Chicken and Blue Cheese Jalapeño Poppers

Name: Chicken and Blue Cheese Jalapeño Poppers
Yield: 10
Ingredients: 200.0g Chicken schnitzel, cooked and finely chopped; 75.0g Blue cheese, finely crumbled; 40.0x Jalapeños; 4.0x Eggs, whisked; 400.0g Plain flour; 500.0g Panko crumbs; 250.0ml HELLMANN'S Ranch Dressing 2.55L, to serve

Chicken and Blue Cheese Jalapeño Poppers – Recipe

These spicy morsels are a great way to use up surplus cooked chicken schnitzel. Dust with KNORR Tomato Powder to add extra zest—perfect to go with creamy HELLMANN'S Ranch Dressing.

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What you need

Chicken schnitzel, cooked and finely chopped 200.0 g
Blue cheese, finely crumbled 75.0 g
Jalapeños 40.0 x
Eggs, whisked 4.0 x
Plain flour 400.0 g
Panko crumbs 500.0 g
HELLMANN'S Ranch Dressing 2.55L, to serve 250.0 ml
HELLMANN'S Ranch Dressing 2.55L
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These spicy morsels are a great way to use up surplus cooked chicken schnitzel. Dust with KNORR Tomato Powder to add extra zest—perfect to go with creamy HELLMANN'S Ranch Dressing.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Stuffing
- Mix the chopped chicken schnitzel with crumbled blue cheese until well combined.
- Fill a piping bag with the chicken mixture.
Poppers
- Make a hole at the top of each jalapeño and fill with some stuffing.
- Crumb the jalapeños with seasoned flour, egg wash, and panko crumbs in that order.
- Cover and refrigerate for 20 minutes.
- Deep fry until golden and cooked through. Drain.
To Serve
- Arrange the chicken jalapeño poppers with sliced radishes and celery sticks on a serving plate.
- Serve accompanied with HELLMANN'S Ranch Dressing.
Chef's Tip
- Dust the poppers with a little KNORR Tomato Powder for extra zing, if preferred.