Matt Sinclair


2 – 4 people


  • 12 Jalapeno peppers
  • 150gm Philadelphia cream cheese
  • 50gm Manchego cheese, grated
  • ¼ cup Coriander leaves, finely chopped
  • ½ tsp Coles smoked paprika
  • ¼ cup Coles plain flour
  • 2 eggs, lightly beaten
  • 1 cup panko bread crumbs
  • Salt
  • Pepper
  • Fresh lime to serve
  • Cobram Estate Classic EVOO for frying



  • Take a jalapeno chilli and carefully make a cut, lengthways down the chilli without cutting through the other side. Gently open the cavity and scrape out the seeds and membrane. Repeat with remaining chillies. ** Gloves maybe needed for this process.
  • In a mixing bowl, combine cream cheese, Manchego, coriander, paprika and season with salt and pepper. Stuff the cavities of the chillies with the mixture and gently close together, wiping off any excess.
  • Place flour, eggs and panko crumbs into separate shallow bowls. First coat the peppers in flour and transfer to the egg, transfer to the breadcrumbs and coat evenly. Repeat this for a double coating and for extra crunch.
  • Heat EVOO in a deep fryer or saucepan to 170C. Fry peppers in batches for 2-3 minutes until deep golden-brown. Transfer to paper towel to absorb excess oil and season with salt while still hot. Serve with a squeeze of fresh lime.

Our friends at Wine Selectors recommend pairing this dish with a Sparkling or Riesling (off dry).

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