Jalapeno Poppers take me back to the time I spent going to high school in the US. Done right they stay still have the crunch and heat of the jalapeno but have the gooey cheesyness of the filling. Here's a recipe that goes just as well with a beer and a rugby game or as an in my case the accompaniment to a movie night.
Adjust all quantities to suit but the following serves three.
- Twenty Fresh (not jarred) Jalapenos
- 200ml Light Sour Cream
- 120g Shredded Cheddar/Tasty Cheese
- 100g Diced Bacon
- 2 Eggs
Cut the Jalapenos in halves lengthways and remove seeds (they are the hottest part) leave aside to prepare filling.
Mix the sourcream, cheese and bacon in a bowl, stuff the Jalapeno halves with the mix.
Once all the Jalapenos are stuffed lightly flour them and dip into the two whisked eggs and then breadcrumbs. This gives them their crunchy coating.
Heat shallow oil over a medium heat in a large pan.
Working with ten at a time, place the coated Jalapenos in the oil and turn over after 2-3 minutes, leave for another two minutes or until golden.