So popular here in the US are stuffed jalapenos – jalapeno poppers: jalapeno halves stuffed with different cheeses – cream cheese, Swiss & cheddar the wrapped in bacon or chopped bacon in the cheese mixture & topped with breadcrumbs & baked. Done right they’re delicious. Imagine, if you will, all of that wrapped into a bite-sized ball, coated in crumbs & fried so they’re burnished & crispy, served hot so the inside is oozing & creamy. That’s these Jalapeno Popper Balls. Have them rolled & coated ahead of time & cook them just before serving. They’re perfect to serve as an appetizer at your next soiree.
JALAPENO POPPER BALLS
The Jalapeno Poppers so loved in the US but made into crispy balls with oozy cheese & bacon filling.
Ingredients
- 8 slices bacon, cooked until crispy & finely chopped
- 8 oz 226g cream cheese, softened
- 1 cup grated white cheddar cheese
- 1 cup grated Swiss cheese
- 3 jalapenos, seeded & diced
- 1 1/2 tablespoons hot sauce, plus extra for serving
- 1 teaspoon garlic powder
- pinch of salt & freshly ground pepper
- 3 large eggs
- 2 tablespoons milk or cream
- 1/2 cup all-purpose flour
- 2 cups panko breadcrumbs
- canola oil for deep-frying
Instructions
- Combine bacon, cream cheese, cheddar, Swiss cheese, jalapeno, hot sauce, garlic powder, salt & pepper in a medium bowl. Cover a baking sheet with parchment or waxed paper. Drop 1-tablespoon of cheese mixture onto the baking sheet; roll into balls.
- Whisk eggs & milk together in a shallow bowl. Toss each ball in flour, then dip into the egg mixture & then into the breadcrumbs. Place on baking sheet.
- Heat oil in a large wok or deep pot until it reaches 375F on a candy thermometer. Have the oven set to warm. Cook balls in batches for 2 minutes or until golden brown. Keep warm until your ready to serve. Serve with extra hot sauce. Makes ____.