I once had Jalapeño poppers at a work get together and instantly fell in love. The spiciness of the jalapeño, mixed with the cream cheese reminded me of a Greek cheese dip called Tirokafteri; this is one of my all time favourites. So, I decided to make this delicious treat for my friends and myself.
Jalapeño Poppers are so delicious. Melted cheese and spicy chillies, what is not to love? Play a game with your friends, leave one popper with the seeds in and play Russian Roulette with jalapeño poppers.
- 12 large jalapeños
- 1 block of cream cheese room temperature
- 100 grms of Mozzarella
- 2 spring onions
- salt & pepper
- 2 eggs
- Flour for coating
- Panko crumbs for coating
- Oil for deep frying
- Prep the jalapeños, depending on how spicy the jalapeños, are you might need to put some disposable gloves on. Cut from the bottom, up the middle of the jalapeño towards the stem. Try not to go right down the middle because we want the jalapeño to maintain its shape. If you accidentally split them, its not the end of the world as the two pieces will stick together with the cream cheese.
- Remove jalapeño seeds and veins. Get a little spoon and remove the seeds and veins. Make sure to be gentle as to not break the jalapeños.
- Make cream cheese filling. In a bowl, add the cream cheese, chopped spring onions, mozzarella and salt and pepper. Mix well till all the flavours have been combined.
- Stuff jalapeños with the cream cheese mixture. I stuffed them using a small teaspoon. Once stuffed, make sure to close the pepper as much as possible so the filling doesn’t spill out during frying.
- Coat the jalapeños. You will need 3 bowls, one for the flour, one for the beaten eggs and one for the panko crumbs. Coat the peppers in flour; make sure to get the flour everywhere. After you have coated in flour, dip them in the beaten eggs and them roll them in the panko crumbs. For crispier jalapeños repeat the egg and panko coating twice.
- Finally, deep-frying the jalapeños. Make sure you oil is hot. Cook till they are nicely browned and then remove and put them on a plate with paper towel to remove the excess oil.
Make sure you wear gloves when dealing with the jalapeños. I have made the mistake a couple of times and didn’t wear gloves. I spent hours googling how to stop the burning sensation. To de-seed the jalapeños, cut them in the middle lengths ways, making sure not to cut the stem. I used a small spoon to scoop out all the seeds. Be gentle as you don’t want to break the jalapeño. But, just know if you do break it, it’s not the end of the world. Simply stick it back together when you stuff them with the cheese filling.
After you have de-seeded them, it is time to stuff – this part gets very messy. I have tried using a pipping bag but it still manages to become a mess. I think the easiest way to stuff the jalapeños is with a spoon.
When you make your cheese stuffing, make sure you leave the cream cheese on the bench so it comes to room temperature. This will make your life easier when mixing the filling. If you don’t have time for this, just put it in the microwave for max 20 seconds. This should soften your cream cheese.
Next, we need to batter out the jalapeños. I would say this step creates the most mess, but it’s totally worth it in the end. In separate bowls, add egg, flour and crumbs. You can use either bread or panko crumbs. In the above photos, I have used panko crumbs and I have only crumbed them once. You can crumb them twice so there isn’t any exposed chilli.
For the below photo, I used gluten-free flour and gluten-free bread crumbs, so your gluten intolerant/coeliac friends don’t have to miss out on this amazing treat.
Want to try a different party food? Try my homemade pita bread with fresh txatzitz dip.