Preparation time: 5 min
Baking time: 10 min
Makes 24 poppers
750 g (2 x 375 g jars) jalapeño chilli peppers
250 g (1 tub) cream cheese
60 ml (¼ cup) Cheddar cheese, grated
60 ml (¼ cup) mozzarella or any white cheese, grated
30 ml (2 tbsp) sweet chilli sauce
½ bunch coriander, finely chopped
2 eggs, beaten
250 ml (1 cup) milk
250 ml (1 cup) breadcrumbs
salt and pepper
30 ml (2 tbsp) dried mixed herbs
15 ml (1 tbsp) garlic flakes
250 ml (1 cup) flour
1 Preheat the oven to 200 °C. Make a small cut on the side of each jalapeño without cutting the peppers in half. Use a teaspoon to scoop out the seeds and insides of the peppers.
2 In a bowl mix the Cheddar, cream cheese, mozzarella (or white cheese), sweet chilli sauce and coriander. Spoon the mixture into each jalapeño.
3 In a separate bowl beat the eggs and milk and in another combine the breadcrumbs, salt, pepper, dried mixed herbs and garlic flakes.
4 Take each stuffed jalapeño and first dip it into the flour, dusting off any excess, then dip it into the egg mixture before rolling it in the breadcrumb mixture.
5 Drizzle the stuffed peppers with oil and place each crumbed jalapeño on a baking tray. Bake in the oven until golden for 10 minutes.