Jalapeño Poppers

Today I decided to go alittle spicy. Jalapeño poppers, definately not for the faint hearted, but certainly worth a try, because you do deseed them so most of the hot stuff is removed. However, it will still pack a punch because as you can see I kept the stalks on. You can remove the stalks and coat them as halves and fry them, this of course makes more portions and also a tad easier to eat. This is great as a starter to get your guests warmed up for your main course. ;)  

The ingredients needed for the recipe are flour, egg, breadcrumbs, garlic salt, cream cheese and cheddar cheese. The amounts are really all dependent on how many jalapeños you have. I only had a few (5 jalapeños) so I used 1/2 cup flour, 1/2 cup breadcrumbs, 1 Tsp garlic salt, 1 Tub of cream cheese (I did not have cheddar cheese on the day, so I did not use for the recipe, if you have some please do add it as it does make a huge difference to the texture and flavour).  

If you want to keep the stalks on, deseed and slice as shown above. Fill both halves with cream cheese and press together. Now, in order to get this done in a really easy way, mix the cream cheese, cheddar cheese and garlic salt together in a bowl and place in a piping bag and pipe into the halves. Continue to do this with all the jalapeños and  keep aside to start coating. Coat them the same way you would fish or chicken. Flour, egg and lastly breadcrumbs, once you have completed this step keep them refrigerated until you are ready to fry them. If you are serving them to guests you want to fry them just before you serve them. What you want to achieve is a really oozy and melting cream cheese centre as you bite into it. If you have a fryer place the jalapeños into the fryer otherwise place a pot onto a medium heat (use canola oil or grapeseed oil) and fry until the breadcrumbs turn into a really golden and crisp coating on the outside. This will probably take about 5 minutes. You really want the centre to be melted as this is what a Jalapeño popper is all about.