Jalapeno Popper

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Jalapeño  Poppers are stuffed jalapeño fitters. The origin is unclear, but they are most likely an Americanized version of the classic Mexican dish, chile relleno.
There are extensive variations using ground meat, mushrooms, bacon, or crab, and cooking methods such as baking or grilling.
Because I prepared it for the Diwali party I wanted to keep it all vegetarian. So here is my version of vegan jalapeño poppers.

 Ingredients:

  1. Jalapeño: 16 whole
  2. Potato: 1 large Boiled
  3. Feta cheese: 1/4 cup
  4. Butter: 2 tbsp
  5. Spring Onion: Finely chopped ( Only the green part)
  6. Salt: as per taste (just remember the feta is a salty cheese)
  7. Pepper: as per taste
  8. Bread Crumbs: 1/2 cup
  9. All Purpose flour: 1/4 cup
  10. Water: 1/4 cup

Procedure:
Wearing plastic gloves, slit the jalapeño peppers in the middle with paring knife. Carefully remove seeds and white membrane. Leave the stem attached.
Peel and grate the boiled potato into a bowl.
To the shredded potato add the feta cheese, butter, salt and pepper and mix well till the butter is completely melted and mixed throughly.
Check for taste and add the chopped spring onions and mix well.

Stuff peppers with mashed cheese potato .
Meanwhile, mix all purpose flour and water in small bowl to make a wash. Place crumbs in shallow pan.
Drop stuffed peppers in the wash and toss in the bread crumbs to coat.  Place on sheet pan. Repeat with all peppers. When all peppers are coated, set aside for 15 minutes to set up and dry.
Arrange them in a single layer on a buttered baking sheet and broil at high for 5 mins on each side or till the coating is crunchy.

 Remove it on a serving plate while hot and serve with any dip of your desire. It is a real nice combination of sweet creamy taste of the mashed cheese potato and hot kick of the peppers.
This was a great hit with my friends during the Diwali bash.
I hope you and friend enjoy this during all the holiday get togethers coming your way.
Till then happy blogging.

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