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Preparation

Jalapeños

  1. Cut a lengthwise slit down one side of each jalapeño to create a pocket, leaving the stem intact. Using a paring knife or a small spoon, carefully scrape the inside to remove at least some of the seeds in order to make room for the filling (wearing rubber gloves is highly recommended).
  2. For a roasted flavour, you can barbecue the peppers for 5–10 minutes until the skin begins to blacken and the peppers soften. This will add great depth to the flavour and slightly reduce the heat.

Filling

  1. Combine the Havarti and cottage cheese in a bowl and season to taste with salt and pepper. Use about 1/2 tsp of the mixture to form cylinders and fill the peppers. Press the slit edges of the peppers together to seal. The peppers can be prepared to this point up to a day in advance and refrigerated, covered, until ready to fry.
  2. For the batter combine in a small bowl the 1/2 cup of flour, milk and egg. For the breadcrumbs place 1 tbsp of flour, breadcrumbs and 1 tsp of salt in a shallow bowl or plate, and stir to combine.

Cooking

  1. Preheat the vegetable oil in a deep fryer to 375°F. Line a baking sheet with paper towels.
  2. Working in batches, dip the stuffed jalapeños into the batter and then roll them in the breadcrumb mixture, pressing to coat. Once they are breaded, gently place the jalapenos in the fryer and cook until golden brown, 3–4 minutes. Transfer the poppers to the baking sheet to drain, then place them on a serving plate and sprinkle with salt.

Ingredients

  • 10–12 small/medium jalapeños
  • 180 g Anco Havarti Jalapeño, grated
  • 140 g cottage cheese by Natrel
  • 1 tsp salt, plus more for sprinkling
  • 1/2 cup flour
  • 1/2 cup Natrel Fine-filtered 2% milk
  • 1 large egg, lightly beaten
  • 1 tbsp flour
  • 1 1/2 cups breadcrumbs
  • vegetable oil for deep-frying

Cooking time

15min

Preparation time

45min

Serves

10 to 12 servings

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