Crushed Beer Crisps Jalapeño Poppers
This recipe is always a winner when you want to impress guests with a hot welcome (pun intended). Biting through the crunchy exterior reveals a creamy center, followed by a flaming explosion of flavour.
Published April 30, 2020
by Adriaan Odendaal
1 bag (125 g) Beer Crisps, crushed
10 jalapeño peppers
250 g cream cheese
1 cup of mozzarella cheese
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup all purpose flour
Salt & pepper, to taste
1/4 cup olive oil
1/2 cup milk
Pre-heat oven to 180 degrees C and line a baking sheet with baking paper.
Using either a food processor or a large zip-lock bag and a rolling pin, crush crisps until very fine.
Stem peppers, slice them lengthwise and remove seeds (or keep in if you are feeling brave).
Mash together cream cheese, mozzarella, garlic powder and paprika. Fill peppers with the cheese filling.
Set up four shallow trays for the breading process. In the first, add the milk. In the second, add flour and season to taste with salt & pepper. In the third, whisk eggs and olive oil until combined. In the fourth, add the crushed crisps.
First, dip the peppers in the milk and then coat the stuffed peppers in the flour. Next, coat in the egg mixture, and then in the crisp crumbs. Place on the prepared baking sheet.
Bake for 20-30 minutes (until lightly browned) or until cheese has started to ooze out.
Serve while hot with a sauce of your choosing. Enjoy!