Some foods are designed to be eaten as a nibble, a snack or a starter. You’re not expected to eat them as a main meal. Some people would say that jalapeno poppers fall into this category. I would disagree. Now, I could have eaten a huge plateful of poppers without any accompaniments but I decided a little spicy couscous and cucumber and tomato salad would make this a fairly well-balanced meal. After all, it was new years day when I ate them and I didn’t want to start the year without any healthy stuff. These are a little effort to make and I know you can buy them all ready to just bake and eat, but these are definitely worth the trouble.
If you like you can save the seeds and dry them to use in future. I managed to get a whole bowlful of seeds which are now drying out in the airing cupboard.
Japalenos or similar sized and shaped chilli peppers
Cream cheese -I used Philadelphia
1 egg, beaten
2 tbsp plain white flour, seasoned with salt and pepper
How to Make Jalapeno Poppers
1. Deseed the chillies. Cut a slit down one side of the pepper. Use a small spoon or knife to scrape out the seeds. It’s difficult to get all of them out but don’t worry. They just add an extra kick. If you have rubber gloves it’s best to use them for this. I didn’t and my hands tingled for the rest of the evening and even now if I put my fingers in my eyes they hurt.
2. Fill each pepper with 1-2 tsp cream cheese. If the slit is gaping open you can use a cocktail stick to try and close it.
3. Coat all the peppers in flour then dip each on in the egg and then roll in the breadcrumbs. Leave to dry for about 15 minutes.
4. Heat a saucepan with some oil. Test that it is hot enough by adding a few breadcrumbs. If they sizzle it’s ready.
5. Deep fry the poppers for about 3 minutes. You’ll probably need to do this in batches.
6. Use a slotted spoon to fish them out of the hot oil and drain on kitchen paper. Serve any way you like while still warm.