Jalapeño poppers

Recipe from: 01 March 2011

Ingredients 7
Servings 2
Minutes 5 mins


Serving Change
  • 10
    large Jalapeño peppers/chillies, de-seeded
  • 1/2
    plain cream cheese, room temperature
  • 100
    soft goat’s cheese
  • 1
    plain flour
  • 2
    eggs, beaten
  • 1-2
    breadcrumbs with 1tsp salt added
  • oil for frying


5 mins
To de-seed the chillies, make a slit through one side but DON’T cut all the way through. It’s fine if you accidentally do that but it makes it a lot easier to bread and fry if they aren’t cut all the way through. Scoop the seeds out with a teaspoon and discard.
Mix the cream cheese and goat’s cheese together and fill the chillies. After I’ve filled the chillies, I squeeze the opening closed again and then just remove the excess cheese that will ooze out.
Heat the oil in a wok or large saucepan
Place the flour, egg and breadcrumbs in separate bowls.
Dip the chillies first in the flour, then the egg and then the breadcrumbs (I sometimes double dip them in the egg and breadcrumbs) and then place in the hot oil.
Allow to fry for 3-4 minutes until the Jalapeño’s are golden and crisp.
Remove from the oil and allow to drain on kitchen towel.
Serve while they are still warm with a dipping sauce of your choice.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.




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