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Jalapeño Poppers

The.Red.Hot.Chile.Cookbook's picture
Jalapeños are ideal for this recipe. They have a juicy flesh that tastes delicious when combined with cheese. If they are not available, I would suggest using red Cherry Bomb chiles which are a little sweeter and often a little hotter too! These poppers will wet your appetite at the start of a barbecue.
Ingredients
  Jalapeno chili 20
  Grated sharp cheddar cheese 1 1⁄4 Cup (20 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Egg 1 , beaten
  Sunflower oil 2 Cup (32 tbs) (for deep frying)
Directions

Slit the Jalapeños along one side and carefully remove the seeds.
Stuff them generously with the grated cheddar.
Put the flour in one shallow bowl and the beaten egg in another. Roll the Jalapeños in the flour, dip in the egg and then coat once more with flour, ensuring that they are completely covered.
Half-fill a large saucepan with oil. Heat until the oil reaches 190˚C (375˚F) on a cooking thermometer. If you don’t have a cooking thermometer, the oil is ready when a 1-inch cube of white bread dropped into it browns in less than 60 seconds.
Fry the Jalapeños in small batches for 6–7 minutes until golden. Remove with a slotted spoon and drain on paper towels.

This recipe was contributed by Dan May, author of The Red Hot Chile.
To purchase The Red Hot Chile Cookbook visit www.amazon.com.

Recipe Summary

Cuisine: 
European
Servings: 
20

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