Introduction

Namaste! I am Ajay Chopra. Today I am going to make a party starter. This is something you usually find in frozen food packs. It’s a favorite of kids and even adults. I am talking about Jalapeño Cheese Poppers. But instead of using real jalapeños, I use thick Indian green chillies – the ones we use to make achar. Yes, we can make this amazing dish using our desi mirchi.

This recipe is very interesting. I remember the first time I made it, I was surprised how well it turned out. It looks like a foreign dish, but we can make it easily in our Indian kitchen. Let’s make this fun and tasty snack at home – crispy on the outside, cheesy on the inside. Let’s get started!

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Ingredients of Jalapeño Cheese Poppers

Portion servings: 7-8 pax
Preparation time: 05 mins
Cooking time: 50 mins

For blanching:

• Water – 1 liter
• Vinegar – ¼ cup
• Salt – 1 tsp
• Sugar – 1 tsp
• Bhavnagri chillies – 8-10 pcs

For stuffing:

• Processed cheese, diced – 1 cup
• Oregano – ½ tsp
• Chilli flakes – ½ tsp
• Salt – ¼ tsp
• Red bell pepper, chopped – ¼ cup
• Yellow bell pepper, chopped – ¼ cup
• Capsicum, chopped – ¼ cup
• Mayonnaise – 1 tbsp

For refined flour slurry:

• Refined flour – ½ cup
• Salt – ¼ tsp
• Water – as required

For coating:

• Bread crumbs – 2 cups

Others:

• Oil – for frying

For tandoori dip:

• Mayonnaise – 2 tbsp
• Tomato ketchup – 2 tbsp
• Chaat masala – 1 tsp
• Chilli flakes – ½ tsp
• Kasoori methi powder – ¼ tsp
• Black salt – ¼ tsp

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Instructions of Jalapeño Cheese Poppers

 

Step 1: Blanch the chillies

Start by taking fresh and thick Bhavnagri chillies. Keep them whole for now. In a saucepan, bring 1 liter of water to a boil. Add ¼ cup vinegar, 1 tsp salt, and 1 tsp sugar. Add the chillies into the boiling mixture and blanch them for 2-3 minutes. This reduces the sharpness and makes them soft. After blanching, quickly put them into cold water to stop the cooking. Once cool, drain them and pat them dry with a clean towel.

 

Step 2: Cut and clean the chillies

Cut the top and bottom of each blanched chilli. Then slice them in half lengthwise to form open tubes. Use a spoon or knife to gently remove any seeds inside. Now the chillies are ready to be filled.

 

Step 3: Make the cheese stuffing

In a bowl, add 1 cup diced processed cheese, ¼ cup each of red, yellow, and green capsicum, ½ tsp oregano, ½ tsp chilli flakes, ¼ tsp salt, and 1 tbsp mayonnaise. Mix everything well. The stuffing should be creamy and hold together.

 

Step 4: Stuff the chillies

Take one chilli half at a time and fill it with the stuffing. Press gently so the filling sits tightly and forms a smooth surface. Repeat this for all chilli halves.

 

Step 5: Coat the chillies

Make a slurry by mixing ½ cup maida, ¼ tsp salt, and enough water to make a smooth, medium-thick batter. Put 2 cups bread crumbs on a flat plate. Dip each stuffed chilli into the slurry, then roll it in bread crumbs. To make it crispier, repeat this process once more – dip in slurry again and roll again in breadcrumbs.

 

Step 6: Fry the poppers and make the dip

Refrigerate the coated chillies for a while so the coating sets well. Heat oil in a deep pan. Fry the poppers in medium hot oil until they turn golden brown and crispy. Remove and place on paper towels. Now, mix 2 tbsp mayonnaise, 2 tbsp ketchup, 1 tsp chaat masala, ½ tsp chilli flakes, ¼ tsp kasoori methi powder, and ¼ tsp black salt to make the tandoori dip. Mix well.

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About the Jalapeño Cheese Poppers Recipe

In this recipe, we use thick green chillies that are first put in hot water with vinegar and salt. This makes them a little sour and also removes some of the spice. This step is called pickling. It helps balance the flavours and makes the chillies soft.

For the stuffing, I use cheese, chopped red, yellow, and green capsicum, oregano, chili flakes, salt, and a little mayonnaise. This stuffing is creamy and colourful. It tastes really good inside the mild chillies.

Once the chillies are stuffed, I coat them with a mixture of maida and water. Then I roll them in breadcrumbs. Because there is cheese inside, I coat them two times. This makes them extra crispy and keeps the cheese from coming out when we fry them.

It is important to freeze the poppers after coating. At least for 6 to 8 hours. This helps them hold their shape and stops the cheese from bursting in the oil. You can also make a batch and keep in the freezer for many days. Just fry when you need them for a party.

I also make a small dip to go with it. I mix tomato ketchup, chaat masala, red chili flakes, kasuri methi powder, and black salt. This dip goes very well with the cheesy poppers. You must try this!

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Cooking Tips for Jalapeño Cheese Poppers

• Use thick Indian green chillies – the ones we use for pickles.
• Boil them in water with vinegar and salt to reduce the spiciness.
• Use all three bell peppers – red, yellow, and green – for colour and crunch.
• Mix cheese, mayonnaise, and peppers well to make a creamy stuffing.
• Double coat with maida-water batter and breadcrumbs for crispy texture.
• Always freeze the poppers for 6 to 8 hours before frying.
• Fry in medium hot oil. Not too hot, or the cheese will burst out.

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Pairing Guide for Jalapeño Cheese Poppers

• Serve with a quick tandoori dip made from tomato ketchup, chaat masala, kasuri methi powder, and black salt.
• You can also serve them with other dips like garlic mayo or green chutney.
• A cool drink like lemonade or jaljeera goes well with the spicy poppers.
• These poppers are great for parties and go well with other snacks like paneer tikka or samosas.

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Frequently Asked Questions about Jalapeño Cheese Poppers Recipe

 

1. Which chillies are used in this Jalapeño Cheese Poppers Recipe?

I use thick Indian green chillies. These are the ones we use to make pickle (achar). They are perfect for this recipe.

2. Why do we boil the chillies in vinegar and salt water?

This step is for pickling. It reduces the spiciness of the chillies and gives a nice sour taste. It also makes them soft.

3. What is inside the stuffing?

The stuffing has cheese, red, yellow, and green bell peppers, oregano, chili flakes, salt, and mayonnaise. It is creamy and colourful.

4. Why do we coat the poppers two times?

We double coat the poppers to stop the cheese from leaking out. It also makes them extra crispy after frying.

5. Do we need to freeze the poppers before frying?

Yes. Freezing is very important. It keeps the shape of the poppers and stops the cheese from coming out while frying.

6. How long should I freeze the poppers?

Freeze the poppers for 6 to 8 hours. This makes sure they are set properly before frying.

7. What kind of oil should I use for frying?

You can use any regular cooking oil. Just make sure it is medium hot. Too hot and the cheese will burst out.

8. What dip goes best with Jalapeño Cheese Poppers?

I make a tandoori dip with tomato ketchup, chaat masala, red chili flakes, kasuri methi powder, and black salt. It tastes very good with the poppers.

9. Can I keep the poppers in the freezer for later use?

Yes. You can make a batch and keep them in the freezer. Fry them whenever you want to serve them at a party.

10. Can kids eat these Jalapeño Cheese Poppers?

Yes. If you pickle the chillies properly, they won’t be too spicy. Kids love the cheesy stuffing and crunchy outside.

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