I’m dead keen on tasting these tonight! Its my first time making them & if you like the heat of a Jalapeño then this is a must try for you!
10 Jalapeño Chillies (medium sized)
1 cup Gouda cheese grated
1 cup Mozzarella cheese grated
1 tsp pepper
Half tsp salt
1 packet Panco Crumbs or any Crumbs will do
1 cup flour
Make a small slit on the side of each jalapeño and using a knife remove all the seeds from inside. ( if you want abit of heat then leave a few of the seeds inside)
In a small bowl grate both gouda and mozzarella cheese and add some salt and pepper to it and mix it together.
Once Jalapeños are cleaned and de-seeded, take spoonfuls of the cheese mixture and stuff the jalapeño.
Once they are filled, coat them in flour, then beat the two eggs in a separate bowl (add a sprinkle of salt and pepper to this as well as the milk) and dip the jalapeño in that and then follow up by crumbing them in the crumbs
NOTE: I double coat my jalapenos to ensure they dont break open. You can do this by flour, egging, crumbing, then egging and crumbing once again.
Once all the jalapeños have been crumbed, set on a tray and leave in the fridge to deep fry after 1 to 2 hours. Or you can freeze it and use it on another day.
PS: if you would like a nice dipping sauce to go along with the Poppers, it is ideal to use a nice sour cream mixture with chopped shallots!