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2 Comments These delicious stuffed jalapeño poppers are the perfect snack. You serve them with a spicy green sauce and the jalapeño poppers are double coated for extra crunch
Stuffed jalapeño poppers
If you like a bit of heat; you’re going to love these stuffed jalapeño poppers. You can make these either cut in half or you can leave them whole as we did here. A few things to keep in mind when making the stuffed jalapenos.
Table of contents
Heat can vary a lot between peppers. Sometimes I have a green jalapeno that is quite mellow and soft, but other times it is insanely hot. So make sure to test it, even though it’s almost impossible to know. But if you love some heat in your food. You’re good to go.
Wear gloves
When you’re cleaning the jalapenos make sure to wear kitchen gloves. I once made the mistake not wearing gloves when cleaning chili peppers. And I was wearing contact lenses. Even though I had washed my hands three times after cleaning the chili taking out my contacts was excruciatingly painful. The heat of the peppers is in the seeds and the membranes on the inside of the peppers. Removing those will get rid of the biggest amount of heat.
Obviously if you love heat and it can’t get hot enough for you? Leave it all in. But I would advise not too. But whatever you do; wear those gloves.
Cleaning the jalapeños
Now for the stuffed jalapeño poppers you want to clean out the insides but still have the two halves of the peppers attached. So carefully slice them open with a sharp knife but make sure the halves are still attached. Once open you remove the membranes and the seeds. Leave them open on the kitchen counter as you need to fill them before closing again.
Making the filling
For the filling you make a mix of ricotta and you combine that with parmesan cheese, cheddar, a little bit of lime and pepper and salt. Taste if your filling is to your like and using a small spoon, fill the jalapenos with the ricotta filling. You can also use a piping bag if you prefer to do it that way.
Now close the jalapeños and wipe the outside of the peppers clean with a paper towel. Now it’s time for the first dip. You first dip the peppers into egg wash and then into panko (Japanese breadcrumbs) Place them on a small tray and place in the freezer for at least 10 minutes to set.
Double dip
One of the reasons why you want to dip them twice is because the coating will not stick to the jalapeños if you dip them only once. For the second dip you first dip the stuffed jalapeno poppers into a bit of flour first. Then into the egg wash again and finish with another coating of the panko. Set aside until you’re ready to fry them.
Making the spicy dip
While you can definitely eat the jalapeños without this dip, it’s delicious to add it to the peppers. Making the dip is easy as you simply place all the ingredients into the food processor and mix to a smooth paste. You can either place it in one bowl or you can make several single servings by placing the cream into small shot glasses and serving the jalapenos on top.
Frying
Once you’ve got all your other elements ready, it is time to fry the peppers. Your oil needs to be a t 160˚C (320˚F) for best results. Using a small pan fry a few peppers at the same time and make sure not to overcrowd the pan.
Make sure to also check the stuffed jalapeno peppers with ground meat.
Jalapeño poppers with spicy green mole sauce
Ingredients
Jalapeno Poppers
- 16 fresh jalapeños
- 200 g ricotta
- 100 g Parmesan cheese finely grated
- 50 g cheddar grated
- Zest of 1 lime
- Juice of half a lime
For the coating
- 60 gr panko breadcrumbs
- 2 eggs lightly beaten
- Vegetable oil for frying
- Extra virgin olive oil
- Red Tabasco sauce
Spicy green mole sauce
- 2 ripe avocado’s
- 2 limes juice
- 1 green chili deseeded
- 1 bunch coriander
- 1 tablespoon pumpkin seeds
Equipment
- Food processor
How to make the stuffed jalapeno poppers
- Line a baking tray with baking paper. Preheat the oven to 160˚C (320˚F)
- Make a length wise incision down each jalapeno and carefully remove seeds and membrane without splitting chili completely open. Combine half the parmesan with the ricotta and cheddar cheese, lime zest, juice and season with salt and pepper, stir to combine. Fill each jalapeno with mixture. Wipe the outside of each jalapeño clean with paper towel and press edges together to close.
- Combine remaining parmesan with panko breadcrumbs in a bowl. Dip each jalapeño into beaten egg and then breadcrumb mixture then set on a lined baking tray. Place in freezer for 10 minutes until crumbs are set.
- Take them out of the freezer and repeat the dipping proces but now you first start by dipping them into flour, then egg wash and finish with breadcrumb mixture again.
- For sauce, place all ingredients into a food processor and process until well combined. Sieve.
- Pour enough oil into the base of a heavy based frying pan to cover and heat to 160˚C (320˚F). Once oil shimmers, add 2-3 jalapeños at a time and fry until golden. Drain on paper towel than return to the baking tray. Bake jalapeños for at least 10 minutes in the oven to warm through.
- To serve, half fill 10 shot glasses with green mole sauce. Top two drops of Tabasco and a drizzle of olive oil. Place each jalapeño pepper length ways on top of each shot glass and serve warm with a shot of tequila or a cold Mexican beer.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Fantastic! Great party food. I wish I could find jalapeño chillies here…
Happy Holidays and best wishes for the New Year!
Cheers,
Rosa
Have a Dudy X-mas, lady…