- Serves: 25
- Serving size: 40 grams
- Calories: 79
- Fat: 3 g
- Saturated fat: 2 g
- Unsaturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 8 g
- Sugar: 1 g
- Sodium: 193 mg
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 4 mg
- Red chillies – 250 grams ( Jalapeno or Dedo de Moca ) -see note.
- Grated cheese - 125 grams ( Mozzarella or cheddar)
- Parmesan cheese - one cup
- Wheat flour - two cups
- Sparking water - one cup
- Salt - one teaspoon
- Vegetable oil - 500 ml
- Cut the chiilies open on one side to reveal pith and seeds. Remove these ( see more re stems)
- Bring a pot of water to the boil.
- Add the chillies for one minute. Immediately plunge into ice-cold water.
- Dry the chillies on absorbent paper kitchen towels
- Place the wheat flour into a mixing bowl. Add the water and stir until a thick batter has been achieved.
- Place the parmesan cheese into a shallow dish.
- Spoon about a teaspoon or more of cheese ( dependant on the size ) into the chillies
- Secure with wooden toothpicks to prevent the cheese from spilling out
- Bring the oil to a frying heat in a skillet.
- Dip the cheese-filled chillies into the batter, then coat with parmesan cheese in the shallow dish
- Fry in batches until golden brown and crispy
Carne de sol desfiada can be substituted by shredded South African biltong or beef jerky from the USA
It will probably be challenging to find Dedo de Moca Chillies outside Brazil, so I have suggested Red Jalapenos. The chillies that should be used is however not written in stone, Any reasonably big red chilli ( Romanos for example) can be used as a substitute.
Keywords: Brazilian chilli poppers with cheese
Serves: 25 portions