"Chilli poppers are American and were inspired by Mexican chile relleno which is made from roasted poblano peppers that are stuffed with a variety of things, coverd with the typical queso Oaxaca and often drenchedor cream cheese and breaded to be deep fried. It’s a really great snack"
The first time I tried a chilli popper was at the Fat Cactus in Mowbray, that was a couple of years ago and I have been chasing that chilli popper ever since. None seem to taste the same as that very first one.
Ponchos, Observatory - I remember them being pretty good a few years ago too, but I went there in January this year and they were truly and regrettably average.
Mexican Kitchen, Bloemstreet Street, Cape Town - wouldn't go back twice for the Chilli poppers, but I'll go over and over again for their fajitas.
Fat Cactus, Gardens - Plain and without much flavour, granted I had had a few beers but shouldn't they taste better in that situation? Everything else does!
Cape to Cuba, Kalk Bay - It's got some flavours.
Rafikis, Kloof Nek Rd, Cape Town - very bad mistake, the end.
After trying so many restaurants, I had to give it a go. It really cannot be that hard. The ingredients are limited. Really, the only real thing you have to think about is the batter. I have tried and tested a few of these recipes and these were my findings from my experiment.
A) Its really easy and super quick to make chilli poppers or alternatively I'm a chilli popper protege.
B) Jarred Jalapeno peppers are far more tasty that using fresh jalapeno peppers - the jarred ones are far more flavoursome (preferably the green ones).
C) I found a three cheese chilli popper is the best!
Ingredients:
Oil
Green, jarred jalapenos
Milk
Flour
Bread crumbs
Chedder cheese (grated)
Feta cheese (grated)
Mozzarella cheese (grated)
My Recipe
Slice the jalapeno down the one side, about 3 to 4 cm long, depending on the size of the jalapeno. Carefully remove the insides. Then, take even amounts of the three grated cheeses and mix them together in a bowl and season with pepper or other favourites. Stuff the jalapeno with the cheese mix and close the slice by compressing the cheese. Next take the stuffed jalapeno and dunk it into a bowl of milk then roll it in flour till its evenly coated. Let it dry for 5 minutes then dunk it into the milk again and then roll it in the bread crumbs for an even coat. Let it dry for 5 minutes. once dry you deep fry them in hot oil until crispy brown. once brown remove from oil and place on a paper towel to soak up any extra oil.
Tips
If your jalapenos don't close properly or the cheese keeps falling out, you can take a tooth pick and push it through to keep it together.
Enjoy!
The first time I tried a chilli popper was at the Fat Cactus in Mowbray, that was a couple of years ago and I have been chasing that chilli popper ever since. None seem to taste the same as that very first one.
Ponchos, Observatory - I remember them being pretty good a few years ago too, but I went there in January this year and they were truly and regrettably average.
Mexican Kitchen, Bloemstreet Street, Cape Town - wouldn't go back twice for the Chilli poppers, but I'll go over and over again for their fajitas.
Fat Cactus, Gardens - Plain and without much flavour, granted I had had a few beers but shouldn't they taste better in that situation? Everything else does!
Cape to Cuba, Kalk Bay - It's got some flavours.
Rafikis, Kloof Nek Rd, Cape Town - very bad mistake, the end.
After trying so many restaurants, I had to give it a go. It really cannot be that hard. The ingredients are limited. Really, the only real thing you have to think about is the batter. I have tried and tested a few of these recipes and these were my findings from my experiment.
A) Its really easy and super quick to make chilli poppers or alternatively I'm a chilli popper protege.
B) Jarred Jalapeno peppers are far more tasty that using fresh jalapeno peppers - the jarred ones are far more flavoursome (preferably the green ones).
C) I found a three cheese chilli popper is the best!
Ingredients:
Oil
Green, jarred jalapenos
Milk
Flour
Bread crumbs
Chedder cheese (grated)
Feta cheese (grated)
Mozzarella cheese (grated)
My Recipe
Slice the jalapeno down the one side, about 3 to 4 cm long, depending on the size of the jalapeno. Carefully remove the insides. Then, take even amounts of the three grated cheeses and mix them together in a bowl and season with pepper or other favourites. Stuff the jalapeno with the cheese mix and close the slice by compressing the cheese. Next take the stuffed jalapeno and dunk it into a bowl of milk then roll it in flour till its evenly coated. Let it dry for 5 minutes then dunk it into the milk again and then roll it in the bread crumbs for an even coat. Let it dry for 5 minutes. once dry you deep fry them in hot oil until crispy brown. once brown remove from oil and place on a paper towel to soak up any extra oil.
Tips
If your jalapenos don't close properly or the cheese keeps falling out, you can take a tooth pick and push it through to keep it together.
Enjoy!
No comments:
Post a Comment