This is a fun way to use jalapeño peppers. They have a cheesy zing!
Jalapeño Poppers. Photo: Dennis Evans
Recipe courtesy of Jennie Dobbs, Morris East
- 24 jalapeño peppers
- 1 bulb garlic, roasted in oven
- 2 cups (500 ml) Fox Hill quark cheese
- 1/2 cup (125 ml) shredded Dutchman’s Gouda
- 2 cups (500 ml) shredded mozzarella
- 1/2 cup (125 ml) shredded parmesan
- 2 tsp (10 ml) smoked paprika
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- 2 cups (500 ml) all-purpose flour
- 4 eggs, whisked
- 4–5 cups (1 L – 1.2 L) bread crumbs
- 6 cups (1.5 L) grape seed oil
- Preheat oven to 350°F (175°C). Oil a sheet pan and place peppers. Bake for 15 minutes. Cool to room temperature.
- Slice the top off the peppers, then slice again from top to end on one side only. Remove seeds, and rinse thoroughly under cold water.
- Remove skin from roasted garlic. Chop and mix in a bowl with the cheeses, smoked paprika, and lemon. Season with salt and pepper.
- Fill the peppers with the cheese mixture, and roll back up to mimic its original shape. Chill in refrigerator for about 30 minutes.
- While the peppers are chilling, bring out three similar sized bowls. In one bowl put flour; in another, whisked eggs; and the third, the breadcrumbs.
- Drop each pepper in flour to coat, then into egg, and finally into breadcrumbs.
- In a wide, shallow pot heat oil on medium heat for about 10 minutes to 375°F (190°C). Cook poppers until crisp and golden in colour (4 at a time for about 4 minutes), and place on paper towel, sprinkle with kosher salt.