Jalapeño Poppers with a Chipotle and Lime Tortilla Coating

12:30

I haven't posted in a whole month. I wish I had some exciting reason for this, but it's actually that the light is so bad in my house in the winter, I find it hard to take nice photos and all I really want to eat is a giant pile of mashed potato every night. So in the spirit of being lazy, I'm re-hashing a recipe from my old blog. I'm having people over tomorrow evening for chili and to watch our local Christmas light switch on, and have made these and part of a big old mexican starter platter (which also has nachos and sweet corn fritters). These hold a special place in my heart, as the food that made the 5 minute stumble from a club to my uni house more bearable, although I don't find myself eating them as much since I stopped drinking!


Makes 16

100g Manomasa Chipotle and Lime tortilla chips
170g cream cheese
100g grated cheese (I used a mix of Monterey Jack, mozzarella, cheddar and edam, but any cheddary cheese is fine)
8 jalapeño peppers
150 ml milk
50g plain flour
Lots of vegetable oil for either a deep fat fryer or heavy based pan

1. Start by blitzing the tortilla chips in a food processor, until they resemble bread crumbs, then pop in to a bowl.
2. Cut the stalks off of the jalapeños, slice length ways then scrape all of the seeds out in to a bowl (be careful not to get it all over your hands/in your eyes/on your boyfriends face or wear gloves) and pop them on to a chopping board.
3. Tip the cream cheese and grated cheese in to a bowl and mix up well, then fill your jalapeño halves with the mixture.
4. Put the milk in to one bowl and flour in to another, the start dipping the jalapeños in to the milk, then the flour, one by one, making sure they are well coated, then tap off any excess flour and pop back on to the chopping board.
5. Once all of the jalapeños are coated with flour, dip them back in to the milk, covering the whole thing, then roll it in the tortilla crumbs until it is completely covered. Repeat until they are all coated.
6. Turn your deep fat fryer on to 170 degrees, or heat your oil in a heavy based pan until it reaches 170 degrees, then fry the poppers for a couple of minutes, until golden brown.
7. Carefully remove them from the hot oil and place on a plate covered with kitchen roll to drain the excess oil.
8. Once slightly cooled, enjoy! You can also reheat them in the oven.


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1 comments

  1. Heather these are delicious. I love jalapeno poppers but don't think I have ever made them myself. PS I know what you mean about terrible lighting, the house that we have moved into sadly as I have discovered has really poor lighting :(

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