These jalapeno poppers are easy to make and super tasty - you simply must try making them at home!
Ingredients
- 12 large Jalapeno Peppers
Filling
- 1 bacon rasher, fried and finely diced
- 1 cup cream cheese
- 50g grated mozzarella
- 1 tbs taco spice
- 1 heaped tbs chives, chopped finely
- 1 garlic clove, crushed
- Salt and freshly ground pepper
Crumbing
- 1/4 cup milk
- 1/4 cup plain flour
- 2 eggs, beaten
- 1 tsp milk
- 2 cups seasoned Panko breadcrumbs
- Oil for deep frying
- Dipping sauce
- 1/2 cup Nandos mild perinaise
- 1 tsp Sriracha hot sauce
- 1 tsp Worcestershire sauce
Method
-
Step 1Blanch Jalapeno peppers in hot water for 2 minutes then drain on a paper towel. Set aside to cool. Once cooled, cut the stems off and scoop out seeds and membrane with a teaspoon spoon.
-
Step 2Combine the remainder of the filling ingredients in a bowl. Mix well. Stuff mix into each pepper.
-
Step 3Put the milk into a clean bowl, and flour into another bowl.
-
Step 4Dip the stuffed jalapenos into the milk then into the flour, making sure they are well coated with each. Place the coated jalapenos on a plate and allow to dry for about 10 minutes. This gives the eggs and breadcrumbs a good surface to adhere to.
-
Step 5Place the breadcrumbs into a clean bowl. In a fourth bowl, whisk the eggs and milk together. Once the jalapenos are dry, dip them into the egg/milk mixture, and roll them in breadcrumbs, repeat till all jalapenos are coated twice with egg and breadcrumbs Cover and rest in the fridge for 15 minutes.
-
Step 6Heat oil to 185C and fry the jalapeno poppers for 2-4 minutes or until golden brown. Drain on a paper towel.
-
Step 7To make the dipping sauce, stir together perinaise, sriracha and Worcestershire sauce.
-
Step 8Serve jalapeno poppers and sauce together.
Recipe Notes
Use disposable kitchen gloves to roll the filling into little sausages that fit into the jalapeno.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register