Chilies stuffed with a potato and Mooz chili toasty cheese and topped with crushed crunchy corn chips.
Recipe Tags
Veg
Easy
Dinner Party
Mexican
Grilling
Microwaving
Appetizers
Healthy
Ingredients Serving: 24
12 large size jalapeno or other big chilies, cut into two vertically, and core and seeds removed
1 Teaspoon oil
1 teaspoon grated fresh ginger
1 large baking potato, boiled, peeled and mashed (about 1 heaped cup mashed potato)
¼ cup frozen, defrosted green peas or corn
1 teaspoon roasted dhania jeera powder
1 teaspoon amchur (dried mango) powder
½ teaspoon red chili powder or to taste
Salt to taste
½ cup Mooz Chily Toasty cheese , grated or sliced thin
Corn tortilla chips, crushed fine for topping
Instructions
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 or thinly sliced Mooz Chily Toasty 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’ . 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 F oven for 5 minutes or until the topping is golden and fragrant and the cheese is melted.
Reviews (2)  
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Aug-05-2016
Ashwita kumar   Aug-05-2016
so yummy and cheesy! beautiful
Aug-01-2016
Madhulata Juneja   Aug-01-2016
amazing Sandhya! I am going to try it super soon :)
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 or thinly sliced Mooz Chily Toasty 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’ . 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 F oven for 5 minutes or until the topping is golden and fragrant and the cheese is melted.
INGREDIENTS
SERVING: 24
12 large size jalapeno or other big chilies, cut into two vertically, and core and seeds removed
1 Teaspoon oil
1 teaspoon grated fresh ginger
1 large baking potato, boiled, peeled and mashed (about 1 heaped cup mashed potato)
¼ cup frozen, defrosted green peas or corn
1 teaspoon roasted dhania jeera powder
1 teaspoon amchur (dried mango) powder
½ teaspoon red chili powder or to taste
Salt to taste
½ cup Mooz Chily Toasty cheese , grated or sliced thin
Corn tortilla chips, crushed fine for topping
Broiled Stuffed Cheesy Chilies - Reviews
Recent Reviews
4.5
2 Reviews
Aug-05-2016
so yummy and cheesy! beautiful
Aug-01-2016
amazing Sandhya! I am going to try it super soon :)
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