Serves 8
16 fresh jalapeño chillies
150g tasty cheese, grated
1/3 cup cream cheese, softened
4 eggs, beaten
1 cup plain flour
2 cups panko breadcrumbs
vegetable oil, for deep-frying
Make a slit in each chilli and remove seeds. Place cheeses in a medium bowl, season with sea salt and freshly ground black pepper, and mix to combine. Spoon cheese filling into the cavities of the peppers. Roll in flour, dip in egg, and coat with panko breadcrumbs.
Heat oil in a large saucepan to 160°C. Fry jalapeños for 3-4 minutes, or until golden and cheese melts. Drain on paper towel and serve immediately.
