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Baked Cheese Jalapeno Poppers with Spicy Mole Sauce

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It was a Sunday evening and I was already preparing easy-peasy Taiwanese Street Noodles for dinner  which was half way done. Though it is one of my most favorite meals but 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.

 

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Article and Image Source : http://www.scratchingcanvas.com/2013/06/baked-3-cheese-jalapeno-poppers-with.html

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