Cheesy jalapeño poppers
Chef:
Dubliner Cheese
Cook:
10 mins
12 fresh jalapeño peppers
1 x 200g Dubliner Vintage Block, grated
1 tsp Tabasco
Salt and black pepper
100g breadcrumbs
2 tsp dried oregano
3 eggs, beaten
Vegetable oil, for frying
To serve:
Tomato salsa
Sour cream
Cut a lengthwise slit down each jalapeño. Make a crosswise incision at the stem end, forming a ‘T’, and open the jalapeño. Use a small knife or teaspoon to scrape out the seeds.
Stir together the grated Dubliner Vintage Block, Tabasco and a pinch of salt and black pepper.
Fill the jalapeños with the mixture and press the seams closed so it retains its shape.
Stir together the breadcrumbs, oregano, and a pinch of salt and pepper in a shallow bowl. Place the eggs in a separate bowl and the flour in another.
Dip the jalapeños in the flour, then the egg, then coat in the breadcrumbs. Repeat the egg and breadcrumbs for each jalapeño to form a second layer. Place in the fridge to chill for at least an hour, but up to 8 hours ahead would be preferable.
Heat enough oil to come 5cm up the sides of a saucepan over a medium-high heat. When the oil is hot, fry the jalapeños in batches for 5-7 minutes until brown and crispy. Drain on plates lined with kitchen paper and serve with salsa and sour cream to dip.
Serves
4
Cooking Time
10 minutes
Main ingredients
Flour, Cheese, Vegetables
Recipe Type
Party Food, Entertaining
Special Info
Vegetarian
Level of Difficulty
Fiddly
You are likely to find a variety of sizes of jalapeño peppers in your local supermarket or green grocers. For this dish, it is best to opt for thicker jalapeño peppers, as they are more suitable for stuffing. Jalapeños also vary in heat so make sure and let your guests know that some may be hotter than others!
