Remove the seeds from the Jalapenos and finely chop them. Now add the Jalapenos to the melted cheese and stir in gently.
Line the bottom and sides of a plastic container with cling wrap and pour the melted cheese into the container. Place in the fridge to chill for three hours.
Once solidified, chop the cheese finely by hand or mince very finely in the food processer with the chopper.
Take approximately 15g of cheese per nugget in the hand, squeeze it and shape it into the desired shape. Do this for all the cheese.
Put the flour and breadcrumbs into a bowl.
In a separate bowl, break the two eggs along with the salt, pepper and paprika. Stir thoroughly with a fork.
Place the butter in a small saucepan and heat to approximately 170°C.
Turn the nuggets in the flour, pull them through the egg mixture and turn them over in the breadcrumbs. Repeat this process once more. Double breading the nuggets prevents the cheese from leaking during frying.
Add about 5 nuggets to the pot and fry them until golden yellow for about 60-90 seconds. Remove and drain on some paper towelling.
The finished nuggets can be kept warm in a preheated oven to 100°C until all the nuggets have been fried.
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