Padron Poppers (Vegetarian)
As we make our way into party season, I bring you a fun canape idea that's slightly different to the norm and super tasty...
These are a bit of a spin on the American classic - jalapeno poppers - but, mainly because I couldn't buy jalapenos in bulk, my version uses padron peppers instead. Stuffed with a mixture of cream cheese, cheddar and chilli flakes and topped with crunch breadcrumbs, this is the perfect couple of bites in terms of flavour and texture.
Padron Poppers
Makes 20
20 padron peppers, stems and seeds removed
200g full-fat cream cheese
40g cheddar cheese, grated
1 tsp chilli flakes (or to taste)
2 tbsp plain flour
1 egg, beaten
4 tbsp panko breadcrumbs
spray olive oil
Preheat the oven to 180C. Line a baking tray with greaseproof paper and spray with olive oil.
Mix the cream cheese, grated cheese and chilli flakes in a small bowl. Transfer the mix to a piping bag with a wide nozzle and then generously fill the peppers, setting aside on the prepared baking sheet as you go.
Put the flour, beaten eggs and panko breadcrumbs in separate bowls. Coat the open end of each pepper in flour, then egg and finally breadcrumbs. Return to the baking sheet and spray generously with the oil.
Bake in the preheated oven for 12-15 minutes until the peppers are cooked and the breadcrumbs lightly browned. Serve warm.
These are a bit of a spin on the American classic - jalapeno poppers - but, mainly because I couldn't buy jalapenos in bulk, my version uses padron peppers instead. Stuffed with a mixture of cream cheese, cheddar and chilli flakes and topped with crunch breadcrumbs, this is the perfect couple of bites in terms of flavour and texture.
Padron Poppers
Makes 20
20 padron peppers, stems and seeds removed
200g full-fat cream cheese
40g cheddar cheese, grated
1 tsp chilli flakes (or to taste)
2 tbsp plain flour
1 egg, beaten
4 tbsp panko breadcrumbs
spray olive oil
Preheat the oven to 180C. Line a baking tray with greaseproof paper and spray with olive oil.
Mix the cream cheese, grated cheese and chilli flakes in a small bowl. Transfer the mix to a piping bag with a wide nozzle and then generously fill the peppers, setting aside on the prepared baking sheet as you go.
Put the flour, beaten eggs and panko breadcrumbs in separate bowls. Coat the open end of each pepper in flour, then egg and finally breadcrumbs. Return to the baking sheet and spray generously with the oil.
Bake in the preheated oven for 12-15 minutes until the peppers are cooked and the breadcrumbs lightly browned. Serve warm.
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