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; 400.0g Plain flour; 4.0x Eggs, whisked; 500.0g Panko crumbs; 100.0g Radish, sliced; 20.0g Celery, sticks; 250.0ml HELLMANN'S Ranch Dressing 2.55L, to serve

These spicy morsels are a great way to use up surplus cooked chicken schnitzel. The crumbled blue cheese adds flavour depth while radish and celery offset the heat of the jalapeño housing.

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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
Plain flour 400.0 g
Eggs, whisked 4.0 x
Panko crumbs 500.0 g
Radish, sliced 100.0 g
Celery, sticks 20.0 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. The crumbled blue cheese adds flavour depth while radish and celery offset the heat of the jalapeño housing.

...

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 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 by HELLMANN'S Ranch Dressing.
Chef tip
- Add lemon zest for extra zing, if desired.