Habanero Poppers with Blue Cheese Dip

Yield: 8 servings

Crispy deep-fried coating wraps this fiery pepper and its creamy cheese and bacon-filled centre and then it’s dunked into an indulgent and cooling blue cheese dipping sauce. It’s a party fave!

Ingredients:

• 10 Habanero chili peppers
• 5 oz (142g) cream cheese at room temperature
• ½ cup (125ml) cooked fine chopped bacon
• Zest and juice from 1 lime
• 1 tablespoon (15ml) minced chives
• 2 tablespoons (30ml) chopped cilantro
• 1 cup (250ml) panko bread crumbs
• 2-3 eggs lightly beaten
• 1 cup (250ml) flour for dusting
• 4 cups (1 liter) vegetable oil for frying

Dipping sauce:

• ½ cup (125ml) sour cream
• 2 tablespoons (30ml) crumbled blue cheese
• 2 tablespoons (30ml) minced cilantro
• Juice and zest from one lime

Special equipment:

• rubber gloves

Method:

Preheat vegetable oil to 350F (176°C).

Place rubber gloves on before handling the chilies.

Remove the top from chili and reserve, carefully without damaging the pepper; remove the seeds and veins.

Wash hands.

In a medium bowl mix together the cheese, bacon, lime zest and juice, chives and cilantro.

Place the panko, flour and lightly beaten egg in three separate bowls.

Using a small spoon stuff each pepper with the cheese mixture and place the reserved top on.

Place the pepper in the beaten egg, shake off excess. Dip into flour then dip again back into the egg, finally dip into the panko and coat evenly.

Repeat with the remaining peppers.

Place the peppers in the hot oil and cook just until light golden brown, about 1.5 minutes.

Remove with a slotted spoon or spider and place on paper towel-lined tray.

To make the dipping sauce in a small bowl combine the sour cream, blue cheese, lime zest, lime juice and minced fresh cilantro leaves. Keep cold.

Serve hot with dipping sauce and lots of cold beer!