Kimchi Havarti Poppers

This is a high Raymond original- a couple months back after eating some of my Maple Candied Bacon Pot Brownies I wondered “what if a jalapeno popper had kimchi instead of jalapeno!” The rest… is high story.

Highly recommend the yogurt dip with it, other dips are optional but the plain greek yogurt pairs really well with the kimchi and sriracha.

Print Recipe

Kimchi Havarti Poppers

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Korean

Servings: poppers

Calories: 148kcal

Ingredients

Yogurt Dip

3/4 cup greek yogurt
3 tbsp kimchi finely chopped, with juices

The Poppers

8-10 slices white bread crusts removed
2-4 tsp sriracha
1 cup kimchi finely chopped
1 large egg beaten in a small bowl
100-120 g havarti cheese cut into 1/4″ x 1 1/2″ logs (I used a jalapeno havarti)

Instructions

Heat a small pot of oil 2-3″ deep to 300F
roll each slice of bread flat with rolling pin
brush 1/2″ of the edges of the bread on all sides, place some kimchi in the center to thinly cover the unbrushed center of the bread slice. Drizzle the kimchi with sriracha, place a cheese log in the center and lightly roll the bread, then press then ends down to seal. Don’t use too much force when rolling and pressing or you’ll rip holes in the bread
Fry each roll in the 300F oil 1 minute, then turn and fry another minute.
Serve rolls with the yogurt and optionally sriracha and sweet chilli dipping sauce

Nutrition