chilli poppers

Chilli Poppers

When you make chilli poppers you want them to have a nice crunchy exterior and a stingy cheese mixture inside that bursts in your mouth when you bite into them. Jalapeno peppers that have had the seeds removed are not very hot but do have a nice cleansing bite to them if you know what I mean. Try these, they are really amazing and favourites all over the place. Be sure you do not touch your eyes or your face while preparing the peppers, you will have water streaming down your face and you won’t be able to see, so scratch or touch all you need to first and then start. These can be done in the oven or deep fried.

What you need

12 to 16 large fresh jalapeno peppers with the stems still on (available at any good supermarket)
500g cream cheese
1/2 cup grated cheddar
1/2 cup grated Mozzarella
1/2 teaspoon ground black pepper
2 eggs beaten
1 cup milk
1 cup flour
1 cup seasoned bread crumbs

The process

First make the filling by adding the cream cheese, cheddar and mozzarella with the pepper to a bowl and giving it a good mix. Set it aside.

Now with a sharp knife make an incision into the length of the pepper without cutting it in half and using the back of a teaspoon, remove the seeds and the membrane, leaving a nice clean cavity for the filling. DO NOT TOUCH YOUR EYES. When you have completed all of the peppers, throw out the seeds and the membranes and wash your hands well.

Now fill each pepper with as much of the cheese mixture as you can and set them side.

You now need three bowls, one with the beaten eggs and milk, one with the flour and another with the breadcrumbs.

Dip each pepper into the egg, shake and then coat in flour and set aside. This is a really important part… leave them for 5 minutes or so to let the flour set and harden slightly. Get another glass of wine, change the music, snuggle you child but whatever you do leave them for a few minutes.

Now dip them back into the egg and then dredge them in the breadcrumbs to get a nice uniform coating, you can pat the crumbs onto them as well and again set them aside while you heat your oil or oven.

If you are deep frying heat your oil to medium hot, they will sizzle the moment you put them in but will not be completely covered by the oil bubbles after a few seconds. Fry until golden brown and very crisp. Set aside on paper towel to drain. Do about 4 at a time so as not to cool down the oil too quickly.

If you are doing them in the oven, heat the oven to 220 Celsius, place the poppers on a baking tray that has been sprayed with cooking spray and bake until brown and crisp.

Simply delicious.

You can change the cheese mix to be your own special mixture by adding a spice like cumin for example or using more mozzarella and a stronger cheddar, you get the idea.