- 12 jalapeño peppers, halved length ways with seeds & membrane removed
- 300 g cream cheese
- 2 rashers of bacon, grilled
- Large handful of grated cheddar
- Large handful of mozzarella
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp paprika
- 3 eggs
- 1 cups (250ml) breadcrumbs
Step 1: Prepare The Bacon And Peppers
Grill bacon until crispy, then cut into small pieces.
While your bacon is grilling, slice you peppers lengthways and remove the seeds and membranes.
Step 2: Prepare The Filling
In a separate bowl mix together the cream cheese, cheddar, mozzarella, paprika, cumin, chilli powder and pepper and mix until well combined. Test to see if it needs more seasoning, then spoon the mixture into the peppers and press them closed.
Step 3: Four The Peppers
Whisk two eggs in a tall glass. Dip the peppers into the eggs so they’re covered completely, then roll in the flour. Leave the peppers to dry for 10 mins.
Step 4: Breadcrumb The Peppers
Dip the peppers in the egg again and roll them in the breadcrumbs. Leave to dry. Then dip them in egg and breadcrumbs again to make sure the peppers are completely covered. Leave to dry.
Step 5: Fry The Peppers
While the peppers are drying heat the oil in a wok to 150 C. Once your oil is hot carefully place your peppers in the oil and fry for 3-4 mins. Remove them from the oil and allow to drain. Serve.