Jalapeño Poppers
Great snack food for chilli lovers! The cheesy centre balances the heat nicely. Perfect finger food appetizers for parties or just to have with a beer!
Ingredients
Preparation
- Cut each pepper on one side from end to end - the stem can be left in place if desired.
- Using a small knife and/or a small spoon remove the seeds but be careful not to split the peppers completely (see photos of the preparation process).
- Combine the cream cheese, crushed garlic and finely chopped shallots.
- Season with a little salt and pepper if desired.
- Mix well with a fork.
- Carefully fill each pepper with the cream cheese mixture and set aside.
- In a bowl (small and deep to allow dipping the peppers) combine the 1/4 cup flour and 2 tablespoons of cornflour.
- Add the salt and pepper and blend in the milk.
- Set aside.
- In another small bowl (shallower to allow coating) combine the remaining 1/2 cup of flour and 1/4 cup cornflour.
- Place oil in a deep fryer and preheat to 190°C.
- Dip each pepper into the flour mixture, then into the batter and then back into the flour, so that there is a thick layer of batter on the peppers.
- You may need to repeat the batter then flour process to ensure a good layer.
- Deep fry the peppers for about 5 minutes until they are golden brown all over.
- Be careful not to burn them.
- Remove and allow to drain on paper toweling.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
AlpineYve
"These are terrific!! I make just 4 for the two of us and, therefore, I halve the cream cheese mixture. I leave the batter as is though for easy coating. We love them."