A recipe for a tortilla which is good for a cold beer or as a starter or…
Ingredients:
Medium strong or mild chilies
A small piece of really good bacon
Et par batater (sweet potatoes) or kartofle – cut into cubes of about 1×1 cm
Grated or chopped cheddar cheese – ca 100 gr
4 spsk mascarpone
A little smoked paprika
Pinch of salt
A pinch of chilli powder or chopped chili or…
Whipping cream
maybe some. fresh chopped herb – i.e.. oregano or rosemary – use what you like – alternatively dried
How to:
Cut the bacon into small pieces and fry crisp in a pan – put it on a plate, but keep the fat in the pan.
Fry bataterne / potatoes until tender in bacon fat over low heat – put them aside and cool light of – discard remaining fat if there is anything.
Add chillies on cutting board and cut the top quarter of, such that the stem remains on the large piece and you have a fine chili to fill. Scrape out the seeds.
Chop the part of chillies as you cut away fine – and use it for filling.
Right, pastes and mix the filling – easily done in a food processor – Adjust the consistency with milk cream – it must be stiff as mashed potatoes.
Fill in chillies. You can use. an icing bag or freezer bag where you cut a corner of.
Grill chili in the oven until golden and serve immediately. Like a cold øll
Tips:
You can put almost anything in them here – old (almost) can be grilled in a chili.
If you think that the filling is liquid (it becomes almost) – so do mascarpone and cream and butter the solid fill in chilli them with a butter knife instead.
Serve: always – always – they taste good.
Idéelle as snack – small business – del af tapasbord.
The filling can be frozen in small portions – it's hard not to make too much – and thawed and used the next time you need to make stuffed chili.
It can also easily be used cold, it is delicious uncooked also – i.e.. topped up with a half-track sun-ripened tomatoes – or on pizza.
Here a few versions where chili is packed with other goodies – i.e.. chopped oksekød, Philadelhia, god cheddar, garlic, finely chopped ripe chili and a little (smoke)salt – and then oven- eller røggrillet.
Ser superlækkert ud – helt sikkert et super alternativ til Turds !
et bookmark herfra
/Mugge
3 halve, det er temmelig godt gået synes jeg, virkede fløden overhovedet?
Den virkede faktisk ret godt. Den tog lige den værste fornemmelse af glødende kul efter den første halve. Derefter ved jeg ikke om det var fløden der havde dækket smagsløgene eller om de bare var brændt helt af, men jeg kunne i hvert fald nøjes med at drikke øl efter de to næste halve.
Ej come on, hvordan kan han dog få sig selv til at drikke piskefløde, glæder mig til at se ham når du laver en fyldt TSMB til sommer 😉
Hmmm, jeg synes at kunne huske at der var en der syntes at Vivis chilisauce var en lille smule stærk….. Nå, men jeg glæder mig skam også til at smage fyldte TSMB – måske Vivi kan overtales til at lave et par ekstra så du kan få dem smagt.
Fik han så smagt den Vivi, eller droppede du ideen 🙂
Se nye billeder ;o)
Han endte med at spise næsten 3 halve….
Var der ikke noget med, at manden gerne ville have en fyldt Gul Naga, den kan sagtens spises sådan, så lav bare en til ham med fyld 😉
Brilliant idé – det gør jeg ;o)