Jalapeno poppers

Jalapeno Poppers

Jalapenos: 8 number make a split in middle a remove a thin strip (DO NOT CUT THE CHILI)

Fat free cream cheese (Philadelphia): 6 ounces

Cilantro minced: 1tbsp (optional)

Cumin powder: 1tsp

 For coating the jalapenos

Milk: 1 cup

All purpose flour/maida: 1 cup

Panko (Japanese bread crumb) or breadcrumb: 1 cup

Oil: to spray 

Prepare the chilies first:

Now, Take the chili and make a spit in middle without separting the chili. Take a knife or back of spoon, scrap all the seeds out.

I blanched the chilis to remove the heat. Boil some water, drop the split chilis for 3 min, take out and give a shock in cold ice water to stop cooking the chili. Or you can soak in warm water the chilis for 15 min. Or if you like fiery skip it

Pat it dry the chilies.

Now take a bowl, put the cream cheese minced cilantro and cumin powder and mix well.

Stuffed with cream cheese mixture  into the chilies.

*Keep the milk in separate bowl.

*Flour in separate plate

*Breadcrumb in separate plate.

Now dip the stuffed chili in milk first and next rolled in flour. Do for all your chilies and keep in fridge for 15 minutes.

Start dipping again after 15 min, in milk and next to breadcrumb. Make sure the chilies are well coated or otherwise repeat the process of dipping & rolling.

Now spray with oil a baking sheet place the split side of chillies up and spray once again the chilies, bake until the crust is golden brown or until the cheese starts to melt and come out. But really watch out if you bake a longer time, the cheese will be in your baking tray.

Cool it sometimes and give a bite, they might be still hot inside!

Note: You can deep-fry the poppers and get even golden color!