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!