Potato stuffed jalapeño poppers
Yields: 8-12 pieces
Tip:
Want to add some extra spice, add a tablespoon of chopped chilies to the mashed potatoes.
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Directions
- Boil the potatoes in salted water until tender. Drain well.
- Mash the potatoes well and allow to cool.
- Add the butter, milk, cream cheese and cheddar cheese and mix well. Set aside.
- Bring a pot of water to the boil.
- Cut off the tops of the peppers and carefully remove the seeds
- Scoop the mashed potato mixture into the jalapenos compressing as you go to fill them completely.
- Create a breading station by placing the flour in one bowl, mixing the eggs and milk in one bowl and placing the breadcrumbs in one bowl.
- Dip the jalapeno into the flour mixture, then in egg and then in breadcrumbs. (You can do this more than once if you’d like a crispier coating)
- Place on a baking rack until all the jalapenos are coated.
- Pre-heat oil in a deep fryer or pot to 180°C.
- Fry the poppers 3-4 minutes until golden and crisp..
- Drain on paper towel
Ingredients
- 250 g Potatoes, (floury such as Daren, Darius or Avalanche)
- 3 tbsp Butter
- 3 tbsp Milk, full cream
- ¼ cup Cream Cheese
- ¼ cup Cheese, cheddar, grated
- ½ tsp Black pepper, crushed
- ½ tsp Salt, fine
- 8 tsp Jalapenos, fresh
- 2 Eggs, large
- 2 tsp Milk, full cream
- 1 cup Flour, cake
- 1 ½ cups Breadcrumbs