These cheesy jalapeño poppers are sure to be a hit at your next gathering or game day party. With their irresistible combination of spicy peppers and creamy cheese filling, they're the perfect bite-sized appetizer to kick off any meal with a bang!
Ingredients
12 fresh jalapeño peppers
8 ounces (200 g) cream cheese, softened
1 cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Salt and black pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Cooking spray or vegetable oil, for frying
Optional: Ranch dressing or salsa, for servin
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminuum foil.
Wash the jalapeño peppers and cut each one in half lengthwise. Use a spoon to scoop out the seeds and membranes, creating little pepper boats. Be sure to wear gloves or wash your hands thoroughly afterward to avoid irritation from the spicy oils.
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix until well combined.
Spoon the cheese mixture into each jalapeño half, filling them to the top. Press down gently to ensure the filling is packed in tightly.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dip each stuffed jalapeño half into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumbs, pressing gently to adhere.
Place the breaded jalapeño poppers on the prepared baking sheet. If you prefer baked jalapeño poppers, lightly spray them with cooking spray or brush them with vegetable oil before baking in the preheated oven for 20-25 minutes, or until golden and crispy.
If you prefer fried jalapeño poppers, heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the breaded jalapeño poppers in the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve the jalapeño poppers hot with your favourite dipping sauce, such as ranch dressing or salsa or sliced limes . Enjoy the spicy, cheesy goodness!
A recipe for a dish that is almost certain to become a family favourite . Serve it with freshly fried hot chips and coleslaw. To add even more flavour have a bottle of Chilli infused vinegar on hand. Nothing beats chips that have had some Chilli vinegar splashed over them.
Chilli con carne is an iconical dish inTex-Mex cooking that has been around for more than a while now. It has its origins in either Northern Mexico or Southern Texas, where it is loved by all. Chili con carne, literally means “ Chili with meat, which this dish definitely is not. Not many would know, though. The texturised soya protein (soya mince ) gives this dish all of the texture that a meat mince version would have. Flavour is taken care of by the fantastic spicy taste of the Chillies and the other ingredients.
This hearty chili strikes the perfect balance between heat and flavour, combining tender minced beef with a warming blend of spices. The combination of chilli powder, paprika, and cumin creates a rich depth of flavour, while the kidney beans and red pepper add substance to every spoonful. A dollop of soured cream adds a luxurious finish to this comforting one-pot mealthat serves 4-6 people and takes about an hour to prepare. While it’s delicious immediately, the flavours develop even further if you can make it a day ahead, making it perfect for both family dinners and casual entertaining.
Chili con carne. it seems, originated in Northern Mexico or Southern Texas. Its name comes from Spanish and literally means Chilli meat. Starting way before the 2nd world war many small Chili establishments could be found throughout Texas, where it was ( and still is ) very popular. It is so popular in fact that became recognised as the national dish of the State. This popularity has spread throughout the world and it is now a firm favourite in many other parts of the world.
Ingredients
Minced beef – 500 grams
Onion – one large (finely diced)
Olive oil - 2 tablespoons
Garlic – 2 cloves
Pepper – One large (red)
Chilli powder – 2 teaspoons
Kidney beans – one can (drained)
Tinned tomatoes – One can
Paprika – one teaspoon
Beef stock – one cup
Tomato puree – 2 tablespoons
Cumin powder – one teaspoon
Marjoram – ½ teaspoon
Sugar – one teaspoon
Salt – to personal taste
Soured cream - 150ml
Instructions
Preparation
Remove the top from the pepper. Cut in half. Remove the white pith and seeds. Chop the flesh into 12 mm square pieces
Peel the onion and finely dice
Drain the water from the kidney beans
Peel and finely slice the garlic
Preparation
Heat the oil in a skillet until medium heat.
Add the onions and cook until translucent.
Add the peppers and cook for a further five minutes. Stir continuously
Add the garlic, cumin, chilli powder and paprika. Fry for two minutes
Add the mince. Cook until all pinkness has disappeared and is starting to brown (about 1o minutes)
Now add the stock, tinned tomatoes, tomato puree, sugar and marjoram.
Cook for thirty minutes on a low heat until tender
Turn up the heat and add the Kidney beans. Stir and allow to reach a steady simmer
One the beans have been heated through (about ten minutes) season to taste.
Remove from the heat.
Serve with sour cream.
Notes
. This recipe yields of 5 portions of about 350 grams. Can be served with white rice
Easy to make appetizer that is always a hit. Whilst normally done with Jalapenos, other chillies (that are spicier ) can also be used. Just remember to scoop out the seeds and pith. For more heat, add some chilli powder to the cream cheese or add chopped chillies ( canned) to it. To make more than this recipe caters for, simply, pro rata the ingredients to meet the increased quantity
Ingredients
Jalapeno chillies - 6 large
Cream cheese – 226 grams
Cheese - 50 grams (grated) Cheddar or Cheshire
Bacon – six slices ( preferably streaky bacon)
Instructions
Preheat your oven to 200 degrees Celsius
Wash the Jalapenos and dry with a paper towel
Slice them in half lengthwise. Don't remove the stem but slice through it. (This provides a nice little handle to hold the poppers when they are being eaten)
Scoop out the seeds and white pith.
