Filled with gooey, smoky deliciousness, these party perfect snacks will go like hot cakes!
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Makes: 12
Ingredients |
|
Bacon and Cheese Jalapeño Poppers |
|
200 g | Eskort Diced Bacon |
12 | jalapeño chillies |
250 ml (1 C) | cream cheese |
250 ml (1 C) | white cheddar cheese, grated |
5 ml (1 t) | black pepper |
| oil, for frying |
Batter |
|
250 ml (1 C) | bread flour, for mixing |
125 ml (½ C) | flour, for dipping |
60 ml (¼ C) | corn starch |
250 ml (1 C) | water |
5 ml (1 t) | salt |
5 ml (1 t) | black pepper |
250 ml (1 C) | amasi |
Method:
Bacon and Cheese Jalapeño Poppers
NB: Wear gloves while working with chillies and thoroughly wash your hands afterwards.
Slice along the length of one side of each chilli with a small, sharp knife.
Using the end of a teaspoon, gently scrape out the seeds and the white membrane.
Soak the chillies in a bowl of hot water from the kettle for 10 minutes.
While they soak, fry the bacon in a pan over high heat until crispy.
Remove the bacon from the pan and set aside to cool down.
In a large bowl, mix the cream cheese, white cheddar, black pepper and cooled bacon together well until combined.
Remove the chillies from the water and remove the core and pips with a knife.
Stuff each chilli with cream cheese mixture and gently press to close them up.
Refrigerate until needed.
Batter
Combine flour, corn starch, amasi, water, salt and pepper in one bowl and place the dipping flour in a separate bowl.
Roll the stuffed chillies in flour, then in amasi mixture, then flour again.
Place on a tray and refrigerate to set for 5 minutes before deep-frying.
Heat the oil in a large saucepan and carefully lower the poppers into hot oil using a slotted spoon.
Deep-fry the poppers until crispy and golden, then remove and place on paper towels to absorb excess oil.
Serving
Arrange on a platter to cool slightly before serving with a dipping sauce of your choice.
Tips
Offer a selection of dipping sauces like sweet chilli sauce, plain mayo or garlic and herb mayo.
Make batches of chilli poppers in advance and instead of deep-frying immediately, line them up on a baking sheet a few centimetres apart and freeze. Once frozen solid, carefully transfer to a freezer bag and store until needed or for up to four months.
Allergens
This recipe contains wheat (gluten) and dairy (lactose).
Substitutions
Cream Cheese (lactose): Use vegan cream cheese.
White Cheddar (lactose): Use lactose-free cheddar flavoured cheese.
Bread Flour (gluten): Use gluten-free flour.
Amasi (lactose): Use an equal amount of coconut milk with 20ml of lemon juice added.