JALAPEÑOS POPPERS

CHRISTMAS BUFFET 

These are my top top favourite buffet party food, I just love them, crisp fresh hot jalapeños stuffed with a cool sharp cream cheese and coated in light crispy fresh fried panko breadcrumbs these go down too well.  A huge hit in my family home these are always asked for at any of our family gatherings.

Prep time 15 minutes / Cooking time 5 minutes per batch / 4 batches

Ingredients 

(makes 20)

10 green or red whole fresh jalapeños

2 tubs Philadelphia cream cheese

1 box panko breadcrumbs

3 eggs beaten

300g plain flour

1 tsp Himalayan sea salt 

1/2 tsp black pepper

2 ltr vegetable oil for frying

First set up your dipping station, three bowls one for the eggs, one for the panko and one for the flour, salt and pepper.  Halve the jalapenos, scoop out the seeds and place in a large bowl, add the cream cheese to the seeds and mix well.  Using a teaspoon fill each half jalapeño with the cream cheese mix. 

Now your ready to coat the poppers, keeping one hand for wet and one hand for dry, dip the poppers in the egg mix first then in to the seasoned flour, back in to the egg mix and finally into the panko breadcrumbs, place on a plate while you finish the rest.  If you are having trouble with the second coating of egg and panko breadcrumbs coating staying on the popper, place the poppers in the fridge after the first coating of egg and flour, once chilled they accept the second coating easier.  The first time I made these thats what happened, but not anymore.

Heat your oil to 180 degrees C, fry the jalapeños in batches of five so as not to over load the fryer, this will zap the heat from the oil and the poppers will absorb more of the oil giving them a greasy not crunch crisp flavour.

Drain on paper roll for a couple of minutes then serve warm, these are just perfect all on their own.