Jalapeño Beef Poppers & Honey Lime Cream Sauce
Food and Drink

Provided by Certified Angus Beef® brand Test Kitchen

Jalapeño Beef Poppers & Honey Lime Cream Sauce

"Like biting into a crunchy cheeseburger with the zing of jalapenos and a cool, sweet, creamy dip."

Prep: 25 minutes Cook: 25 minutes Makes: 42


2 pounds Certified Angus Beef ground chuck

12 ounces shredded cheddar cheese

6 jalapeños, seeded and minced

1 tablespoon salt

1 tablespoon fresh ground black pepper

1 teaspoon whole mustard seeds

8 ounces sour cream

1 lime, juice and zest

2 tablespoons honey

2 tablespoons minced cilantro

4 eggs

1 cup plain breadcrumbs

1 cup panko breadcrumbs

1 bottle frying oil, as needed

Combine the ground beef, cheese, jalapeños, salt, pepper, and mustard seeds in a large mixing bowl. Portion by hand into 42 1-ounce, popper-shaped balls. Refrigerate.

Prepare the dipping sauce in a small bowl by whisking together the sour cream, lime juice and zest, honey, and cilantro. Set it aside.

Crack and whisk the eggs and pour into a shallow dish. In a second shallow dish, combine the bread crumbs.

Heat a pot of frying oil to 325°F.

Roll 6-8 poppers at a time in the egg mix, roll in the bread crumbs, and lay on wax paper. Repeat.

Deep fry in batches for 4 minutes. Allow them to dry on paper towels. Serve warm with the Honey Lime Cream Sauce for dipping.