Broiled Stuffed Cheesy Chilies

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.