Side Dishes

Cheesy jalapeno poppers

Crispy, crumbed and oozing with hot, cheesy filling, these tasty little morsels served with chipotle dipping sauce are such a treat!
Cheesy jalapeno poppers
1H 20M


Chipotle dipping sauce


1.Preheat oven to 220°C. Place whole mini peppers (stalks on) in a roasting dish or on a baking tray, and roast for 15-20 minutes until soft and skins are starting to blister. Leave to cool completely, then gently peel off skins and discard (don’t worry if you can’t get off all the skin, just remove what you can).
2.Mix softened cream cheese with grated cheese and diced jalapenos, and season with a little salt.
3.Cut a slit down each pepper on one side (some will have split during roasting, so you won’t need to cut them). Using a small teaspoon, stuff each pepper with cream cheese mixture until full, then shape back into a nice, fat little pepper.
4.Dip each pepper into egg to coat evenly, let excess drip off, then place in breadcrumbs and roll to coat. To avoid a sticky mess, use one hand for the egg and the other hand for the breadcrumbs. Place on a clean, dry plate as you go.
5.Once all peppers are coated, dip them in egg and breadcrumbs again to double coat them – this makes them really crunchy and crispy!
6.Heat about 5cm of oil in a small pot until 180°C. If you don’t have a thermometer, dip one of the crumbed peppers into the oil and, if it starts bubbling away, it’s ready to go.
7.Gently lower stuffed peppers, three at a time, into the hot oil, and deep fry for about 2 minutes or until golden and crispy. Drain on paper towels. Repeat with remaining peppers.
8.Mix mayonnaise with sour cream and chipotle sauce. Serve poppers with sauce and a couple of lime wedges to squeeze over the top.
  • If you like, you can add some finely diced and cooked bacon to the filling, too.

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