Jalapeño poppers
YOU WILL NEED
200g cream cheese 200g grated mozzarella 20g watercress, finely chopped Salt
Black pepper 300g large jalapeños, halved and deseeded 200ml milk 4 tbsp flour 2 eggs, beaten 120g panko breadcrumbs Vegetable oil for deep frying Salsa or mayonnaise, to serve
DIRECTIONS
In a bowl, mix together the cream cheese, mozzarella and watercress until well combined. The cheese and watercress should add enough seasoning but add salt and pepper to taste.
Stuff the cheese mixture into the jalapeño halves and then dip in the milk.
Roll in the flour and allow to dry for 10-15 minutes. Roll in the egg, then the breadcrumbs before repeating with the egg and more breadcrumbs. Set aside on a lined tray.
Heat the vegetable oil to 180°C in a deep frying pan no more than two-thirds full.
Deep-fry the jalapeños for 1-2 minutes or until golden and crisp.
Allow to drain and season with salt to retain crispness. Serve straight away with your dip of choice.