Jalapeño Poppers
Jalapeño Poppers
Ingredients
For the Jalapeño Popper Filling
- 180 g cream cheese, softened
- 80 g mozzarella and cheddar cheese blend, shredded
- 1/4 cup jalapeños, finely diced
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chilli flakes, or to taste
For the Coating
- 1 tablespoon cornflour
- 1 tablespoon cornstarch
- 2 tablespoons water, or as needed
- 1 1/2 cups breadcrumbs
For Frying and Garnish
- 3 cups vegetable oil, for deep frying
- 1 tablespoon cilantro, chopped, for garnish
- 2 tablespoons Parmesan cheese, grated, optional, for garnish
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella and cheddar cheese blend, finely diced jalapeños, chopped cilantro, salt, dried oregano, and chilli flakes. Mix thoroughly until all ingredients are well combined and evenly distributed.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and place the cheese mixture in the freezer for at least 30 minutes. This will help the mixture firm up, making it easier to shape.
⏱️ 30 min
- 3
Once the mixture is firm, remove it from the freezer. Using your hands, shape the mixture into small balls. The size is entirely up to your preference, but aim for uniform sizes for even cooking.
⏱️ 10 min
- 4
Prepare the slurry: In a shallow bowl, whisk together the cornflour, cornstarch, and water until a smooth, liquid consistency is achieved. Add more water if needed to reach a thin, paint-like consistency.
⏱️ 2 min
- 5
Place the breadcrumbs in another shallow bowl. Dip each shaped cheese ball into the slurry, ensuring it's fully coated. Then, immediately transfer the ball to the breadcrumbs and roll it around, pressing gently to ensure a thick, even coating. Double coating is crucial to prevent the cheese from oozing out during frying. Repeat the slurry and breadcrumb steps for each popper.
⏱️ 10 min
- 6
Arrange the coated poppers on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for at least 30 minutes. This second freeze is essential for maintaining their shape and preventing them from falling apart during frying.
⏱️ 30 min
- 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately when dropped into the oil.
⏱️ 5 min•🌡️ 175 - 8
Carefully place a few frozen poppers into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Be cautious as the cheese can escape if the coating isn't perfect.
⏱️ 5 min•🌡️ 175
- 9
Remove the fried poppers with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining poppers.
⏱️ 5 min
- 10
Garnish the hot jalapeño poppers with fresh chopped cilantro and, if desired, a sprinkle of grated Parmesan cheese. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Poppers
For the Jalapeño Popper Filling
- 180 g cream cheese, softened
- 80 g mozzarella and cheddar cheese blend, shredded
- 1/4 cup jalapeños, finely diced
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chilli flakes, or to taste
For the Coating
- 1 tablespoon cornflour
- 1 tablespoon cornstarch
- 2 tablespoons water, or as needed
- 1 1/2 cups breadcrumbs
For Frying and Garnish
- 3 cups vegetable oil, for deep frying
- 1 tablespoon cilantro, chopped, for garnish
- 2 tablespoons Parmesan cheese, grated, optional, for garnish
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella and cheddar cheese blend, finely diced jalapeños, chopped cilantro, salt, dried oregano, and chilli flakes. Mix thoroughly until all ingredients are well combined and evenly distributed.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and place the cheese mixture in the freezer for at least 30 minutes. This will help the mixture firm up, making it easier to shape.
⏱️ 30 min - 3
Once the mixture is firm, remove it from the freezer. Using your hands, shape the mixture into small balls. The size is entirely up to your preference, but aim for uniform sizes for even cooking.
⏱️ 10 min - 4
Prepare the slurry: In a shallow bowl, whisk together the cornflour, cornstarch, and water until a smooth, liquid consistency is achieved. Add more water if needed to reach a thin, paint-like consistency.
⏱️ 2 min - 5
Place the breadcrumbs in another shallow bowl. Dip each shaped cheese ball into the slurry, ensuring it's fully coated. Then, immediately transfer the ball to the breadcrumbs and roll it around, pressing gently to ensure a thick, even coating. Double coating is crucial to prevent the cheese from oozing out during frying. Repeat the slurry and breadcrumb steps for each popper.
⏱️ 10 min - 6
Arrange the coated poppers on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for at least 30 minutes. This second freeze is essential for maintaining their shape and preventing them from falling apart during frying.
⏱️ 30 min - 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately when dropped into the oil.
⏱️ 5 min•🌡️ 175 - 8
Carefully place a few frozen poppers into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Be cautious as the cheese can escape if the coating isn't perfect.
⏱️ 5 min•🌡️ 175 - 9
Remove the fried poppers with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining poppers.
⏱️ 5 min - 10
Garnish the hot jalapeño poppers with fresh chopped cilantro and, if desired, a sprinkle of grated Parmesan cheese. Serve immediately.
⏱️ 1 min