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Jalapeno Popper Bites

Updated: Jun 6, 2021

I love jalapeños, but where I live they aren’t so common. Sometimes you can find them and at other times when imports are slow then it takes a while to satisfy that jalapeño craving. So last month for the sake of my crazy love for jalapeños, I found this huge 3 kg tin of pickled jalapeños! I felt like I had hit the jackpot. Transferring them into clean, sanitised jars was totally worth it. Now when I open my fridge, I can see them stacked there, calling for me.

I use jalapeños on/ in quite a lot of things now that I think about it. Fries, sandwiches, omelettes, burgers and snacks. Like these jalapeño popper bites. They are so easy to make and take no time at all. Best of all, I serve it with a cooling sauce to just mellow out that spice. Now on to the recipe.

Preparation time 20 minutes

Cook time 10 minutes

Yields 2 dozen


3 cups boiled and mashed potatoes

1 large jalapeno- seeded and finely chopped (or 12-14 slices of pickled jalapenos)

2 cups cheddar cheese- grated

Salt and pepper- to taste

½ cup flour for dredging the jalapeno bites

1 egg

1 cup breadcrumbs


  1. In a big bowl, combine the potatoes, cheese, egg, salt, pepper and jalapeno.

  2. Mix well with your hands until properly mixed.

  3. Use a tablespoon to measure out 1 Tablespoon of mixture for each jalapeno bite. Roll into balls.

  4. Coat each jalapeno bite in breadcrumbs

  5. Heat oil in a saucepan until 170⁰C. carefully drop the bites into the oil and fry for 3-5 minutes until golden.

  6. Remove from the oil and drain on paper towels.

  7. Serve with sour cream.

To freeze– after breading the jalapeno popper bites, freeze for up to 2 months. Just fry until golden.

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