Monday Suppers - On a Wednesday

Well it wasn't a Monday but we still had an awesome dinner last night! All thanks to our lovely veggie patch! Nathan picked four delicious jalapeno peppers from the veggie patch this week and has been waiting to make jalapeno poppers ever since we had some late last year at Mex&Co in Manly.

So on the menu last night was Jalapeno Poppers, Corn and Black Bean Salsa, and Burritos with garden fresh tomatoes! Delicious! The boys may not be the biggest fans of eating tomato, but they sure do love being able to pick them from our garden!!

Jalapeno Poppers
Ingredients:
45g Cream cheese
30g Shredded cheese
1-2g Bacon bits
40g Jalapeno peppers, deseeded and halved
30mL Milk
15g Flour
15g Bread crumbs
250mL Oil for frying

The Recipe:
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 180 degrees C. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nathan decided to serve a lemon aioli alongside the poppers and that was just perfect!

The Result:
Amazing - spicy, but creamy, with crispy bacon and crumbs, and a good amount of lingering heat!

The only down side? We only had 4 halves each!

The Corn and Black Bean Salsa is a favourite of ours, having made it for the Margarita & Taco Fiesta in January and several times before and since. It is crunchy, with some spice and citrus and general deliciousness!

So, what did you eat for dinner last night?