Jalapeño poppers

Preparation – 15 minutes

Mix the cream cheese, goat cheese, cumin and cayenne pepper together to make a soft and smooth cheese filling. Cut a slit in the jalapeño peppers, lengthwise, on one side and scoop out the seeds.

Fill the peppers with the cheese mixture; it is best to use a piping bag for this. A spoon also works, but is more cumbersome. Beat the egg and milk together in a bowl.

Mix the flour together with plenty of panko (Japanese breadcrumbs) in another bowl.

Breadcrumb the jalapeño peppers by first dipping them in the egg mixture and then in the panko and flour mixture. Repeat this step as necessary.

Fry the jalapeño peppers – 10 minutes

Heat sunflower oil (or other vegetable oil) to a temperature of 170 degrees Celsius in a deep fryer or a heavy-based frying pan. Carefully fry the breaded jalapeño peppers.

Fry the peppers until golden brown. Serve immediately, and enjoy your meal!