| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Hot & spicy, Steve’s |
4 |
Servings |
INGREDIENTS
| 12 |
|
Whole Habanero chile pepper (orange), stemmed |
| 1/2 |
lb |
Jack cheese,grated |
| 1 |
ts |
Fresh horseradish (optional)*,ground |
| 2 |
tb |
Fresh cilantro, chopped fine |
| 1 |
tb |
Bacon bits (fresh) |
| 1 |
c |
Instant pancake mix |
| 1/2 |
c |
Durum wheat flour |
|
|
Water |
INSTRUCTIONS
Fry lean bacon to crispy and drain on paper towels. Great cheese fine.
Remove stems and chop cilantro leaves fine. Grate horseradish root fine.
Cut a small circular hole in the tops of peppers around the stem, apx. 3/8
inch, and remove seeds.
Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture
into chilies.
Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and
heat to high, but not smoking. Other oils are OK and using a deep fat
fryer would work also.
Mix a thin pancake batter using approximate. double the amount of water
called for.
Plunge stuffed habs into batter and roll in durum flour. After all 12 are
coated repeat for a second time.
Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45
seconds (flip gently with a fork), until golden tan, not brown. Serve hot.
*Alternate filling ingredients: Horseradish can be over powering and "kill"
the flavor of the other ingredients some times. You can leave it out or
substitute cumin, celery seed, garlic etc. Experiment, it's the fun part of
cooking!... Or is it the eating?
Notes: These bite sized treats are also a home remedy for the comon cold
or stuffy nose. ; )
Recipe By: Steve & Lindy Nearman <recipes@erols.com>
Posted to CHILE-HEADS DIGEST V3 #147
Date: Fri, 1 Nov 1996 11:21:15 -0500
From: recipes@erols.com (Steve)
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