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Spicy Cheese Poppers Recipe

Name: Spicy Cheese Poppers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 30 g Pickled Jalapeños, chopped; 2 Fresh Green Chilies, finely chopped; 75 g Mozzarella Cheese, shredded; 75 g Pepper Jack Cheese, shredded; 3 Slices of American Cheese, finely chopped; 60 g Unsalted Butter; 80 g All-Purpose Flour; 480 ml Whole Milk; 1 tsp Dijon Mustard; 2 Large Eggs; 120 g All-Purpose Flour, for breading; 220 g Panko Breadcrumbs; Vegetable Oil, for frying; 1/2 tsp Smoked Paprika; Salt and Pepper, to taste

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These are little balls of cheese with a spicy kick from green chilies. You mix cheese and spices, make balls, and fry them until they are crispy. They are good for a snack or a party.

Ingredients

30 g Pickled Jalapeños, chopped

2 Fresh Green Chilies, finely chopped

75 g Mozzarella Cheese, shredded

75 g Pepper Jack Cheese, shredded

3 Slices of American Cheese, finely chopped

60 g Unsalted Butter

80 g All-Purpose Flour

480 ml Whole Milk

1 tsp Dijon Mustard

2 Large Eggs

120 g All-Purpose Flour, for breading

220 g Panko Breadcrumbs

Vegetable Oil, for frying

1/2 tsp Smoked Paprika

Salt and Pepper, to taste

Method

Drain and finely chop the pickled jalapeños and fresh green chilies. Shred the mozzarella and pepper jack cheeses, and chop the American cheese slices.

In a medium saucepan over medium heat, melt the butter. Stir in the 80 g of flour and cook for 2 minutes until it turns a light golden color. Gradually whisk in the milk until you have a smooth sauce. Let it simmer for 2 minutes, then remove from heat.

Stir in the chopped jalapeños, green chilies, all the cheeses, Dijon mustard, smoked paprika, and season with salt and pepper. Pour the mixture into a shallow dish, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 3 hours.

Once the cheese mixture is set, scoop out 1 tablespoon portions and roll into balls. Place them on a baking sheet and refrigerate again.

Set up a breading station with three bowls: one for the 120 g of flour seasoned with salt and pepper, one for the beaten eggs, and one for the panko breadcrumbs.

Dip each cheese ball into the flour, then the egg, and finally coat with breadcrumbs. Repeat the egg and breadcrumb coating for a double layer. Place the breaded balls on a baking sheet and freeze for 15 minutes.

Preheat the oven to 150°C (300°F). Heat a large amount of vegetable oil in a deep fryer or large saucepan to 170°C (340°F). Fry the cheese balls in batches for 2-3 minutes until golden and crispy.

Transfer the fried cheese poppers to a baking tray and keep them warm in the oven for 10 minutes. Serve hot and enjoy!

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