We had some of these the other night, I made these last year and it was one of our favourites with jalapeno chillies that we grew. This year we have another lovely crop, so this is one of the things that I like to do. I did three chillies each - far too many to eat in one sitting. They are very hot so don't have too many! I did find that I had some of the cheese stuffing left over, so I suppose it depends on how big the chillies are.
For the stuffed chillies:
6 large jalapeno chillies
2 potatoes, cut into 1cm dice
200 g cream cheese
200 g mature cheddar cheese
Salt and pepper to taste
For the coating
2 eggs, separated
115 g plain flour
1/2 tsp salt
1/2 tsp freshly ground white pepper
oil, for frying
1. To make the stuffed chillies; make a cut the full length of each chilli. Place the chillies in a dry frying pan over a medium heat, turning frequently until the skin blisters. Place in a polythene bag for 20 minutes. Peel off the skin and remove the seeds - carefully. Dry the chillies with kitchen paper and set aside.
2. Bring a large pan of water to the boil, add the potatoes, return to the boil and simmer for 5 minutes until just soft. Drain the potatoes.
3. Combine the cheeses, salt and pepper and carefully mix into the potato, trying not to break the potato pieces.
4. Spoon some of the cheese filling into each chilli. If possible chill the stuffed chillies for 1 hour at this stage to allow the filling to become firm.
6. Beat the egg yolks and gently fold the whites into the yolks. Transfer to a large shallow dish, e.g. a soup plate.
7. Put the flour in a similar dish and add the salt and pepper.
8. Heat the oil in a frying pan until a small cube of bread dropped into the pan rises to top of the oil and bubbles at the edge before turning golden.
9. Dust each stuffed chilli with the seasoned flour, dip into the egg and drain for a few seconds before dropping into the hot oil.
CHEESE STUFFED JALAPENO CHILLIESFor the stuffed chillies:
6 large jalapeno chillies
2 potatoes, cut into 1cm dice
200 g cream cheese
200 g mature cheddar cheese
Salt and pepper to taste
For the coating
2 eggs, separated
115 g plain flour
1/2 tsp salt
1/2 tsp freshly ground white pepper
oil, for frying
1. To make the stuffed chillies; make a cut the full length of each chilli. Place the chillies in a dry frying pan over a medium heat, turning frequently until the skin blisters. Place in a polythene bag for 20 minutes. Peel off the skin and remove the seeds - carefully. Dry the chillies with kitchen paper and set aside.
2. Bring a large pan of water to the boil, add the potatoes, return to the boil and simmer for 5 minutes until just soft. Drain the potatoes.
3. Combine the cheeses, salt and pepper and carefully mix into the potato, trying not to break the potato pieces.
4. Spoon some of the cheese filling into each chilli. If possible chill the stuffed chillies for 1 hour at this stage to allow the filling to become firm.
5. To make the coating; whisk the egg whites until softly peaking. 6. Beat the egg yolks and gently fold the whites into the yolks. Transfer to a large shallow dish, e.g. a soup plate.
7. Put the flour in a similar dish and add the salt and pepper.
8. Heat the oil in a frying pan until a small cube of bread dropped into the pan rises to top of the oil and bubbles at the edge before turning golden.
9. Dust each stuffed chilli with the seasoned flour, dip into the egg and drain for a few seconds before dropping into the hot oil.
10. Fry until golden and crisp on both sides, turning if necessary to ensure even colouring. Take care not to cook for too long or the melted cheese filling will ooze out of the chillies. Drain on kitchen paper and serve.
We had ours with a bit of homemade tomato sauce.
Very hot!
These sound delicious but think my chillies are too small to stuff! Diane
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