Thursday, November 13, 2008

Jalapeno Poppers Recipe

Big bite with a kick

Serves 3


6 fresh Jalapeno Chillis, cut lengthwise into halves, deseeded
6 whole Streaky Bacon Strips
1 Sun-dried Tomato, finely chopped
A handful of Breadcrumbs
75 g Philadelphia Original Cream Cheese, softened at room temp
50 g Cheddar Cheese, grated
25 g Parmesan Cheese, grated
6 Mozzarella Mini Balls, pulled in halves
6 Fresh Basil Leaves, torn into pieces
Canola Oil, for deep frying

No salt needed as the bacon strips provide enough sodium.
Wear gloves. Cut the jalapeno into halves, lengthwise.
In a clean dry bowl, mix the softened cream, cheddar and parmesan cheeses, sun-dried tomato and basil. 
Put a half of mini mozzarella into the halved jalapeno bulb.
Stuff the cheese mixture into the jalapeno.
Drizzle with breadcrumbs.
Wrap the jalapeno the streaky bacon.
Secure the bacon with a toothpick. 
Deep fry in canola oil until the bacon is brown and crispy.

Serve immediately.


Anonymous said...

uy! kelan ako makakatikim nyan??? =P

Anonymous said...

wow, ang sarap naman nito! sana neighbors lang tayo. =D

Anonymous said...

Kung ito ay appetizer pa lang, wow, I can just imagine the main course!

Anonymous said...

Wow, iba naman ito Helene. I think this one, Myra will really like because of the jalapeno pepper and 4 CHEESES!

Anonymous said...

mukhang masarap ito ah...pero punta na lang ako sa inyo Helene, want to be spoiled today...

Anonymous said...

ay, gusto ko ito sister...:-)

Anonymous said...


Anonymous said...

oh my gulay .. my hubby will surely like this pero wala kaming jalapenos sa melbourne :((( but i'll keep the recipe just in case.
mukha yata nahihilig kang magluto? well and good dahil nakikinabang kami sa mga recipes mo. thanks Helene !

Anonymous said...

i'm wondering if i can take this hot chili.. i've never tried jalapeños before... what is its heat level?

Helene @ Home... Cooking said...

a jalapeno pepper vary in heat level between 2,500 and 10,000 Scoville units. but i can tell you, Chiara, that you can eat this recipe if you remove the seeds, ribs and inner membrane of the pepper before cooking. the inner membrane is responsible for the chili heat. the seeds contribute to its fiery taste... but to give it an extra bang, do put back a couple of seeds embedding 'em somewhere in the cheese paste ;)> don't worry, the chili heat won't kill you. but the yummy taste of this recipe might... hahaha

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