deguerre
somebody shut me the fark up.
The other night we made a cream/blue cheese and crab stuffing and had some leftover. (Recipe here )
So, naturally we decided to make some more roasted and stuffed jalapeno eggrolls. We bought some fairly good size peppers, cut off the cap and cored them, roasted in a 375 oven for 12 minutes so still a little firm then stuffed with the softened cheese mix. These were chilled for a couple hours prior to making the eggrolls so the cheese would firm up again.
We spread about a half teaspoon of Texas Pepper Jelly's Pineapple Habanero on the wrapper then rolled the eggroll like so:
The pics were from the last time.
The dipping sauce was made from the same jelly mixed with Texas Pepper Jelly's Apple/Cherry Habanero finishing sauce (now called Rib Candy on their site). A couple tablespoons of jelly and enough finishing sauce to make your prefered consistancy.
These were simply wonderful - the tartness of the blue cheese mixed with the crunchy wrapper and sweet dipping sauce blended very well indeed.
Here's the finished pic from tonite's cook. Thanks for looking!
So, naturally we decided to make some more roasted and stuffed jalapeno eggrolls. We bought some fairly good size peppers, cut off the cap and cored them, roasted in a 375 oven for 12 minutes so still a little firm then stuffed with the softened cheese mix. These were chilled for a couple hours prior to making the eggrolls so the cheese would firm up again.
We spread about a half teaspoon of Texas Pepper Jelly's Pineapple Habanero on the wrapper then rolled the eggroll like so:
The pics were from the last time.
The dipping sauce was made from the same jelly mixed with Texas Pepper Jelly's Apple/Cherry Habanero finishing sauce (now called Rib Candy on their site). A couple tablespoons of jelly and enough finishing sauce to make your prefered consistancy.
These were simply wonderful - the tartness of the blue cheese mixed with the crunchy wrapper and sweet dipping sauce blended very well indeed.
Here's the finished pic from tonite's cook. Thanks for looking!
