I’m a big fan of Jalapenos Poppers and Habanero Chili Peppers, so I figured I’d try to create some Habanero Poppers. The result was a success. Here’s my recipe.
- 2 Dozen Habanero’s
- 12 ounces of cream cheese
- 8 ounces of shredded Cheddar cheese
- 1 cup milk
- 1 cup flour
- 1 cup bread crumbs
- 2 quarts oil for frying (I used Olive)
- Mix the cream cheese and the shredded cheddar cheese in a mixing bowl.
- Cut the tops off the Habanero, and remove the veins and seeds. This will allow you to stuff the cheese in.
- Stuff the cheese into the Habanero’s. I had the best luck when I rolled the cheese into a cylinder about the same size as the Habanero hole and stuffed it in.
- Pour the milk in one bowl and the bread crumbs in a separate bowl.
- Dip the Habanero’s in the milk and then roll them in flour to coat them. Let them dry for 5 to 10 minutes.
- Next, dip the Habanero’s back in the milk and then roll them in the breadcrumbs. Let them dry for 5 to 10 minutes.
- Repeat the process of dipping the peppers into milk and then breadcrumbs about 2 more times or when the Habanero’s are fully coated. Don’t worry. Dipping them back in the milk will not remove the previous coating of breadcrumbs.
- Heat a medium sized skilled with oil. I used olive oil, but any cooking oil is OK. (About 365 degrees F).
- Deep fry the Habanero’s for about 2 to 3 minutes. They should be golden brown. Remove and place on paper towel to dry and drain off excess oil.
- Wear rubber gloves. The Habaneros are hot and can burn your eyes.
- Use reduced fat cream cheese. It’s hard to taste the difference.
- Don’t skimp on the dipping. It’s time consuming, but worth it.
- If you’re a wimp, you can substitute the Habanero’s for Jalapenos.
- If you’re a wimp, make sure you have a big glass of milk on hand when eating the peppers.