Monday, 17 November 2014

Eat Up: Red Hot Chilli Poppers

Hunting down the perfect chilli poppers recipe wasn't easy, but nonetheless, I found a healthier version on, Life in the semi-fab lane. These popperitos get baked and not fried and they will pack a much more flavour laden punch ,than most oily pub versions.

Ingredients:                                                                                                                         Serves 2

6 fresh jalapenos
1 cup grated cheddar cheese
1 tub low-fat sweet chilli cream cheese( I used Simonsberg)
1 spring onion finely chopped
pinch of paprika
garlic powder
salt and pepper
2 large eggs
splash of milk
1 cup dry bread crumbs

1. Preheat the oven to 180 degrees Celsius. Cut peppers length-wise and de-seed and de-vein them,         using a sharp kitchen knife. 
2. In a bowl, mix cheddar, cream cheese, spring onion, paprika, garlic powder and salt and pepper.
3. Stuff cheese mixture evenly into poppers, make sure it is secure and wont fall out. 
4. Mix milk and eggs.
5. Dip each stuffed pepper in the milk mixture and then roll it in the bread crumbs, repeat with                 another dip in the milk mixture and a roll in the bread crumbs.
6. Place poppers on a oiled baking tray and bake for 15 minutes or until the crumbs are golden                brown.

Serve hot with sweet chilli sauce on the side.

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