Jalapeño poppers with chipotle mayo

This recipe comes from Jasmin Weston who shares a popular American-style snack often eaten while watching sports games or the Super Bowl, with jalapeños double-dipped into a breadcrumb mix for extra-crunchy results. Spice lovers can customise their heat preferences in this dish by completely removing or adding a few jalapeño seeds to the cream cheese filling.

• serves

  6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 6 jalapeños
• 1 cup plain flour
• 1 tsp garlic powder, divided
• 1 tsp onion powder, divided
• 1 cup breadcrumbs
• 1 cup milk
• Salt and black pepper
• 3 cups (750 ml) neutral oil, for deep-frying

For the filling

• 150 g cream cheese
• ½ cup chipotle shredded cheese blend
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper

For the chipotle mayo

• ½ cup mayonnaise
• 2 tsp chipotle in adobo sauce, finely chopped
• ½ lime, juiced
• Salt

Instructions

1. Prepare the jalapeños by slicing in half lengthways through the stem, keeping the stem intact. Use a teaspoon to remove the seeds, setting some aside to add to the filling if you like a little heat.
2. Prepare three shallow bowls for crumbing. In the first bowl, combine the flour with ½ tsp garlic powder, ½ tsp onion powder and a generous pinch of salt and pepper. In the second bowl, combine the breadcrumbs with the remaining garlic powder, onion powder and a generous pinch of salt and pepper, then pour the milk into the third bowl.
3. In a large saucepan, heat the oil for deep-frying to 170˚C.
4. Combine the ingredients for the filling in a medium bowl, adding a few chilli seeds for extra heat if you like. Mix well to combine, then fill the jalapeño halves with the filling, smoothing the tops with the back of a spoon. Dredge jalapeños in the seasoned flour, then dip in the milk, followed by the breadcrumbs. Repeat the process to ensure each jalapeño has been crumbed twice.
5. Deep-fry the jalapeño poppers until golden and crisp, then use tongs to transfer to a wire rack. Sprinkle with salt.
6. Combine the ingredients for the chipotle mayonnaise in a small bowl and mix well to combine. Serve the jalapeño poppers with the chipotle mayonnaise.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.