Ingredients
Jalapeno Poppers
- 200g parmesan cheese, finely grated
- 10 fresh jalapeno poppers
- 200g ricotta
- 100g vintage cheddar, grated
- Zest of 1 lime
- Juice of half a lime
- 1/3 cup chopped pickled cactus (available from Fireworks)
- 1 packet panko breadcrumbs
- 2 eggs, lightly beaten
- Vegetable oil, for frying
Spicy green mole sauce:
- 2 ripe avocado’s
- Juice of 2 limes
- 2 tablespoons chopped fresh cactus ear, optional
- 1 long green chilli, deseeded
- ½ bunchcoriander root
- ½ bunchcoriander leaves
- 1 tablespoon pepitas.
To serve:
- Extra virgin olive oil
- Red Tabasco sauce
- 2 tablespoons chopped pickled cactus
- Tequila
Method
Preparation: 40 minutesCooking: 20 minutes
1. Preheat oven to 160°C. Line a baking tray with baking paper.
2. Make a lengthwise incision down each jalapeno and carefully remove seeds and membrane without splitting chilli completely open. Combine half the parmesan with the ricotta and vintage cheese, lime zest, juice, pickled cactus and season with salt and pepper, stir to combine. Fill each jalapeno with mixture. Wipe the outside of each jalapeno clean with paper towel and press edges together to close.
3. Combine remaining parmesan with panko breadcrumbs in a bowl. Dip each jalapeno into beaten egg and then breadcrumb mixture then set on a lined baking tray. Place in freezer for 10 minutes until crumbs are set.
4. For sauce, place all ingredients into a food processor and process until well combined. Sieve.
5. Pour enough oil into the base of a heavy based frying pan to cover, place over medium heat. Once oil shimmers, add 2-3 jalapenos at a time and fry until golden. Drain on paper towel then return to the baking tray. Bake jalapenos for 10 minutes to warm through.
6. To serve, half fill 10 shot glasses with green mole sauce. Top with a few pieces of chopped cactus, two drops of Tabasco and a drizzle of olive oil. Place each jalapeno pepper lengthways on top of each shot glass, serve warm with a shot of tequila on the side if desired.
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