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
Friday's hygge: Chili cheese tops
Ingredients
Instructions
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!
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
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