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Friday’s hygge: Chili cheese tops

This Friday’s hygge is homemade chili cheese tops! So delicious and crispy and filled with melted cheese and chilli, of course. I’ve used chili from this chili oil, but you can easily use minced jalapenos or fresh chopped chili. Serve chili cheese tops with, e.g., tarragon dip, chili dip with feta or just ketchup. They are perfect Friday hygge! Enjoy

Chili cheese tops

Snacks for 4-6 persons
Preperation 15 min. / Cooking 15 min. / Total 30 min.
Ingredients

Chili cheese tops

150 g grated mozzarella

150 g grated cheddar

50 g Philadelphia

2 tsp. chili oil or chopped jalapenos

1 tsp. paprika

1 tsp. garlic powder

2 egg, whisked

60 g all-purpose flour

50 g panko bread crumbs or ordinary bread crumbs

Salt and pepper

1 liter frying oil

Approach

Chili cheese tops

Mix together the cheese, chili, paprika and garlic powder in a bowl. Form about 15 equal balls. Roll the balls in the flour, eggs and then the panko bread crumbs (seasoned with salt and pepper).

Heat the oil to approx. 170 C in a pot. Dip a toothpick into the hot oil—if it sizzles and bubbles around it, the oil is warm. Fry the chili cheese tops for 5-6 min. They should be golden, but watch out they can brown very quickly. Place them on a dish lined with kitchen towel. Let them cool a bit and then serve them immediately. Enjoy!

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