Saucery Mushroom Pepper – 100g (1/2 jar)
Cheese Slice – 3 no
Jalapeno, chopped – 12-15 slices
Salt – to taste
Egg – 1 no, slightly beaten
Refined flour – 5 tbsp
Bread crumbs – 1/2 cup
Oil – to deep fry
- In a pan, heat Saucery mushroom pepper until it becomes thick. Add in the cheese and the chopped jalapeños. Continue cooking until the cheese melts. Adjust seasoning and cool this mixture in a refrigerator for 20 mins.
- Once chilled, divide this mix into 10 equal portions and shape them into balls and coat each portion with refined flour, then egg wash and then bread crumbs. Place these poppers in a tray and freeze them for 30 minutes.
- Heat oil in a wok. Once the oil is hot, quickly recoat the poppers with bread crumbs and deep fry until golden brown. Serve hot.