Poppers! These are a great appetiser with that mix of spicy chilli, and cool cream cheese, all encased in that gloriously crispy, golden crust. YUM!
100 grams, Cream Cheese
50 grams, Cheddar Cheese (finely grated)
150 Golden or Panko Breadcrumbs
1/2 cup, Flour
1 Egg (beaten)
Vegetable Oil (for frying)
Sweet Chilli Sauce (for dipping!)
Prepare your jalapeños: Cut a T at the top of each chilli, and open wide enough to remove the membrane and seeds. See below:
(If you don’t like such spicy food you can also cut the chillies in half, lengthwise, clean out each half, and continue as follows below.)
Combine the cream cheese, and cheddar cheese. Then stuff each chilli (or chilli half) with enough mixture to fill the space. Set up your breading station: put your flour in a bowl, next to your beaten eggs, next to your breadcrumbs.
Now we are ready to assemble!
Dredge each chilli in the flour, then dip into the egg, then the breadcrumbs. Then repeat the last two, dipping into the egg again, and again in the breadcrumbs to give it a nice, thick coating. Continue until all your chillies are breaded.
Add several tablespoons of vegetable oil to a frying pan, and on medium heat, fry your chillies until they are golden brown, and crispy. (Alternatively you can bake them at 200 degrees C or 400 degrees F for 20 minutes or until golden brown)
Drain poppers on a paper towel lined plate, and let cool slightly.
Serve with sweet chilli dipping sauce!