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Crunchy Jalapeño Taco Poppers

by Betsy Carter and Alexander Roberts

Inspired by food52.com

Ingredients

for 24 poppers

  • 24 jalapeñoes
  • 1 lb
    ground beef (455 g)
  • 1 oz
    taco seasoning, 1 package (30 g)
  • 2 teaspoons
    kosher salt, plus more to taste
  • 1 teaspoon
    ground black pepper
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • 2 tablespoons
    extra virgin olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup
    shredded cheese blend (100 g)
  • ½ cup
    cream cheese (110 g)
  • 4 eggs, beaten
  • 1 ½ cups
    flour, mixed with 1 tsp salt and 1 tsp pepper (185 g)
  • 4 cups
    cornflake cereal, crushed (120 g)
  • 1 cup
    cornflake cereal, finely ground (30 g)
  • 8 cups
    canola oil (1.9 L)
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • fresh lime juice, for seasoning
  • salsa, for serving

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Preparation

  1. Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
  2. In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
  3. Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
  4. Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
  5. In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
  6. Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
  7. Pipe the beef mixture into the jalapeños, then close the peppers.
  8. Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
  9. Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
  10. Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
  11. Season the peppers well with salt and fresh lime juice.
  12. Serve warm with salsa for dipping.
  13. Enjoy!
 

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