Baked Jalapeno Poppers

Ingredients

• 1 cup Mission Chilli and Lime Corn Chips

• 2 cups Mission Extreme Cheese Corn Chips

• 12 fresh jalapeño chillis

• 150g cream cheese

• 2 tsp paprika

• 2 spring onions, finely sliced

• 1 tsp salt

• 30g plain flour

• ½ cup milk

• 2 eggs, whisked

• 4 fresh corncobs

• 3 tbsp butter

• Fresh coriander

Featured Product

Mission Extreme Cheese Tortilla Triangles

Learn More

Find Our Products

Instructions

• Step 1

  Preheat oven to 180°C and line 2 baking sheets with baking paper.

• Step 2

  For the jalapeño poppers, blitz Mission Extreme Cheese Corn Chips to a fine crumb.

• Step 3

  In a small bowl, mix together cream cheese, paprika, spring onion and salt.

• Step 4

  Slice jalapeños vertically down the middle without removing stem and scrape out seeds.

• Step 5

  Stuff each jalapeño with cream cheese mixture and carefully press back together. If not sealed, use toothpicks to secure seam.

• Step 6

  Dip each jalapeño in milk, then coat with flour, dip in egg and roll in crumbled corn chips. Repeat this process for all jalapenos.

• Step 7

  Place jalapeños on prepared baking sheets and cook in the oven for 20 to 30 minutes. Remove toothpicks if used and serve hot.

• Step 8

  For the corncobs, roughly blitz Mission Chilli and Lime Corn Chips.

• Step 9

  Fill a medium pot about 3/4 full of water and bring to a boil.
  Gently place corn into boiling water and cook for 5 minutes. Remove corn from water.
  
  

• Step 10

  Coat warm corn in butter. Sprinkle over corn chips and some fresh coriander.