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    Crunchy Jalapeño Taco Poppers

    Crunchy Jalapeño Taco Poppers

    Tasty

    Ingredients:

    for 24 poppers

    24 jalapeñoes

    1 lb ground beef (455 g)

    1 oz taco seasoning, 1 package (30 g)

    2 teaspoons kosher salt, plus more to taste

    1 teaspoon ground black pepper

    ¼ cup fresh cilantro, chopped (10 g)

    2 tablespoons extra virgin olive oil

    1 medium white onion, diced

    2 cloves garlic, minced

    1 cup shredded cheese blend (100 g)

    ½ cup cream cheese (110 g)

    4 eggs, beaten

    1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper (185 g)

    4 cups cornflake cereal, crushed (120 g)

    1 cup cornflake cereal, finely ground (30 g)

    8 cups canola oil (1.9 L)

    ¼ cup fresh cilantro, chopped (10 g)

    fresh lime juice, for seasoning

    salsa, for serving

    Preparation:

    1. Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.

    2. In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.

    3. Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.

    4. Add the beef mixture and cook until browned, approximately 5 minutes.

    5. Remove from the heat and let cool completely.

    5. In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.

    6. Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.

    7. Pipe the beef mixture into the jalapeños, then close the peppers.

    8. Heat a large pot filled with the oil until it reaches 325ºF (170ºC).

    9. Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.

    10. Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.

    11. Season the peppers well with salt and fresh lime juice.

    12. Serve warm with salsa for dipping.

    13. Enjoy!