Ingredients
- 8 oz Cream Cheese
- 1 cup Cheddar Cheese, shredded
- 4 oz Pancetta, cooked and chopped
- 4 tbsp Cento Jalapeno Peppers Diced
- 1 jar Cento Sliced Pimientos (4 oz), drained
- 1 tsp Cento Extra Hot Calabrese Peperoncino
- 1 cup Anna TIPO 00 Flour
- 2 Egg, beaten
- 1 cup Cento Panko Bread Crumbs
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
Directions
Prepare the filling by combining softened cream cheese, shredded cheddar cheese, pimentos, jalapeno peppers, cooked pancetta, and peperoncino spread in a mixing bowl. Using your hands form balls around 1.5âu20ac in size and place on a baking sheet. Refrigerate for 30 minutes Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dip each popper into the flour, then the beaten eggs, and finally coat them evenly with panko breadcrumbs. Heat blended oil in a deep frying pan or pot to 350°F and fry the coated jalapeño poppers in batches for 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer the fried jalapeño poppers to a plate lined with paper towels to drain excess oil. Serve them with your favorite dipping sauce and enjoy as an appetizer or snack! Serves 4-6.
