John Myers
Ingredients for 4 servings:
- 12 Jalapeño(s), whole, fresh
- 250 g Cheddar cheese (can be replaced with other cheese, e.g. medium-aged Gouda)
- 500 g minced meat, mixed
- 1 onion(s)
- 1 egg(s)
- 1 cup breadcrumbs for the meat dough
- some broth, granulated
- salt and pepper
- 1 egg(s)
- some breadcrumbs
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
Jalapeño chilies wrapped in minced meat, stuffed with cheese
First, peel and finely dice the onion. Mix it with the ground beef, 1 egg, a little broth, the breadcrumbs, salt, and pepper to form a meatball mixture. Meanwhile, preheat the oven to 170°C (350°F). Wash and deseed the jalapeño chilies – if you’re in a hurry, simply halve them before deseeding. Cut the cheese to fit the peppers as well as possible and stuff them. Now coat the jalapeños evenly with the meatball mixture. Work carefully here, as the Armadillo Eggs are prone to tearing. For the same reason, it’s recommended to use higher-quality ground beef, which contains less water and won’t shrink as much. Breading gives the Armadillo Eggs their “shell”: Whisk in the extra egg (you can also add seasoning if desired). Coat the ground beef all over with the egg and sprinkle on the extra breadcrumbs. The breading can be a bit thicker. Place in a hot oven for about 20-25 minutes, until the breading is browned. The fat in the cheese and meat takes the heat off the chili peppers, so even inexperienced chili eaters shouldn’t have any problems. If you like it hotter, you can add chili powder to the ground meat. I would definitely not replace the jalapeños with hotter varieties, as their thickness and distinctive flavor make them a perfect match. Potato wedges go very well with this dish.
Facebook Comments