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
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
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
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.
INFO / TIPS
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.
From a friend