Jalapeño Poppers

Ingredients for Jalapeño Poppers

• 12 fresh jalapeños

• 90g coarsely grated Cheddar (240ml )

• 90g coarsely grated Monterey Jack (240ml )

• 1 teaspoon hot sauce

• 3 large eggs

• 240ml plain fine dry bread crumbs

• 2 teaspoons dried oregano

• About 950ml vegetable oil

• A deep-fat thermometer

How to make Jalapeño Poppers

Cut a lengthwise slit from stem to bottom of each chilli. Make a crosswise incision at stem end, forming a T.

Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.

Stir together cheeses, hot sauce, 1/4 teaspoons pepper, and 3/4 teaspoons salt.

Fill chillies with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chilli retains its shape.

Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoons each of salt and pepper in another shallow bowl.

Dip chillies in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.

Heat 2 inches oil to 163°C in a medium saucepan. Fry chillies in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 163°C between batches.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.