It seems that no matter where you eat out these days, you’ll see jalapeño poppers on the menu. They are pretty easy to make yourself, and if you ever feel like a plate of poppers at home, this is the recipe you need to turn to.

MAKES 10 // COOKING TIME 45 min

INGREDIENTS
50 g cream cheese, at room temperature
½ cup grated mozzarella
½ tsp Worcestershire sauce
10 jalapeños
10 wonton wrappers, defrosted
Vegetable oil, to deep-fry

METHOD
1. Combine the cream cheese, mozzarella and Worcestershire sauce. Make an incision down the side of each jalapeño. Stuff 2 tsp of the mixture into each one.
2. Roll each stuffed jalapeño in a wonton wrapper. Wet your finger and run it along the edges to seal.
3. Heat the oil in a pot. Once it is hot enough (test with a piece of wrapper), fry the poppers for 1 minute, until golden and crispy.
4. Drain the poppers on a paper towel and serve while hot.

The post Jalapeño poppers appeared first on MyKitchen.

We absolutely love chilli poppers here at MK, and they are just as good baked in the oven  without any added oiliness. Stuffed with cream cheese and cheddar and then dipped into a coriander mayo… We know, we don’t have to say any more.

SERVES 4 // COOKING TIME 35 mins

INGREDIENTS
12 large jalapeño peppers, halved and seeded
150g cheddar, grated
100g cream cheese
Salt and pepper
½ cup mayonnaise
2 tbsp chopped coriander
1 tbsp lemon juice

METHOD
1. Preheat oven to 200ºC and place the jalapeños on a baking tray.
2. Mix the cheddar and cream cheese together and season. Spoon into the jalapeños.
3. Bake for 15 minutes, until the peppers are tender and the cheese is melted and golden.
4. To make the coriander mayo, mix together the remaining ingredients and season.
5. Serve the chilli poppers hot with the coriander mayo.

The post Baked chilli poppers with coriander mayo appeared first on MyKitchen.