Jalapeno Poppers Stuffed with Halloumi

Jalapeno Poppers Stuffed with Halloumi

 

 

Looking for a different way of eating halloumi? How about jalapeno poppers stuffed with halloumi! These are utterly delicious.  However, there is just one thing about them – they are hot and zingy! So a fair warning, not for the faint-hearted!

Each popper is stuffed with halloumi cheese, breaded and fried to crisp and golden.  Halloumi cheese can withstand the heat of frying without melting, so I liked incorporating it with the goodness of jalapenos.  A  great party appetizer and it definitely is a crowd pleaser.

 

You can freeze the poppers uncooked on a flat tray until solid, then transfer them to a plastic bag and store them in the freezer until ready to fry!

I would highly recommend when working with jalapenos to wear gloves!

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Cut the Jalapeno peppers in half lengthwise.

 

 

 

 

Remove seeds and white membrane.

 

 

 

 

 

 

 

 

 

Cut the halloumi cheese into rectangles, big enough to fit each halved jalapeno. Place a halloumi rectangle in each halved jalapeno. Press the halloumi cheese well in each!

 

 

 

 

 One at a time dredge in the flour, dip into the egg mixture, then dredge into the breadcrumbs. 

 

 

 

 

 Heat oil in a skillet and fry the breaded poppers, in batches, to a golden color.  Remove with a slotted spoon and drain on kitchen towels.  Serve warm!

 

Directions:

  • 8 jalapeno peppers, halved lengthwise, seeds and white membrane removed
  • 200 g./ 7 oz.  halloumi cheese
  • 1 cup flour
  • 2 eggs, lightly beaten with a drop of vinegar
  • 1 cup breadcrumbs, preferably panko
  • 2 cups canola oil, for deep frying

 

 

Directions:

  1. Cut the halloumi cheese into rectangles, big enough to fit each halved jalapeno.
  2. Place a halloumi rectangle in each halved jalapeno.
  3. Place the flour onto a flat plate, the beaten eggs in a bowl and the bread crumbs into another bowl.
  4. Press the halloumi cheese well in each halved jalapeno.  One at a time dredge in the flour, dip into the egg mixture, then dredge into the breadcrumbs.
  5. Heat oil in a skillet and fry the breaded poppers, in batches, to a golden color.  Remove with a slotted spoon and drain on kitchen towels.  Serve warm! How delicious!

Looking for more halloumi recipes, check our freekeh halloumi and pomegranate salad,  or our fried halloumi cheese salad

 

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .