Jalapeño Poppers

Or, as I like to call them, CRISPY EYEBALLS! I brought these spooky little treats to a Halloween party this weekend and everyone loved them. The base is cream cheese that gets loaded with aged cheddar, bacon, jalapeños, chipotle peppers and green onion. They’re just a little spicy, very creamy and super crispy.

Watch me make it here!

Servings: Makes 22 balls
Time: 1 hour

Ingredients:

250g plain cream cheese (room temperature)

2 cups shredded aged cheddar

½ cup chopped pickled jalapeños

1 tbsp chopped chipotle pepper (in adobo)

5 strips bacon, cooked + chopped

3 green onions, thinly sliced

½ cup flour 

½ tsp cumin

½ tsp paprika

2 eggs

2 cups panko breadcrumbs

Neutral oil (for frying)

Salt 

Instructions:

1. In a large bowl combine, cream cheese, cheddar, jalapeño, chipotle pepper, bacon and green onions. Using a spatula, or your hands, mix until combined. 

2. Scoop a bit of the mixture into your hand and roll into even ball shapes. I got about 22 balls, each the size of a ping pong. Space the cheese balls on a clean baking sheet and place in the freezer for 30 minutes, or until firm and not at all sticky.

3. Meanwhile, set up three small bowls for dredging. Fill one with the eggs and a pinch of salt. Whisk until smooth. Fill the second bowl with the flour, cumin, paprika and another pinch of salt. Mix with your hands until the spices are evenly incorporated into the flour. Finally, fill the third bowl with the bread crumbs and another pinch of salt. Toss well. Set aside.

4. Remove the tray from the freezer and start dredging. First, coat the cheese ball in flour, then egg and finally bread crumbs. Take your time at each stage to make sure you’re removing excess flour and egg and evenly coating in bread crumbs. I like to use one hand for the dry ingredients and the other for the egg mixture. This helps make the process a little more clean.

5. Fill a large dutch oven with neutral oil (about 1-2 inches). You want the balls to be able to float. Heat the oil to 330F on medium high. I use an instant-read thermometer to temp the oil before frying. You can also test the heat by throwing in a large panko crumb. If it sizzles and turns golden brown within a few seconds, the oil is ready.

6. When your thermometer reads 330F, drop the cheese balls and fry for 2-3 minutes, or until golden brown. You might have to work in batches, depending on the size of your dutch oven. I try to avoid over crowding to ensure they don’t stick together and everything cooks evenly.

7.  Remove and let sit on a wire rack-lined baking sheet. This will allow the balls to get extra crispy while they cool. While they’re still hot, sprinkle a little bit of salt for added zing. But careful, they’re already pretty salty so don’t over do it.

Tag me if you make it @stefsdinnerdate <3