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These spicy numbers are great for a starter , or to share with friends. Filled with oozing
cheese and crispy bacon. These jalapeño poppers pack a real punch! You know what they say
"if you can't stand the heat get out of the kitchen".
[Spanish music]
To begin with, fry your bacon until crispy. [Spanish music in background]
While your bacon is frying prepare your peppers. With a sharp knife , slice down length ways,
loosen the membrane. Use a small spoon, scoop out of the white bits and the seeds.
[music]
Once your bacon is ready and cooked, use a pair of scissors or a sharp knife to cut it
into little bits. Then add to a bowl. Add your cream cheese, a handful of mozzarella
and two large handfuls of cheddar. Now add your spices. Give everything a good mix together
and then season with pepper. Give it a little try and if you need anything extra, add it
in.
Using a teaspoon, full your peppers with the mixture and squeeze together. Continue until
all of your peppers are filled. Now it is time to start creating that crispy shell.
First dip it in to three eggs that have been whisked together then roll in the flour and
make sure it is all covered. Fiddle all of your peppers until they are all coated. Leave
for ten minutes , or until dry. After ten minutes, drip them back into the egg, and
this time in to the breadcrumbs. Again, making sure they are all covered. leave to dry for
another few minutes. Now it is time for the double dip. Back into the egg, back into the
breadcrumbs and again, leave to dry.
While the peppers are drying, heat the oil in either a large wok , or sauce pan to reach
300 degrees. Throw a couple of breadcrumbs in to the oil to check it is hot, And if they
sizzle to the top the oil is ready.
lower the poppers in to the oil a few at a time and cook four to five minutes until they
are toasty golden brown on all sides. Gently remove the poppers from the oil leave to drain.
Once they are cooled they are ready to eat. Enjoy! We love these jalapeño poppers and
we hope you do too.
Comment below to let us know what you think, or send us a tweet @videojug foods.