Chilli poppers originate from Mexico but they are also a Capetonian institution! Several pubs serve them and they are a starter item on good local Mexican restaurants. These are great when entertaining, especially great with sundowners.
Chilli poppers with yoghurt and lime dip
Cream cheese may be substituted with strong mature cheddar. If you want the chillies to be a little less crunchy, you can blanch them after deseeding them. To do so, drop them into a saucepan of rapidly boiling water for one minute, then remove them and quench in a basin of iced water. The true test is the "POP' as you bite into your chilli popper. They should be hot and crunchy and as you bite into the chilli popper you will get the delicious filling oozing out. Make a few more than you think you’ll want as they are so addictive. These go down a treat with ice cold beer, or whatever your favourite end of the day tipple might be. They are actually not hot at all, just nicely warm and spicey. Yum! Olé!!
Chilli poppers ingredients:
- 8 fresh green Jalapeño chillies: size dependent you may want to vary the number per person. Cut the top of each chilli with a sharp knife, and carefully remove the septum and all seeds.
- 60g (2.11 oz) coriander,(cilantro) finely chopped
- 4 spring onions, finely chopped
- 250g (8.8oz) cream cheese
- salt & pepper to taste
- 3 tbs coconut flour
- 2 large eggs, well beaten
- 250ml (8.4 oz) ground flax seed to be used as "bread" crumbs
- 2 cups olive oil
Chilli poppers cooking instructions:
2. Season with salt and pepper.
3. Pour into a piping bag
4. You can use any stout plastic bag with corner cut off.
5. Fill each of the chillies, but not to overflowing.
6. Place the filled chillies in the fridge for a while and lay out your crumbing ingredients.
7. Place the coconut flour, egg and (ground flax seed) bread crumbs in seperate bowls.
8. Roll each chilli in flour, then coat with egg, and roll it in the (ground flax seed) bread crumbs, including the ends of the chilli and set aside.
9. Repeat the egg wash and the breadcrumb coating a second time.
10. Place in the fridge for 10 minutes or so to firm up, while heating the oil in a deepish pan.
11. Once oil is hot, carefully put in two chillies.
12. Fry them until the crumbs are golden brown.
13. Remove from the oil and drain well on kitchen paper towel.
14. Allow them to cool for a few minutes before serving.
15. You can either cut them in half lengthwise or munch them just like that.
16. Dip them in your favourite sauce or make my delicious Yoghurt and Lime Dip :)
Yoghurt and lime dip ingredients:
- 1.5 cups Greek yoghurt
- 6 small sweet gherkins (about 1/4 cup chopped)
- 2 small cloves of garlic
- 1 lime (1 tsp zest + juice of 1/2)
- Pinch of parsley
- 2 tsp dried onion flakes
- salt to taste
Yoghurt and lime dip method:
2. Place into smallish pottery bowl.
3. Add the Greek yoghurt, onion flakes, juice and zest of lime.
4. Stir everything together.
5. One twist of salt grinder.