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