MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Jalapeno Poppers w/Serrano Sour Cream Dip
Categories: Appetisers, Dips, Chilies, Dairy
     Yield: 8 Servings

     8 lg Jalapenos

MMMMM--------------------------FILLING-------------------------------
   1/4 c  Yoghurt cheese
     1 sl Bacon, cooked crisp, in
          - small pieces *
     1 cl Garlic; minced
       pn Salt

MMMMM---------------------------BATTER--------------------------------
     1 lg Pastured egg; separated

MMMMM-------------------SERRANO SOUR CREAM DIP------------------------
     2 tb Serrano & Garlic Aioli **
   1/4 c  Sour cream or creme fraiche
     1 tb Apple cider vinegar

 * substitute Baco's for a no-meat version
 ** Separate recipe

 Blend the aioli and the sour cream and serve with the
 poppers!

 Roast the jalapenos at 400°F/205°C (I use a toaster oven)
 for about 15-20 minutes or until the skin is blistered and
 brown, turning about half way through. Alternatively, you
 can roast the jalapenos on a comal or cast iron skillet
 until done. Place the roasted jalapenos in a dish towel
 and allow to rest for about 10 minutes (this will help
 with the skin removal).

 Remove the skin. Make a small vertical slit in the
 jalapenos, careful not to remove the stem, and clean out
 the seeds.

 To make the filling, mix the yogurt cheese, salt and
 garlic together until combined. Add the bacon pieces.

 Fill the jalapenos with a spoonful of filling and pinch
 them closed.

 To make the batter, add the egg white to a mixing bowl of
 a stand mixer (or use a hand mixer) and whip until stiff
 peaks are formed, about 2-3 minutes. While the egg white
 is being whipped, add the egg yolk to a bowl and whisk
 until light and frothy, about 30 seconds. Fold the stiff
 egg white gently into the egg yolk.

 Heat up a cast iron skillet on medium high heat. When the
 pan is hot, add bacon grease or ghee to the pan. Dip the
 stuffed jalapenos in the batter to coat and then saute in
 the skillet until the edges brown. Flip the jalapenos and
 cook on the other side. When nicely browned, remove to a
 plate. Continue to cook in batches until completed.

 Serve with Serrano Sour Cream Dip.

 Recipe by Lindsey - The Homemade Mommy

 From: http://www.foodrenegade.com

 Uncle Dirty Dave's Kitchen

MMMMM