in small batches; they should take no more than 2 minutes to fry.
- Once each batch is fried, transfer to some kitchen roll to soak up any excess oil – these are then ready to be served. Enjoy!
