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Bacon and cheese-stuffed jalapeño poppers recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Kick off the party with these fiery bacon and cream cheese stuffed poppers, coated in crunchy panko breadcrumbs.
Ingredients:
  • 10.35 gm extra virgin olive oil, plus extra for shallow-frying
  • 175g shortcut bacon rashers, finely chopped
  • 1 garlic clove, crushed
  • 250g cream cheese, softened
  • 2 green onions, thinly sliced
  • 20.00 ml finely chopped fresh oregano leaves
  • 82.50 ml grated tasty cheese
  • 20 fresh jalapeno chillies
  • 82.50 ml plain flour
  • 2 eggs, lightly beaten
  • 312.50 ml panko breadcrumbs
  • 250.00 ml plain Greek-style yoghurt, to serve
Instructions:
  • In a small frying pan over medium-high heat, heat 2 teaspoons of oil. Add bacon and cook for 4 minutes, stirring occasionally, until lightly browned and crisp. Drain on a paper towel and set aside 2 tablespoons of bacon for later use.
  • In a bowl, mix together garlic, cream cheese, onion, oregano, tasty cheese, and the rest of the bacon. Season with salt and pepper to taste.
  • Make a lengthwise cut in each chili, remove the seeds and membrane, then stuff each chili with approximately 2 teaspoons of cream cheese mixture before closing the cut.
  • Prepare three bowls with flour, eggs, and breadcrumbs. Coat the chillies with flour, removing any excess. Dip them in eggs, then coat them with breadcrumbs. Transfer the coated chillies onto a large tray.
  • Add enough extra oil to generously coat the large deep frying pan, ensuring it reaches a depth of 5mm. Heat over medium-high heat. Shallow-fry the chillies in batches, turning occasionally, until they turn golden brown, for about 3 to 4 minutes. Place the fried chillies on a tray lined with paper towel to drain excess oil.
  • In a small bowl, spoon out the yoghurt. Scatter 1/4 of the set aside bacon on top. Drizzle with the rest of the oil. Transfer the chillies to a serving dish and sprinkle with the remaining bacon. Serve alongside the yoghurt.

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