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December 3, 2020

Cheesy Chili Poppers with Spicy Dip

Posted on September 8, 2020 by in cheese

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Cheesy Chili Poppers

Cheesy Chili Poppers …… make for us, please Ma! My youngest has been nagging at me for weeks now. Of course I protested, because it is quite a tedious job.


Make plenty Cheesy Chili Poppers, is your answer. Freeze them and fry them straight from the freezer when the cravings hit you. Of course my frozen stash went straight to the children’s freezers.

What is it about these delicious snacks that make them so sought after? They are popular bar-menu staples, often seen in the Starter section of steak houses and in my house certainly very popular.

Cheesy Chili Poppers

I think the combination of flavors and textures are what makes people crave them so. The chili, releasing all the endorphins, which leaves you with a “high”, thus explaining why there are quite so many lovers of  chili poppers. Capsaicin, the compound that makes hot peppers hot, causes your brain to release endorphins that make some people feel buzzed or high or relieves pain. Endorphins are the body’s natural way of relieving pain by blocking the nerve’s ability to transmit pain signals. Enough of the science.

Cheesy Chili Poppers

Why do I adore these cheesy chili poppers so much. It is the heat factor, I cannot lie to you. Add to that the crunchy exterior, the burn of the chili followed by the cooling effect of the cream cheese and then of course, who can resist stringy melted mozzarella cheese.  I think it is best if you try it yourself.

I used Cherry Peppers, because hubby does not fall for this whole endorphin story. You can however use the same recipe for Jalapenõ Poppers.

Cheesy Chili Poppers

Cheesy Chili Poppers

makes 16

Ingredients

16 cherry peppers of jalapenõ chilies

100 g Fairview Chevin Black Pepper & Paprika

1 clove garlic

1 whole spring onion

500 ml grated mozzarella cheese

salt and pepper to taste

a handful of fresh coriander or parsley

750 ml/ 3 cups – fresh breadcrumbs – I seasoned the flour with a little salt and pepper

2 eggs

250 ml /  1 cup flour – I seasoned the flour with a little salt and pepper

oil for frying

For the dip

200 ml mayonnaise

zest and juice of 1 lemon

30 ml/ 2 T chili sauce of your choice

To serve – lime wedges

Cheesy Chili Poppers

Method

I used an apple corer and removed the stem and scraped out and discard the seeds and the membrane. Place both cheeses, the spring onion, coriander, garlic, salt and pepper into a food processor and blend until combined into a coarse paste. Use a small spoon to stuff all the cherry peppers.

Put the flour, egg and breadcrumbs in separate bowls and roll the stuffed chilies first in the flour then the egg then breadcrumbs – repeat so they get a crunchy double coating.

Heat the oil in a large pot. Test the heat of the oil with a little piece of bread. If it fries immediately, you are ready to start. Use a slotted spoon and  lower the chilies into the oil and fry in batches until deep golden brown. Transfer to a plate lined with kitchen paper to absorb the excess oil.

Mix all the ingredients for the dip and serve with the piping hot Cheesy Chili Poppers.

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