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Recipe for Cheesy Jalapeno BitesClick image to enlarge

Recipe for Cheesy Jalapeno Bites

Recipe for Cheesy Jalapeno Bites

(Ref: RCP102)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00


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Slightly spicy chillies fried with cheese inside and a gorgeous tomato dip to dunk them in afterwards, what's not to like! These Jalapeno bites are not mega hot as the cooking removes some of the heat.

Serves:

6

Preparation Time:

30 mins

Cooking Time:

5 mins

Ingredients:

24 Jalapeno Peppers, tops cut off with seeds and placenta removed
 
 
100ml Creme Fraiche
 
 
100g Cheddar Cheese, grated
 
 
1 Sun-dried Tomato, very finely chopped
 
 
1 Egg, beaten
 
 
50g Golden Breadcrumbs
 
 
1 Avocado
 
 
50g Chillato Chutney
 
 
Fresh Coriander, finely chopped
 
 

Method:

• Mix the creme fraiche, cheddar cheese and sun-dried tomato together in a bowl.

• Pack the filling into the peppers as well as you can, trying to get the filling all the way to the tip of the chilli.

•Now roll the Jalapeno chillies into the egg mixture and then the breadcrumbs, and set aside whilst you heat up a frying pan with a cm or two of oil in for shallow frying.

• Once the oil has reached around 180°C (place a small cube of bread in the pan, it should turn crispy without burning in a few seconds).

• Place the Jalapeno bites into the pan and cook until golden on the outside.

• Meanwhile make the salsa, by combining the chopped avocado, coriander and Prices Spices Chillato Chutney together.

• Drain briefly on kitchen paper and server on a plate with the salsa immediately to enjoy warm.

Testimonial:

"Dear Spices of India, Thanks so much for the order I received from you last week, as usual it was prompt, well packed and full of lovely goodies. I really enjoyed unpacking it all. Needless to say we had a curry that evening! Your website is excellent as is your whole service. I have passed the word around to friends who I know also enjoy cooking Indian food. Thanks again and keep up the good work!"

- Janet Kehoe