Snacks
Mexican
MexicanStuffed Jalapenos
Halved jalapenos filled with cheese and baked until bubbling. The tiers move from a simple cream cheese fill to bacon-wrapped poppers with a crisp panko-Parmesan crust.
Nut-free
Ultimate version
Smoked cheese and chorizo fill with a crisp panko-Parmesan crust and lime crema.
Per serving£2.05
Total cost£8.20
Time47 min
Ingredients for 4
- Poppers
- 12 jalapenos , halved and deseeded
- Filling
- 150 g cream cheese
- 80 g smoked applewood cheese , grated
- 80 g cooking chorizo , finely chopped and fried
- 2 tbsp fresh coriander , chopped
- Crust
- 60 g panko breadcrumbs
- 30 g Parmesan , finely grated
- 2 tbsp olive oil
- Lime crema
- 100 g soured cream
- 1 lime , zest and juice
- sea salt , to taste
Method
- Fry the chopped chorizo until its oil renders, then cool.
- Mix the cream cheese, smoked cheese, chorizo and coriander into a smooth filling.
- Pack the filling into the jalapeno halves.
- Combine panko, Parmesan and olive oil, then press the crust firmly onto each popper.
- Bake at 200C for 18 to 22 minutes until the crust is deep golden and crunchy.
- Stir lime zest and juice through the soured cream with a pinch of salt.
- Serve the poppers hot with the lime crema for dipping.
Equipment
- frying pan
- baking tray
- wire rack
The three ways, side by side
Budget
Cream cheese and cheddar baked into halved jalapenos.
Better
Cream cheese and mature cheddar fill, wrapped in streaky bacon.
Ultimate
Smoked cheese and chorizo fill with a crisp panko-Parmesan crust and lime crema.
