Hello Everyone! Hope all of you are doing as great as me. Finally we got the glimpse of rain last Sunday! The first rain of the season; in fact it was the rain after around 9 months. Many of you might be astonished but it’s so true here in the western part of India. I might sound over joyed but the fact is I am.
It was a regular hot and humid day and of course a very tiring one for me. I almost forgot the charm of Sunday. Then suddenly a soft touch of breeze reminded me how a Sunday should feel like. It should include some crisp, some spice and most importantly some sizzle. I was already preparing easy-peasy Taiwanese Street Noodles for dinner on stove top which was half way done. Though it is one of my most favorite meals it definitely isn’t a Sunday charmer; No offense. Quickly I scanned my pantry and got these absolutely gorgeous jalapenos.
When I checked the recipe list I found only few of jalapeno recipes and there was Jalapeno Poppers; exactly what I needed for a rainy evening. I had saved this recipe from ‘Master Chef Australia’ for a long time and was seeking for a good excuse to celebrate. And there cannot be a better occasion for this recipe. But the only problem was it was supposed to be fried and my stove top was engaged. So I opted for the oven roasted or baked version. I also made teeny weeny changes according to my taste & available ingredients.
Enough of talking; let’s get to recipe of Baked 3 Cheese Jalapeno Poppers with Spicy Mole Sauce Now!.
Preparation Time: 15 mins
Cooking Time: 15 mins
Resting Time: 0 mins
Total Time: 30 mins
Yield: 10 servings
Ingredients:
Fresh Jalapeno: 10
Fresh/frozen corn kernels: ½ cup
Eggs: 2, lightly beaten
Ricotta cheese: 200g
Cheddar cheese: 100g
Parmesan cheese: 100g + 2 tbsp,
Chili flakes: 1 tbsp
Black pepper powder: 1 tsp
Tabasco or any Hot sauce: 1 tbsp (if your jalapenos are not hot enough use additional 1 tbsp; mine were too hot to handle so I used only 1 tsp of it)
Lime zest: 1 lime
Lime juice: ½ lime
Breadcrumbs: 1 cup
Salt if required
For Spicy Green Mole Sauce:
Avocado puree: ½ cup
Fresh Green chili: ¼ cup
Coriander root: ½ cup
Coriander leaves: ½ cup
Fresh lime juice: 5 tbsp
Tabasco or any Hot sauce: 1 tbsp
Sugar: ½ tsp
Salt: 1 tsp
Olive oil: 1 tsp per serving (optional)
Equipment:
Parchment paper: 2 sheets (optional)
Baking pan
Preparation:
Wash & clean the jalapenos & corn kernels and pat them dry with kitchen towel. Preheat the oven to 1600C. Prepare the baking pan by lining parchment paper.
Take a medium bowl grate the cheddar cheese and half of the parmesan cheese in it. Combine with ricotta cheese in the same bowl.
Add corn and lime zest along with the lime juice.
Add Chili flakes, Black pepper powder and Tabasco or any hot sauce whichever you are planning to use. If you think cheese and sauce are not giving your filling enough salt, add and adjust the seasoning. Mix all the ingredients and keep aside.
Now come back to the basket of jalapenos. Take a very sharp knife and make a slit length wise. Do one at a time. Do the same with the rest of jalapenos.
Remove the membrane and seeds very carefully. Don’t make the slit larger or cut off the jalapeno completely. Clean each of them carefully.
Take one jalapeno at a time and fill with 1½ – 2 tbsp of filling.
Gently press the edges to seal the slit. Wipe off the excess filling from the outside of each jalapeno.
Pour the lightly beaten egg in a tall glass. Take one jalapeno at a time and dip in the beaten egg.
Pour the breadcrumbs in a small bowl. Grate rest of the parmesan cheese (reserve the 2 tbsp of cheese) in it and stir in a light hand. Roll each egg coated jalapeno in breadcrumb cheese mixture and keep on a parchment paper to set. Finish with all the jalapenos.
Once done, start with the first jalapeno and repeat the process: dip in the egg and roll in breadcrumb mixture. This time arrange them on the baking pan; make sure they don’t touch each other. If you are planning to have them later, cover the tray with cling film and place it in refrigerator until you need them. Just remove them from refrigerate and place in the preheated oven when you need them.
Sprinkle the remaining 2 tbsp of parmesan cheese on the top of jalapenos. Bake them at 1600C for 15 mins or until the jalapenos turn into golden brown in color.
Once jalapenos are nicely colored, remove them from oven and keep on wire rack for 5 mins to cool down a bit or until easy to handle. 3 Cheese Baked Jalapeno Poppers are ready to gulp down. Just wait 2 mins more to enjoy the sumptuous experience.
While the jalapenos are baking in the oven prepare the Spicy Green Mole Sauce.
Roughly chop green chilies, coriander root and leaves and place them in the food processor or blender with avocado puree and proceed until everything blends together. Once done sieve the sauce and mix rest of the ingredients with it except olive oil.
To serve, take 10 shot glasses or individual small bowls and fill half of each glass with the mole Spicy Green Mole Sauce. Drizzle some olive oil on top of sauce in each glass. Finally place one Jalapeno Popper horizontally on the top of each shot glass. These 3 Cheese Jalapeno Poppers taste best when served hot.
Let’s Enjoy the Monsoon!
Sending this to http://www.nibblesbynic.com/2014/03/12/wonderfully-creative-wednesdays-11/
Sending this to http://www.nibblesbynic.com/2014/03/12/wonderfully-creative-wednesdays-11/
Thanks Jeff. They are absolutely perfect for any game day 😉
popper dip sounds interesting! I'll be there to try them soon.
There are different variations of Mole sauce present. I've adapted the recipe from Master-chef Australia which I have already mentioned in this post. It is a Quick No Cook version of Mole sauce.
HI Rimli. The photos are great. We like cheese stuffed jalapenos in our house. I'm looking forward to trying your recipe with the mole sauce. Thanks for sharing this during Our Little Family Adventure's Thanksgiving Menu Planning Event. I’ve added a link to your recipe on my planning post. ~Nicky