Red Jalapeño Poppers

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My favorite favorite party snack! I have NO idea what restaurants in Delhi serve as Jalapeño Poppers, they’re  basically frozen cheese balls with NO chili in it. This my friend, is the real deal.

And the best part is that the breadcrumbs are homemade, so you can flavor it with whatever you want. Also, don’t remove the seeds from the peppers if you like extra heat.

They’re hot, crispy, spicy, cheesy and gooey all at the same time. I didn’t have any bacon on me at the time I made these bad boys. Fry the bacon and stuff it in the peppers along with the cheeses you use. You can never go wrong with bacon.

So here’s the recipe.IMG_0249-1

Red Jalapeño Poppers

Ingredients:

3 Slices of bread

Salt & Pepper

Parmesan Cheese (for the breadcrumbs)

5-6 Jalapeños

A preferred blend of cheeses. I used cream cheese, sharp cheddar and gouda.

Green onion greens finally chopped

Half a garlic clove

a  handful of Coriander leaves

Flour for dredging

2 Eggs

Oil for Frying

Method:

For the breadcrumbs:

Preheat the oven to 170 degrees.

Break the bread into chunks and throw it into a blender along with the parmesan and coriander leaves. Blitz it till it resembles breadcrumbs.

Sprinkle the crumbs in a baking tray, and bake it till the bread crumbs dehydrate (about 8-10mins). DO NOT let it brown.

Cheese Blend:

Mix the cheese blend really well together. Finely chop the garlic and add it to the cheese a long with the green onion. Season the cheese blend according to the saltiness of the cheese. Try not to over season it.

Jalapeños:

To prep the Jalapenos, make a T cut in it. Slit it down lengthwise and cut right below the stem area to form a T. Stuff the cheese blend in the peppers. Don’t worry about over stuffing it because the breading will make sure the cheese doesn’t ooze out.

Once the peppers are ready, beat the eggs in a bowl and set it aside.

Spread some flour on a plate.

Dredge the peppers first in the flour, then the eggs, followed by the breadcrumbs. If you feel the coating is too light and wouldn’t stay, then re-dip it in the egg and breadcrumbs again.

Let the peppers rest for 10 mins in the fridge until the coating firms up.

Note: When you fry the peppers, the breadcrumbs will brown really fast, so keep an eye on it, and preferably fry one pepper at a time.

Once Browned, bake the whole lot in the oven at 180 degrees, until piping hot and super crispy.

Belt it.

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