Post by nini on Jul 22, 2007 12:28:44 GMT -5
Jack of all Shades Popper Platter with Tequila Mango Chutney
Ingredients
24 jalapeños roasted, peeled, seeded
1/2 lb. shredded Jack cheese (Mexican asedero is also a great option, or a substitute)
4 oz. chorizo, casing removed, fried
4 oz. shredded chicken
6 oz. cream cheese
4 eggs, separated
1 cup flour
2 tsps. chili powder
Oil for frying
Procedure
These can be prepared a day or two ahead of time and fried just before serving.
You're making three stuffings for the poppers. The first is fried chorizo, a third of the Jack, and a bit of the cream cheese for binding. The second is the shredded chicken, a third of the Jack cheese, and a bit of the cream cheese for binding. The third filling is the rest of the Jack and cream cheese.
Grab a small handful of one of the stuffings and fill the peppers. You don't have to worry about filling leaking out during frying because of the batter. You can now refrigerate the poppers until you are ready to fry.
To make the popper batter, whip your four egg whites until they start to form soft peaks. Slowly add the yolks and keep whisking until you have a fluffy batter.
Dredge the poppers in flour seasoned with chili powder and then dip into the egg batter. Fry poppers in oil on both sides (or deep fry) until brown and crispy.
Tequila Mango Chutney
This can be prepared up to a week in advance and kept in the refrigerator.
Ingredients
2-3 mangos, diced
1/2 onion, diced
1 jalapeño, dice
A small handful of cilantro
3 Tbs. tequila
Peel of half a lime
2 Tbs. lime juice
Procedure
Fry onions and peppers until soft.
Add the rest of the ingredients except for cilantro and stew until the mangos are soft.
Toss in cilantro at the last minute before serving.
Ingredients
24 jalapeños roasted, peeled, seeded
1/2 lb. shredded Jack cheese (Mexican asedero is also a great option, or a substitute)
4 oz. chorizo, casing removed, fried
4 oz. shredded chicken
6 oz. cream cheese
4 eggs, separated
1 cup flour
2 tsps. chili powder
Oil for frying
Procedure
These can be prepared a day or two ahead of time and fried just before serving.
You're making three stuffings for the poppers. The first is fried chorizo, a third of the Jack, and a bit of the cream cheese for binding. The second is the shredded chicken, a third of the Jack cheese, and a bit of the cream cheese for binding. The third filling is the rest of the Jack and cream cheese.
Grab a small handful of one of the stuffings and fill the peppers. You don't have to worry about filling leaking out during frying because of the batter. You can now refrigerate the poppers until you are ready to fry.
To make the popper batter, whip your four egg whites until they start to form soft peaks. Slowly add the yolks and keep whisking until you have a fluffy batter.
Dredge the poppers in flour seasoned with chili powder and then dip into the egg batter. Fry poppers in oil on both sides (or deep fry) until brown and crispy.
Tequila Mango Chutney
This can be prepared up to a week in advance and kept in the refrigerator.
Ingredients
2-3 mangos, diced
1/2 onion, diced
1 jalapeño, dice
A small handful of cilantro
3 Tbs. tequila
Peel of half a lime
2 Tbs. lime juice
Procedure
Fry onions and peppers until soft.
Add the rest of the ingredients except for cilantro and stew until the mangos are soft.
Toss in cilantro at the last minute before serving.
