Broiled Stuffed Indo Mexican Jalapenos

Ingredients-

• 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-

1. 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.
2. 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.
3. 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.
4. Mix in the grated Mexican blend cheese. Divide mixture in 24 parts.
5. 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.
6. 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.
7. 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.

Note-

• 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.