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.
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Heat the oil in a large saucepan and carefully lower the poppers into hot oil using a slotted spoon.
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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.
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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.
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Bread Flour (gluten): Use gluten-free flour.
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Amasi (lactose): Use an equal amount of coconut milk with 20ml of lemon juice added.
