We are right in the mix of NFL playoffs, and it’s a nail bitin’ time of the year! Being from the lovely Kansas City, Missouri, we are huge Chiefs fans, and I am rather anxious but excited for Sunday! I figured what better way to contain myself, then make a delicious finger food that is a perfect way to fancy your football watchin’. I have been inspired to make these actually, after we went to some friends of ours’ wedding, and they had some Goat Cheese Poppers with Honey, and they were SO good. And then I got a last minute thought, Hey! Some Jalapeños and Chives would make a perfect little addition. I hope you enjoy these as much as we did! If you make these yummy poppers, comment below in the comment section and let me know your thoughts! Have a great week everyone!
Jalapeno & Chive Crispy Goat Cheese Poppers with a Honey-Lime Drizzle
Rather you are hosting a sports get-together, or a ladies cocktail night at your home, these are a stress-free way to impress your guests. I hope you like them!
Ingredients
- 1/3 C All-Purpose Flour
- 1 Tsp Ground Black Pepper
- 1 Tsp Kosher Salt
- 2 Tbsp Water
- 1 Larger Egg
- 1/2 C Panko Bread Crumbs
- 1 Jalapeno, halved, insides and seeds scooped, out and diced
- 4 Tbsp Minced Fresh Chives, Separated in half
- 12 Oz Soft Goat Cheese
- 2 Cups Vegetable Oil, For Frying
- 1 Heaping Tbsp Honey, for drizzle
- 1/2 Tbsp Lime Juice
- 1.2 Tbsp Water
Instructions
- In a medium bowl mix flour and pepper. In another mix egg, water and kosher salt and in another the Panko breadcrumbs.
- In a separate bowl, place the goat cheese, diced jalapeño and 2 tbsps of the fresh minced chives. Mix with your hands until we’ll incorporated.
- Roll goat cheese into 20 balls. Now in a rotation, dip & coat in flour, egg mixture, and Panko, and set on a sheet pan lined with parchment paper, and repeat until all the goat cheese is rolled.
- freeze goat cheese balls for 30 minutes.
- When ready to fry them, heat your oil to 350°. More it’s important to not let your oil get to hot, so use a candy thermometer to keep an eye on it, so your poppers don’t burn, but also make sure it gets up to 350° and not much lower, as the temperature of the oil drops when you put them in.
- Cook in batches, for about a minute each batch, or until nice and golden. Scoop with a slotted spoon and place on a plated lined with a paper towel, to absorb any excess oil.
- Place Goat Cheese Poppers on a separate plate, drizzle with honey and garnish with chives.
- Enjoy!
