Jalapeno Cheese Peppers

Ingredients:

250 grams cream cheese

1/2 cup grated cheddar cheese

1 tspn oregano

1/2 tspn sweet paprika

1/2 cup sliced pickled jalapeno peppers, cut into small squares (I brought a jar and added a little more)

pinch salt and pepper

2 eggs

1/2 cup flour

1 1/2 cup panko crumbs

3 cups canola oil

Method:

Place cheese, oregano, paprika, jalapenos, salt and pepper in a bowl and mix well.

Take a heaped teaspoon and using your hands, roll into a ball. Roll in flour, dip in egg and rolled in panko crumbs…making sure that all areas are covered (so the cheese will not ooze out when frying). Place poppers in freezer for 10 mins.

Place oil in a pot on high heat. Test if the oil is hot enough, by adding a little of crumbs in the oil, if it sizzles straight away, its ready.

Gently drop 3- 4 poppers into the oil at a time, they will take around 30 seconds to cook, once golden brown remove from oil and place on a paper towel to soak up excess oil.

The poppers are best served soon after cooking so the cheese is still gooey.

Serve with cold beer.

I found this recipe in DishNZ magazine … on the internet