DudeFood Tuesday: Stuffed Jalapenos Poppers (part 1)
Just a few more days and it’s Christmas! Christmas is the time for all kinds of tasty snacks. Of course its always time for tasty snacks, but even more so in this time of year.
All dudes should know by now that Christmas is the time for sharing. To share with family, friends and everybody. Giving presents and sharing delicious food.
Speaking about sharing and giving: I would like to share a little secret with you and give a well deserved compliment to someone.
The compliment I’d like to give is not meant for a dude, but for a lady. But because this lady is such a tough lady, she is a real Master Dudess to me. I am talking about the one and only Mindy Woods, contestant in Masterchef Australia 2012. She is the lady who made this dude go all Dude Foody. A lot of women had tried before and Mindy succeeded were others have failed miserably.
It’s the same thing were the smartphone succeeded for all men in the world. The smartphone succeeded where generations of women failed; it made man sit down when peeing.
Mindy is a cook with profound and spicy flavors en especially the Dude Food Challenge (what’s in a name?) she won, was inspiration for the birth of Dude Food Tuesday.
So a homage and a deep bow to MasterDudess Mindy. As an ode to her inspiring recipes I give you the winning recipe I was talking about; stuffed jalapeños and a spicy green mole sauce.
Unfortunately even this Uber Dudess isn’t flawless, for the stuffing is a vegetarian (cheesy) one.
To make up for this I will share my own recipe for stuffed jalapeños next week. With… a meat stuffing!
Jalapeno poppers with spicy green mole sauce
- 15 fresh jalapeños
- 200g ricotta
- 200g Parmesan cheese, finely grated
- 50g cheddar, grated
- Zest of 1 lime
- Juice of half a lime
- 60 gr panko breadcrumbs
- 2 eggs, lightly beaten
- Vegetable oil for frying
- Extra virgin olive oil
- Red Tabasco sauce
Spicy green mole sauce
- 2 ripe avocado’s
- Juice of 2 limes
- 1 long green chili, deseeded
- 1 bunch coriander
- 1 tablespoon pepitas
1 Preheat oven to 160°C. Line a baking tray with baking paper.
2 Make a lengthwise incision down each jalapeno and carefully remove seeds and membrane without splitting chilli completely open. Combine half the parmesan with the ricotta and cheddar cheese, lime zest, juice and season with salt and pepper, stir to combine. Fill each jalapeno with mixture. Wipe the outside of each jalapeño clean with paper towel and press edges together to close.
3 Combine remaining parmesan with panko breadcrumbs in a bowl. Dip each jalapeño into beaten egg and then breadcrumb mixture then set on a lined baking tray. Place in freezer for 10 minutes until crumbs are set.
(Dude tip: during the frying in step 5 I noticed that the breadcrumbs didn’t hold on the jalapeños. So I added an additional step after the freezer. I Dipped the jalapeños in flower, again in the egg mixture and a second time in the breadcrumbs.)
4 For sauce, place all ingredients into a food processor and process until well combined. Sieve.
5 Pour enough oil into the base of a heavy based frying pan to cover and heat to 160 degrees Celsius. Once oil shimmers, add 2-3 jalapeños at a time and fry until golden. Drain on paper towel then return to the baking tray. Bake jalapeños for at least 10 minutes to warm through.
6 To serve, half fill 10 shot glasses with green mole sauce. Top two drops of Tabasco and a drizzle of olive oil. Place each jalapeño pepper length ways on top of each shot glass and serve warm with a shot of tequila or a cold Mexican beer.
Recipe by Mindy Woods for Masterchef Australia