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Hottie:
Ready to Samba with this hot little number? Brace yourself. Hottie’s fresh, hand-selected jalapeños and dried cayenne pepper take no prisoners as they dance deliciously across your taste buds. Then watch out as Hottie’s course-ground black pepper sneaks up to deliver one final, exquisite kick before the dance is over. Oh, it hurts so good.
Hottie Jalapeño Poppers:
12oz CheesyGirl Hottie® chévre
10 jalapeño peppers, seeded and slit open
1½ T chopped fresh cilantro
1/2 C milk
1/2 C all-purpose flour
1 C dry bread crumbs
2 C oil for frying
In a medium bowl, mix the cheese and cilantro. Spoon this mixture into the jalapeño peppers.
Pour the milk, flour and breadcrumbs into 3 separate bowls. Dip the stuffed peppers first into the milk then into the flour, making sure they are well coated. Allow the coated peppers to dry for about 10 minutes. Dip the peppers in milk again and roll them in the breadcrumbs. Allow them to dry and roll them in the breadcrumbs again if needed to fully coat them.
In a medium skillet, heat the oil to 365F. Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. (Alternatively, you can spritz them with olive oil spray and bake on a lightly oiled baking sheet in a preheated 350F oven for 30 minutes).
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