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.