These hot bites will make your tongue tingle and tantalise your taste buds. An ideal snack before any Mexican main dish.
1 package (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 cup plain bread crumbs
Vegetable oil for deep frying
- In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
- In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
- In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.
Recipe credit to Betty Crocker