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Ultimate Chili popper with Pulled beef Nachos

Ultimate Chili popper served with Pulled beef Nachos

Ultimate Chili popper served with Pulled beef Nachos

For the filling: combine
1 cup cream cheese
100g grated clover cheddar cheese
100g clover feta cheese, crumbled
3T finely chopped chives
3T roughly chopped parsley
3T roughly chopped pepperdews
12-15 large jalapeno pepper for stuffing
12 - 15 rashes of streaky bacon

For the batter: blend together
1 cup semolina
1 cup cake flour
A pinch of salt
1/4 cup sugar
4t baking powder
1 free range egg
1 cup milk
Oil for deep frying

Cut a slit down the side of the jalapeño and fill with the cheesy filing before wrapping with the bacon and skewering with a large skewer.
Heat the oil for deep-frying. Holding the skewer, dip the stuffed chilli in the batter, coating it well before holding the skewer and carefully frying in the oil until golden and crisp on the outside. About 5-7 minutes.

Pulled beef Nachos with queso fondito and charred corn
For the pulled beef
3T oil
1kg beef short rib
1 onion, roughly chopped
1 stalk celery, finely cubed
1 carrot, finely diced
6 cloves garlic, roughly chopped
2 bay leaves
2T tomato paste
1 double espresso
2T chopped chipotle peppers in adobo source
3T brown sugar
3 cups chicken stock
1 cup water
Salt and freshly ground black pepper

For the queso fondito
4T butter
3T flour
3 cups milk
150g clover cheddar cheese, grated
100g clover gouda, grated
Salt and freshly ground black pepper to taste
Corn tortilla chips to serve
Roughly chopped coriander to garnish
Thinly sliced spring onions, to garnish
Guacamole to serve
Limes to squeeze over

Heat the oil over a high heat before adding the beef and browning evenly ensuring the meat is properly caramelised.
Add the onions, celery, carrots and garlic to the pot along with the tomato paste and coffee, cook until the liquid has almost reduced before adding the chipotle and brown sugar along with the stock and water. Season lightly before simmering gently with the lid on for 2 hours or until the meat is pull apart oft and the bones and easily removed. Remove the meat from the pot and simmer the sauce slightly until slightly thickened.
Allow the meat to cool before removing the bone and shredding the meat. Add the meat to the sauce and season lightly.

For the queso
Melt the butter over a medium heat before adding the flour and cooking for about 1 minute before slowly adding the milk, stirring continuously until smooth then slowly start adding the cheese. Season with salt and freshly ground black pepper.
Layer the corn chips on a large baking tray before pouring the cheese sauce over. Place under the grill for 5 minutes or until the sauce just starts to bubble and brown. Add the pulled beef and top with the coriander, spring onion, guacamole and fresh limes.

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