The sandwich version of a giant jalapeño popper, this egg-dipped, panko-coated toastie is the perfect chilli and cheese treat for when you'd like something indulgent
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 765 |
| Fat | 27.9g |
| Saturates | 9.9g |
| Protein | 25g |
| Carbs | 65g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFIn a medium-sized bowl, combine the room temperature cream cheese and grated mozzarella together until it’s all the same consistency.
Season well with sea salt and freshly ground black pepper.
Stuff the deseeded, pickled jalapeno halves with the cream cheese mixture and set aside.
To assemble, lay out one slice of thick-cut bread. Spread softened butter on one side of the bread.
Add half the grated cheddar.
Place 2 halves of the jalapeño peppers on top.
Cover with more grated cheddar and close the sandwich with another slice of bread.
Coat the sandwich in the whisked eggs and then cover in breadcrumbs.
Heat the oil in a large pan over a medium heat and fry the sandwiches until golden brown and crispy on both sides.
Slice the sandwich in half, and pan fry the open faced side until the cheese is crispy. Repeat with the remaining slices.
Serve immediately.
