250 grams of cream cheese
½ cup of grated cheddar cheese
1 teaspoon of oregano
½ teaspoon of sweet paprika
½ cup of sliced pickled jalapeños chopped into small squares, adjust quantity depending on taste
a pinch of salt and cracked pepper
½ cup of flour
1½ cups of panko crumbs
3 cups of canola oil
Place cheese, oregano, paprika, jalapeños, salt and pepper in a bowl and mix well.
Take a heaped teaspoons and using your hands, roll into a shape similar to that of a small jalapeño. Roll in flour, dip in egg and roll in panko crumbs, making sure all areas are covered – this is important, otherwise the melted cheese will start to ooze out into the oil when frying. Place poppers in the freezer for 10 minutes.
While you're waiting for the poppers to firm up, place oil in a pot and leave for a few minutes on a medium/high heat. Oil is ready once it's reached 190°C, if you don't have a thermometer, test if it's ready by placing the edge of a popper in the oil, if it sizzles straight away it's ready.
Gently drop 3 – 4 poppers into the oil at a time, they will take around 30 seconds to cook, once golden brown remove from oil and place on a paper towel to soak up excess oil.
The poppers are best served soon after cooking so the cheese is still all gooey.