Prep Time
60 Minutes
Cook Time
35 Minutes
Makes
12
Ingredients
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1 cup Mission Chilli and Lime Corn Chips
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2 cups Mission Extreme Cheese Corn Chips
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12 fresh jalapeño chillis
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150g cream cheese
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2 tsp paprika
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2 spring onions, finely sliced
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1 tsp salt
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30g plain flour
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½ cup milk
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2 eggs, whisked
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4 fresh corncobs
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3 tbsp butter
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Fresh coriander
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Instructions
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Step 1
Preheat oven to 180°C and line 2 baking sheets with baking paper.
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Step 2
For the jalapeño poppers, blitz Mission Extreme Cheese Corn Chips to a fine crumb.
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Step 3
In a small bowl, mix together cream cheese, paprika, spring onion and salt.
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Step 4
Slice jalapeños vertically down the middle without removing stem and scrape out seeds.
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Step 5
Stuff each jalapeño with cream cheese mixture and carefully press back together. If not sealed, use toothpicks to secure seam.
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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.
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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.
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Step 8
For the corncobs, roughly blitz Mission Chilli and Lime Corn Chips.
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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.