Crunchy Jalapeño Taco Poppers

Name: Crunchy Jalapeño Taco Poppers
Yield: 24
Ingredients: 24 jalapeñoes; 1 lb ground beef; 1 oz taco seasoning, 1 package; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon ground black pepper; ¼ cup fresh cilantro, chopped; 2 tablespoons extra virgin olive oil; 1 medium white onion, diced; 2 cloves garlic, minced; 1 cup shredded cheese blend; ½ cup cream cheese; 4 eggs, beaten; 1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper; 4 cups cornflake cereal, crushed; 1 cup cornflake cereal, finely ground; 8 cups canola oil; ¼ cup fresh cilantro, chopped; 1 tablespoon fresh lime juice, for seasoning; salsa, for serving

Recipe by Betsy Carter from tasty.co

Snacks

Ingredients

24 servings

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24 jalapeñoes
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1 lb ground beef
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1 oz taco seasoning, 1 package
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2 teaspoons kosher salt, plus more to taste
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1 teaspoon ground black pepper
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¼ cup fresh cilantro, chopped
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2 tablespoons extra virgin olive oil
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1 medium white onion, diced
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2 cloves garlic, minced
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1 cup shredded cheese blend

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½ cup cream cheese
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4 eggs, beaten
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1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper
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4 cups cornflake cereal, crushed
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1 cup cornflake cereal, finely ground
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8 cups canola oil
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¼ cup fresh cilantro, chopped
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1 tablespoon fresh lime juice, for seasoning
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salsa, for serving

Instructions

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.
In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
Pipe the beef mixture into the jalapeños, then close the peppers.
Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
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.
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.
Season the peppers well with salt and fresh lime juice.
Serve warm with salsa for dipping.
Enjoy!