Gluten free, non-fried, crunchy, cheesy and spicy- a perfect Indo Mexican appetizer!
Are you crazy about spicy foods? Does your mouth water at the sight of mirchi vada, mirchi bajji/bhaji, jalapeno poppers and chili rellenos?
I am crazy about these foods and wish I could eat unlimited quantities of these. But have to limit myself as they are all deep fried. My joy knew no bounds when I made these Broiled Stuffed Jalapenos that give me the taste and the crunch without the deep frying!
I made it quite by accident too. I had some leftover potato filling which I wanted to use. So I was looking around in my refrigerator and pantry. No wonder then that the fresh green jalapeno chilies and the Sargento Mexican blend cheese caught my eye! I had a bag of sweet potato corn chips from Trader Joe’s that I used for the crunchy topping.
So, if you have the filling ready like I did, these Broiled Stuffed Indo Mexican Jalapenos are ready in under 10 minutes!
So are you ready for some ‘garma garam’ non-fried, cheesy, stuffed jalapenos? Here is the step by step-
Broiled Stuffed Indo Mexican Jalapenos
- 12 large size jalapenos, cut into two vertically, and core and seeds removed
For the filling-
- 1 teaspoon oil
- 1 teaspoon grated fresh ginger
- ¼ cup frozen, defrosted green peas or corn
- 1 large baking potato, boiled, peeled and mashed (about 1 heaped cup mashed potato)
- 1 teaspoon roasted dhania jeera powder (roasted coriander seed and cumin seed powder).
- 1 teaspoon amchur (dried mango) powder
- ½ teaspoon red chili powder or to taste
- Salt to taste
- ½ cup Mexican blend grated cheese
For the topping-
- Corn tortilla chips, crushed fine
To make the Broiled Stuffed Jalapenos-
- Wash and pat dry the jalapenos. Cut the jalapenos vertically in two, wearing kitchen gloves, if necessary. Scoop out the seeds and center with a spoon. Set the jalapenos aside.
- For the filling, heat the oil in a pan over medium heat. Add the grated ginger and stir for about 30 seconds or until fried but not burnt. Add the defrosted peas or corn and stir for another minute.
- Add the mashed potato, dhania jeera, amchur and chili powders and the salt. Stir well to combine and let the mixture roast for about 2 minutes. Remove from heat and set aside. Let it cool.
- Mix in the grated Mexican blend cheese. Divide mixture in 24 parts.
- Arrange a few jalapenos at a time on a microwave safe plate and microwave on high for 1 to 2 minutes, checking after each minute to see if the jalapenos have softened and ‘blistered’ (as shown in the photo). Microwave all the cut jalapenos.
- Stuff the microwaved jalapeno halves with the potato stuffing and arrange in an oven proof dish. Top with the crushed tortilla chips, pressing it in lightly.
- Broil in the center of a 300 degree oven for 5 minutes or until the topping is golden and fragrant and the cheese is melted.
- The oven timings are based on my microwave and toaster oven timings.
Oven and microwave oven temperatures and timings vary. So add/ deduct time according to your ovens.
I am sending this #itsLeftoverMakeover recipe to ITSPOTLUCK. I created this recipe from leftover potato sandwich filling. The leftover filling was all gone when presented in these Baked Stuffed Indo Mexican Chilies which are crunchy and yummy without the deep frying.