Ham and Cheese Pepper Poppers
- Level: Intermediate
- Yield: 16 poppers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 253
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 17
- Sodium
- 135
- Total: 20 min
- Active: 20 min
Ingredients
16 jarred sweet piquante peppers, such as Peppadew
2 Cheddar cheese sticks
2 slices deli ham
About 3 cups canola oil, for frying
1/2 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
- Pat the peppers dry with a paper towel and set aside.
- Wrap each cheese stick with a slice of ham, then slice the wrapped sticks into approximately 1/2-inch cubes. Stuff the wrapped cheese cubes into the peppers.
- Heat the oil in a medium heavy-bottomed pot to 350 degrees F.
- Set up a breading station using pie pans or plates. Put the flour in the first pie pan, then whisk together the egg and 2 tablespoons water in the second pie pan. In the third, mix together the panko, salt and pepper. Run each stuffed pepper through the breading station: lightly coat in the flour, dip in the egg wash and thoroughly coat in the panko.
- Fry the peppers in batches in the hot oil until the breading is lightly browned, 1 to 2 minutes. Transfer to a plate lined with a paper towel. Serve hot.