Mix the cream cheese with the other cheese being used. Ensure that the cheeses are well combined
Spoon equal quantities of the cheese mixture into each Jalapeno half. The halves should be overstuffed to about a centimetre higher than the filled cavity
Wrap the bacon around the filled Jalapenos, starting at one end, in a spiral, until the bacon fully envelops the chilli
Place on a foil-lined baking tray and place in the oven
Cook for 25 to 3o minutes or to the level of crispiness that you prefer
Devilled eggs are a beloved appetizer and party staple, made by halving hard-boiled eggs lengthwise and carefully removing the yolks. The yolks are then mashed and mixed with mayonnaise, mustard, and seasonings to create a creamy, tangy filling that’s piped or spooned back into the egg white halves. While classic recipes stick to simple ingredients like salt, pepper, and paprika for garnish, modern variations might include additions like Chillies, bacon, fresh herbs, sriracha, or even caviar. These bite-sized treats earned their “devilled” name from the spicy seasonings traditionally used in the filling, following an 18th-century culinary term where “devilling” food meant to make it spicy or zesty.
Devilled eggs have been popular in USA and many other parts of the world for some time now. . They are so popular , in fact , there was a period when it was unthought of not to have them at cocktail parties and at picnics. That may have changed , but nevertheless, this is a dish that has stood the test of time. In this recipe we have taken them to to a new level of by adding chillies and chilli powder to make them nice and spicy.
Ingredients
Eggs – 12 large
Dijon mustard – 2 teaspoons
Chives – 1 teaspoon finely chopped
Green chillies - 4 finely chopped ( use canned chillies)
Miracle whip mayonnaise - 8 tablespoons
Lime juice - 2 teaspoons
Chilli powder – one teaspoon
Salt – to personal taste
Instructions
Hard boil the eggs ( 10 minutes) Allow cooling.
Remove the shells and cut in half lengthwise.
Scoop out the set yolks into a bowl
Add mayonnaise, mustard, lime juice, salt, chillies and chives.
Mash the eggs with the ingredients above until a smooth paste is achieved
Scoop the paste into a piping bag and pipe in equal quantities into the egg white cavities
Transform your appetizer spread with this luxuriously creamy and perfectly spiced prawn dip that’s guaranteed to impress. Succulent prawns are gently sautéed in butter with aromatic garlic and spring onions until just pink, then folded into a rich blend of three complementary cheeses – smooth cream cheese, sharp Parmesan, and stretchy mozzarella. The addition of tangy mayonnaise creates an irresistibly creamy base, while fresh lemon juice and Worcestershire sauce add depth and brightness. Crisp red bell peppers provide a sweet crunch that contrasts beautifully with the heat from fresh chilies and chili flakes, which can be adjusted to achieve your desired level of spiciness. A touch of ground pepper completes this sophisticated dip that strikes the perfect balance between seafood decadence and spicy kick, making it an ideal companion for crusty bread, crackers, or fresh vegetables.
Great tasting seafood and cheese dip with just a hint of Chilli. Can be served as an appetizer before a meal or as part of a table of snacks or buffet. Wow your friends at your next party or social event. Very yummy!
Ingredients
Prawns – 500g ( fresh, deveined and peeled)
Butter – one tablespoon
Spring onions – 3 ( green and white parts sliced)
Garlic – one clove minced
Cream cheese – 1 cup
Parmesan cheese – ⅓ cup ( freshly grated)
Mozzarella cheese – 1 ½ cups ( shredded)
Mayonnaise – 1 third of a cup
Lemon juice – 10 ml
Worcester sauce – 1 teaspoon
Bell pepper - ½ cup ( preferably red)
Red Chilies – 3 sliced ( Serrano, Birds-eye or similar) - see note *
Chilli flakes – 1 teaspoon ( see note)
Ground Pepper – ¼ teaspoon
Instructions
Cut the prawns into bite-size pieces. Pat dry
Preheat oven to 180 degrees Celsius
Heat butter in a pan until foaming.
Add spring onions. Stir fry a for one minute
Add Bell peppers. Allow to fry for a minute
Add Chillies and garlic. Cook for another minute
Add prawns and Chilli flakes and cook until the prawns are just starting change colour. ( The prawns should be slightly under-done at this point)
Remove pan from the stove and allow to cool slightly
In a mixing bowl, add mayonnaise, lemon juice, Worchester sauce, black pepper and cream cheese. Blend until well mixed
Add cooled prawn mixture and remaining cheeses to the bowl and mix until all ingredients are well combined
Transfer to a baking dish and place in the oven
Cook for 15 – 20 minutes
Serve with sliced French bread, pittas or tortilla chips
Notes
* May be substituted by one teaspoon of red Chilli powder
For those who like it spicier - add more Chilli flakes
Keywords: Spicy prawn dip with cheese and chillies