Simone’s crunchy jalapeño panko poppers – a mmm… recipe

Jalapeño poppers


Crunchy jalapeño panko poppers
Serves 3
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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Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
  1. Makes 12 poppers
  2. 6 fresh jalapeño chillies – ideally large, plump ones
  3. 170g of a good strong cheddar - grated
  4. 3 tbs of cream cheese
  5. Plain flour
  6. One egg – beaten
  7. A cup of breadcrumbs (we used our Japanese Panko as it is extra crunchy).
  1. Cut the top off each chilli and use a thin bladed knife to remove the core and any seeds.
  2. Cut each chilli in half down the length of the chilli to make a shell.
  3. Take the cheddar and cream cheese and mix together in a bowl using a fork
  4. 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!
  5. Use a teaspoon to spoon the mixture into each shell and press down with a (clean) finger. It’s messy but fun!
  6. Cover the chillies with cling film and pop in the fridge for at least 30 minutes
  7. When you are ready to cook the chillies remove from the fridge.
  8. Roll each of the chilli shells in plain flour, then the beaten egg and finally in the breadcrumbs to cover them.
  9. Put on a baking tray into a pre-heated (180°C/356°F) oven for 20 minutes or until the cheese starts to ‘escape’.
  1. These bite size delights are named after the ‘pop’ of warm melted cheese you get when you bite into them.
  2. You don’t have to just use jalapeños – our serenades, pardons and other chillies work just as well.
  3. We even had a customer last year making ‘chocolate habanero’ poppers – spicy!
  4. 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).
mmm... and glug...
The jalapeños and Panko breadcrumbs for these jalapeño poppers are available from mmm…
The eggs came from the Grainger Market.

More recipes from mmm…

Fresh UK-grown chillies at mmm…

Each summer at mmm… we stock a wide selection of fresh chillies grown in Bedfordshire and Northumberland that range from sweet peppers to mega-hot habaneros, Scotch Bonnets and Nagas.

Our fresh UK-grown chillies at mmm… are freshly picked at least twice a week, which means you can really enjoy the fresh flavour of each type of chilli as well as the heat!

Our UK-grown chillies are seasonal and the season generally runs from early June to November.

In stock now (as of 20 June) – Anaheims, Cherry bombs, Jalapeños, Green serenades, Super Chilli F1, Turkish Chillies and Serranos.

What we sell at mmm… (supplier and weather dependent)

The disclaimer: The Scoville scale is a measure of the ‘hotness’ of a chilli pepper or anything derived from chilli peppers.

As originally devised, a solution of the pepper extract is diluted in sugar water until the ‘heat’ is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale.

Anaheim chilliesAnaheims – also known as New Mexican Chilli. Perfect for roasting and stuffing, or char grilling whole. Mild heat (500 – 5,000 Scovilles).

Poblanos – widely used in Mexican cooking. Traditionally stuffed and baked as Chile Rellenos. Mild heat (1,000 – 2,000 Scovilles).

Green seranadesRed Seranades – a gorgeous red colour with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles).

Green Seranades – a gorgeous vibrant green chilli with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles.)

Turkish chillies – a gentle chilli with a mild heat.
Mild Heat (500 – 2,000 Scovilles.)

Cherry BombsCherry Bombs – a versatile chilli, great stuffed with cheese and baked, or used for fresh salsa. Medium heat (6,000 Scovilles).

Jalapeños – used widely in Mexican and Tex Mex cooking for sizzling salsas, enchiladas or Texas jalapeño poppers. Medium heat (6,000 – 8,000 Scovilles).

Pimientos de Padrón – padrons are used in Spanish tapas. Very mild if picked early, becoming hotter (30,000 Scovilles) if left to mature. Apparently one in ten is hot, hot, hot!

Fresnos bullets – similar to Jalapeños. Used for ceviche, salsa and as an accompaniment for rice and black beans. Mild to medium heat (2,500 – 10,000 Scovilles).

Rocotos (AKA Manzano/Peron/Locoto) – popular in Central and South America. Good for hot salsas or stuffed and baked as rocotos rellenos. Hot (50,000 – 250,000 Scovilles)

Bhut Jolokia – our suggestion for cooking with these chillies is to use a very small amount, finely ground.
Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).

Naga chillies at mmmNagas – our suggestion for cooking with these chillies is to use a very small amount, finely ground. Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).

Chocolate Habañeros – rich flavour. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.
Very hot (300,000 – 425,000 Scovilles).

Habañeros – blow-your-head-off hot chillies with a slightly fruity flavour. Good for chutneys and chilli sauces.
Very, very hot (100,000 – 350,000 Scovilles).

Scotch Bonnets – named for its resemblance to a Tam O’Shanter hat. Fruity flavour and used in Caribbean cooking. Very, very hot (100,000 – 350,000 Scovilles.)

Bird’s Eyes (Thai Chili, Peri-Peri) – extremely pungent and often used in Chinese and South East Asian cooking. Very, very hot (100,000-225,000 Scovilles).

Cayennes – hot, red chilli pepper used in all kinds of cuisines, from Latin American to Tex-Mex to Asian. Hot (30,000 – 50,000 Scovilles).

Serrano chilliesSerranos – crisp, bright flavour. Typically eaten raw, added to guacamole, or used as a garnish. Medium heat (10,000 – 25,000 Scovilles).

Hungarian Hotwax – crisp, fleshy fruits with a mild heat. Good for chopping into a stir fry or for frying/grilling whole. Mild Heat (2000 Scovilles.)

Apaches – a common variety of chilli, which is quite pungent in flavour and good for all kinds of cooking. Hot (80,000 Scovilles).

imageNumex Twilight – unusual variety originally developed at New Mexico State University. Medium-hot flavour (30,000 – 50,000 Scovilles).

Super Chilli F1 – close relative of the Bird’s Eye Chilli. Hot (35,000 – 50,000 Scovilles).

Ring of Fire – A versatile chilli. Excellent fresh but dries really well to make a great chilli powder. Medium-hot (70,000 – 85,000 Scovilles).

Plus … (again these are seasonal)

Tomatillos – a staple in Mexican cooking. Bright, lemon-like flavour.

Perfect as a green salsa with spicy or grilled food. Chop and cook into sauces or fry. (Remove papery husk before cooking).

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