Crunchy jalapeño panko poppers
Every summer we stock UK-grown fresh chillies and as soon as they arrive our thoughts turn to one thing – jalapeño poppers!
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1 hr 10 min
1 hr 10 min
- Makes 12 poppers
- 6 fresh jalapeño chillies – ideally large, plump ones
- 170g of a good strong cheddar - grated
- 3 tbs of cream cheese
- Plain flour
- One egg – beaten
- A cup of breadcrumbs (we used our Japanese Panko as it is extra crunchy).
- Cut the top off each chilli and use a thin bladed knife to remove the core and any seeds.
- Cut each chilli in half down the length of the chilli to make a shell.
- Take the cheddar and cream cheese and mix together in a bowl using a fork
- Optional – you can spice up the mix a little by adding a dusting of paprika or black pepper. But we prefer to keep it totally cheesy!
- Use a teaspoon to spoon the mixture into each shell and press down with a (clean) finger. It’s messy but fun!
- Cover the chillies with cling film and pop in the fridge for at least 30 minutes
- When you are ready to cook the chillies remove from the fridge.
- Roll each of the chilli shells in plain flour, then the beaten egg and finally in the breadcrumbs to cover them.
- Put on a baking tray into a pre-heated (180°C/356°F) oven for 20 minutes or until the cheese starts to ‘escape’.
- These bite size delights are named after the ‘pop’ of warm melted cheese you get when you bite into them.
- You don’t have to just use jalapeños – our serenades, pardons and other chillies work just as well.
- We even had a customer last year making ‘chocolate habanero’ poppers – spicy!
- Serve with a chilled pilsner (we love Wylam Brewery’s Bohemia) and a spicy chilli jam (we love the tingly kick of Mr Vikkis Cumbrian-made chilli jam).
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The eggs came from the Grainger Market.