12 Jalapeño Peppers
250g Cream Cheese (vegan can be used), room temperature
2 tbsp Coriander, fresh, chopped
¼ cup Red Bell Pepper, minced
1 tsp (5ml) NON-CONCENTRATED* or ¼ tsp (1.25ml) CONCENTRATED Smoked Flavours European Beech liquid smoke
*Our new less concentrated formulation, ideal for home cooking.
2 Eggs, beaten (replace with soy milk for vegan / vegetarian option)
2 tbsp Water
Salt to taste
1 to 2 Cups Bread Crumbs (unseasoned)
Oil for frying
Cut a lengthwise slit into each of the Jalapeño Peppers and remove seeds and membranes. (Seeds can be left in for hotter taste)
Mix cream cheese with coriander, red bell pepper and liquid smoke and spoon into jalapeño peppers
Combine eggs, water and salt.
Dip jalapeño peppers into egg mixture then into breadcrumbs.(Repeat if breadcrumbs are not sticking to the jalapeño skin)
Place on wax paper and freeze for 2 hours.
Heat oil in deep fryer
Once the oil is hot, deep fry peppers in batches for about 3 minutes or until golden brown.
Transfer jalapeño poppers to paper towels to drain.