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
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!
