Servings : Makes 10-14 poppers
Delicious spicy jalapenos filled with chicken, cheese and potato, coated in breadcrumbs for a fantastic crispy crunchy finish. The filling for these can be any myriad of combinations, whatever you want can work beautifully…cream cheese, beef/lamb mince, mashed potatoes…etc. An amazing appetiser!
- 10-14 jalapenos, or any huge chilies
- 1 chicken breast, cut into cubes (cooked and shredded)
- 2 tbsp mayonnaise
- 2 tbsp shredded cheddar or mozzarella
- pinch of salt and pepper
- 1 tsp lemon juice
- 1 small potato (cubed and boiled, then mashed
- 1/2 cup flour (mixed with a pinch of salt and pepper)
- 2 eggs (beaten with 2 tsp water)
- 1/2 cup breadcrumbs
Wash and slit open the jalapenos, or any huge chilies. Remove the strings and seeds from inside carefully, then rinse them out and set aside.
Mix the cooked shredded chicken with the rest of the filling ingredients and stir until combined. Stuff this mixture carefully into the chillies. Put the stuffed poppers on a plate and pop them into the freezer for half an hour.
Prepare 3 plates. One with the flour seasoned with some salt and pepper, second with the beaten eggs, and third with the breadcrumbs.
Dip the slightly frozen chilies first in the flour, then the egg, then the crumbs. You can repeat dipping in egg and crumbs for a thicker and crispier coating. Fry on medium heat until golden and crisp. Remove on to some kitchen towels to drain excess oil. Serve with ketchup, chili sauce or any dip of your choice.