Bacon and Cheese Jalapeño Poppers

Prep Time

15min

Cook Time

10min

Total Time

25min

Serves

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, 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

Arrange on a platter to cool slightly before serving with a dipping sauce of your choice.