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Cheese nuggets with jalapeño sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 913
  • Fat about 65g
  • Carbohydrates about 45g
  • Protein about 36g
This is needed
This is needed for 4 people
Jalapeño sauce
  • 1 tbsp olive oil
  • 100 g preserved jalapeño peppers in slices, drained, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 1 garlic clove, finely chopped
  • 0.5 tsp dried oregano
  • 0.25 tsp sugar
  • 400 g tomato sauce
  • 0.5 tsp salt
Cheese nuggets
  • 60 g Maizena cornflour
  • 3 egg, beaten
  • 150 g breadcrumbs
  • 400 g raclette cheese, cut into approx. 3 cm cubes
To deep-fry
  • oil, for deep-frying
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And that's how it's done
And that's how it's done
Jalapeño sauce
Heat the oil in a pan. Add the jalapeños, chilli and garlic, sauté for approx. 2 mins. Add the tomato sauce, mix, bring to the boil, simmer for approx. 5 mins. over a low heat, season. Remove the pan from the heat, leave to cool.
Cheese nuggets
Place the cornflour, breadcrumbs and eggs in three deep dishes. Toss the cheese cubes in the cornflour, then in the egg and finally in the breadcrumbs. Press firmly on the crumb coating, bread the cheese cubes a second time.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Lower the cheese cubes into the oil in batches using a slotted spoon, deep-fry for approx. 5 mins. Remove, drain the nuggets on kitchen paper, serve with the jalapeño sauce.

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