Posted November 24, 2005 by Nick Lindauer in Recipes

Habanero Pepper Poppers

Habanero Peppers
Goat Cheese
Cheddar Cheese
1 Dark Beer
Black Pepper
Garlic Salt
Cayenne Pepper


Goat Cheese Stuffing
Combine goat cheese, diced chives and cheddar cheese. You can pretty much stuff the peppers with anything you wish though, I would recommend trying a hamburger stuffing. I decided on goat cheese and chives on a whim.
Remove seed from habaneros
Remove tops from the habs and seeds – you’ll be left with little habanero bowls. I’m only using 5 habaneros since I will be the only one eating these little habanero gut bombs.

Stuffed Habaneros
Gently fill the habaneros with the cheese stuffing. Place in a bowl and toss in a bit of flour so the batter will stick.

Flour & Seasoning
Take some flour (how much? I don’t know – guess) and toss with the dry seasonings. Again, you can use any seasoning you want, have fun with it.

Add Dark Beer to Flour
Add the dark beer of your choice. Mix until you come up with a pancake batter like consistency. I used about 1/3 of a Guiness – drank the remainder.

Dip Habaneros in batter
Dunk the habaneros into the batter.

Frying Habanero Pepper Poppers
Fry using vegetable or canola oil for 5-10 minutes, depending on desired crispiness.

Finished Habanero Pepper Poppers

Finished Habanero Pepper Poppers
Eating Habanero Pepper Poppers

After 1 popper my hiccup alarm went off and I had to take a second to get them under control. But once they passed, the remaining poppers didn’t stand a chance. Damn tasty if I must say. The goat cheese & chives were an excellent choice, the cheese off setting the harsh habanero heat just enough. The habaneros hold up nicely and are the perfect mouth sized bite – an excellent appetizer dish that I’ll be trying out again soon.

Nick Lindauer

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