Jalapeno Poppers
What's the big idea?
Great southern-style finger food! Dangerously "more-ish", you can adjust the heat if you want to. If you like a kick, just use regular jalapenos (or other chillies if you can't find them).
If you want to tone them down a bit, blanch the chillies in boiling salted water for a couple of minutes first. Or if you don't want any heat, use regular green peppers.
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will not only deliver it for you, they'll take £10 off the bill!
- 6oz garlic cream cheese
- 3oz grated cheddar (Monterey Jack is the authentic US cheese of choice for this recipe, if you can get it)
- ¼ teaspoon ground cumin
- 12 jalapeno chillies, or 6 green peppers
- A little plain flour
- 1 egg, beaten
- 2 slices white bread, made into breadcrumbs
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What To Do
 Pre-heat the oven to 375F/190C.
In a bowl, mix together the garlic cream cheese, the grated cheddar and the ground cumin.
Cut the chillies in half lengthways and remove the seeds. If using regular peppers, cut into quarters and remove the seeds.
Fill the peppers/chillies with the cheese mixture.
Dust the poppers with flour, coat with beaten egg and then breadcrumbs. Place on a baking rack and allow to dry for 10 minutes.
Place the baking rack over a baking tray (you may wish to line this with foil, as the cheese will melt...).
Bake in the pre-heated oven for about 20 minutes, until golden on the outside.
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