Cheesy Jalapeno Bites

DifficultyBeginner

Slightly spicy chillies fried with cheese inside and a gorgeous tomato dip to dunk them in afterwards.

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Yields24 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins
 24 jalapeno peppers, tops cut off with seeds and placenta removed
 100 ml creme fraiche
 100 g cheddar cheese, grated
 1 sun-dried tomato, very finely chopped
 1 egg
 50 g golden breadcrumbs
For the salsa
 1 avocado
 ¼ cup coriander, finely chopped
 20 ml lemon juice
1

Combine the creme fraiche, cheddar cheese and sun-dried tomato together in a bowl.

2

Pack the filling into the peppers as well as you can ensuring you get the filling all the way to the tip of the chilli.

3

Now roll the jalapeño chillies into the egg mixture and then the breadcrumbs, set aside whilt you heat up a frying pan with a cm or two of oil in for shallow frying.

4

Once the oil has reached around 180°C (place a small cube of bread in the pan, it should turn crispy without burring in a few seconds).

5

Place the jalapeno bits into the pan and cook until golden on the outside.

6

To make the salsa, merely combine the chopped avocado, coriander, lemon juice and chillato chutney together in a separate bowl.

7

Drain briefly on kitchen paper and server on a plate with the salsa immediately to enjoy warm.

Ingredients

 24 jalapeno peppers, tops cut off with seeds and placenta removed
 100 ml creme fraiche
 100 g cheddar cheese, grated
 1 sun-dried tomato, very finely chopped
 1 egg
 50 g golden breadcrumbs
For the salsa
 1 avocado
 ¼ cup coriander, finely chopped
 20 ml lemon juice

Directions

1

Combine the creme fraiche, cheddar cheese and sun-dried tomato together in a bowl.

2

Pack the filling into the peppers as well as you can ensuring you get the filling all the way to the tip of the chilli.

3

Now roll the jalapeño chillies into the egg mixture and then the breadcrumbs, set aside whilt you heat up a frying pan with a cm or two of oil in for shallow frying.

4

Once the oil has reached around 180°C (place a small cube of bread in the pan, it should turn crispy without burring in a few seconds).

5

Place the jalapeno bits into the pan and cook until golden on the outside.

6

To make the salsa, merely combine the chopped avocado, coriander, lemon juice and chillato chutney together in a separate bowl.

7

Drain briefly on kitchen paper and server on a plate with the salsa immediately to enjoy warm.

Cheesy Jalapeno Bites
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