John Myers
Ingredients for 2 servings:
- 500 g Schupfnudeln from the refrigerated section
- 10 g butter
- 1 jalapeño(s), green
- 1 onion(s), red
- 1 garlic clove(s)
- 100 g mozzarella, grated
- 50 g Cheddar cheese, grated
- 100 g bacon cubes, optional
- n. B. vegetables, e.g. broccoli, corn, bell pepper(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
made easy and quick
First, bake the bacon cubes in a small baking dish at 200-220°C for about 15 minutes until crispy. The bacon can also be omitted. Personally, I prefer the dish without bacon, which is why I don’t fry the bacon directly with the dumplings in the pan, but bake it separately in the oven. Melt the butter in a non-stick pan. Add the dumplings and fry for about 10 minutes over medium heat, turning occasionally, until golden brown. During this time, slice the jalapenos into thin rings, removing the seeds with a knife. Peel the onion, halve it lengthwise, and cut it into thin wedges. Add both to the pan and spread evenly over the pan with a wooden spoon. Fry for about 2 minutes over medium heat. Add any other vegetables you like, such as drained canned corn, some precooked broccoli, and a sliced red or yellow bell pepper. Peel the garlic clove, crush it with a garlic press, and add it to the pan. Finally, top with the mozzarella and cheddar cheese, then cover the pan and let the cheese melt briefly. Serve immediately. If you like, add bacon bits to your serving.
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