Ingredients
- 12 largejalapeños (for the poppers)
- 100 gStaffords All Purpose Batter
- 180 mlice cold sparkling water (180 g)
- ½ cupflour
- ½ cupmilk
- 150 gbacon, cooked crispy and diced (for the filling)
- 250 gcream cheese (for the filling)
- 100 gmozzarella cheese, grated (for the filling)
- 100 gcheddar cheese, grated (for the filling)
- ¼ cupchives, thinly sliced (for the filling)
- 1 tspMexican spice mix / taco seasoning (for the filling)
- To tastesalt and pepper
- For fryingoil
- To servefresh lime wedges, flaky sea salt
Method
Slice each jalapeño in half, keeping both halves together for reassembly, and remove the seeds and veins. Leave the stem attached so you have something to hold when dipping the poppers into the batter and oil.
For the filling, combine all the filling ingredients in a large bowl and mix well until smooth.
Fill both halves of each pepper with the filling and squeeze them back together. Wipe away any excess around the seam with your fingers.
Preheat the oil to 180°C. In a bowl, whisk the Staffords All Purpose Batter and sparkling water together. Place the flour and milk in separate bowls.
Dip each filled pepper into the milk, then roll in the flour until fully coated.
Dip each popper into the batter, making sure there is an even, thin coating around the entire pepper. This is very important: any spots without batter will create a hole and let the filling escape into the oil.
Fry each popper for about 3 – 5 minutes, until deeply golden brown. Drain on paper towel.
Serve hot with a sprinkle of flaky sea salt and fresh lime wedges.
