Arrange on a platter to cool slightly before serving with a dipping sauce of your choice.
Bacon and Cheese Jalapeño Poppers
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, grated
- 5 ml (1 t) black pepper
- Oil, for deep 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
- 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.
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 mi
- 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
- 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
- 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.
- Tips:
- Offer a selection of dipping sauces like sweet chilli sauce, plain mayo or garlic and herb
- 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.
Serve
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