125g (4.4 oz.) smooth cream cheese
100g (3.5 oz.) mozzarella cheese, grated
75g (2.6 oz.) cheddar cheese, grated
1ml ground paprika
8 – 10 Peppadew® whole Jalapeños
100g (3.5 oz.)cake flour
2 eggs, beaten
150g (5.3 oz.) fresh white breadcrumbs
oil, for frying
Place the cream cheese, mozzarella and cheddar cheeses and paprika into a mixing bowl and combine. Stuff the whole Peppadew® Jalapeños with the filling mixture. Place the flour onto a plate, the beaten eggs into a bowl and the breadcrumbs into a separate bowl. Dip each Jalapeño popper into the flour and shake off any excess. Then dip into the egg to cover and finally into the breadcrumbs. Repeat with all of the poppers and chill for 30 minutes. Heat the oil in a pot or deep fat fryer. Once the oil is hot, fry the poppers, in batches, for 2-4 minutes, or until golden and crispy. Drain the poppers on paper towel and serve with tomato relish or a sweet chutney.
Serve with tomato relish or a sweet chutney.
A party suggestion is to serve the poppers on a bed of vegetable spaghetti in cocktail glasses or jars.