Jalapeño poppers with spicy green mole sauce

These delicious and spicy treats are perfect to serve for any party

Course Snack

Cuisine American

Keyword jalapeno, parmesan

Prep Time 40

Cook Time 20

Total Time 1

Servings people

Calories 258

Author Simone

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.