Blue Dorito crusted Jalapeno Poppers

Ingredients:

• The desired quantity of Jalapeños
• A small bowl of water
• 1 cup of milk
• 1 – 2 cups of flour
• 1 bag of blue Doritos (or any other desired chips)
• 2-3 slices of bread (4 if making a lot of poppers) or 1 to 2 cups breadcrumbs
• 1 cup grated cheddar or mozzarella
• Grated parmesan (optional)
• 1 tub of either cream cheese or thickish chip dip
• 1 tablespoon of bacon bits (optional)
• 1 tablespoon of Chives or spring onion finely cut
• Salt and pepper to taste
• Oil for shallow or deep frying
• Deep pan/pot for deep frying

Method:

1.  Halve and deseed the jalapeños. (The seeds can be kept and added into cheese mix later to add extra spice). I prefer cutting the tops off a little way down from the stem and then using the back/handle of a teaspoon to scrape the seeds out, but this does make them more difficult to fill with the cheese mix, unless you have a thickish syringe or a nozzle for a piping bag or tube that will fit in the chili. Make sure you keep the tops of the chilies in a separate bowl as they will be uses as "lids" later on.
2. In a medium bowl place, the chilies that have been deseeded and cover with water. Let them soak for 10 minutes in either water or milk to soften the bite they have.
3. In a bowl mix together the cream cheese, grated cheese, bacon (optional), chives, and seasoning.
4. After letting the chilies sit, place them on a paper towel to dry.
5. Fill the chilies with the cheese mix and you can Stick the chili tops back on as "lids" If you wish.
6.  Now in another bowl mix the flour and some salt and pepper, with the parmesan cheese. This is your dry mix. In another bowl place the milk to dip the chilies in so that the dry mix will bind to the chilies.
7. Individually Dip the chilies in the milk then place in the dry flour mix and make sure it is covered. Then put to one side and let rest for 5 to 10 min.
8. While the chilies are resting you can now process, in a food processor or blender, the bread/breadcrumbs and the Dorito chips. The quantities of each depend entirely up to you. If you wish to have more of the crunch and flavor of the chips, then add more, if you want more of the smoother crunch of the bread, add more bread/breadcrumbs. The choice is yours. Blend the mixture until you are happy with the consistency of the breadcrumb and chip mixture. For a coarse consistency pulse the blender instead of letting it run, for a smoother consistency let the blender run the ingredients through.
9. Now take the rested chilies and individually dip them into the milk again and now into the chip and bread mixture, rolling them around and covering them in the mix. (Don’t worry if there are uncovered patches, were going to repeat this process.) Set the chilies aside again for 5 to 10 minutes.
10. Repeat step 9
11. Once the chilies have rested and you’re happy with their coating, you now can deep fry them in oil. Try to make the oil nice and hot before frying to make sure the chilies don’t bathe in the oil making them too oily. Fry till golden brown in colour and then remove from oil and place on paper towels again.
12. Serve with avocado and sour cream. Enjoy! 

I like Pairing my food with some good beers too so with this I usually open a Brewers and Union unfiltered lager or even a dark lager, the natural sweetness of the beers and poppers complement each other well.

Thanks for reading, Let me know if you have any suggestions in the comments below, and if you aren't already following me on my social links, here they are:

~ Oskar Roux
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P.S. I don't have any images of the last batch I made so here are some stock photos of Poppers to make you hungry.