Ingredients per serve


Chicken Jalapeno Poppers

  • Cooked chicken schnitzel, finely diced 200.0 g
  • Blue cheese, finely crumbled 75.0 g
  • Jalapeno chilies 40.0 x
  • Eggs, whisked 4.0 x
  • Plain flour 400.0 g
  • Panko breadcrumbs 500.0 g

To Serve

These spicy morsels are a great way to use up surplus cooked chicken schnitzel. Dusting with KNORR Tomato Powder adds extra zest as well.



  1. Chicken Jalapeno Poppers

    • Preheat the oven to 180 degrees Celsius.
    • Combine chopped chicken schnitzel with blue cheese, mixing well.
    • Make a hole in the top of each chilli and fill with some of the chicken mixture using a piping bag.
    • Whisk an egg with 150 ml of water until fully combined to make an egg wash.
    • In separate bowls, combine the seasoned flour, egg wash, and panko crumbs. Working in batches, dust jalapenos in seasoned flour, dip in egg wash, then coat in crumbs. Cover and refrigerate for 20 minutes.
    • Deep-fry jalapeno chilies until golden and cooked through, then drain on paper towels.
  2. To Serve

    • Serve chicken jalapeno poppers with HELLMANN’S Ranch Dressing, accompanied with radishes and celery sticks.
    Serving suggestion: Dust jalapeno poppers with a little KNORR Tomato Powder to serve if desired.