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  • Jalapenos peppers (fresh) 500.0 g
  • Cream cheese 200.0 g
  • Corn flour 100.0 g
  • Eggs 3.0 x
  • Polenta 300.0 g
  1. Method

    • Slice the jalapenos down one side and scrape out the seeds.
    • Whip the cream cheese and place in a piping bag. Pipe into the cavities of the jalapenos.
    • Dust jalapenos with corn flour then dip in eggs and finally polenta.
    • Deep fry until golden. Drain and serve.