During these days at home I seem to be spending more time in my kitchen trying new recipes. The recipes that I have been making are very delicious, and today’s recipe is no exception. All the ingredients are available here in Sayulita. I am sharing a Mexican recipe with you that I know you will all really like. It is called a Jalapeno Popper Casserole; it is so delicious! The flavors will always transport you to Sayulita!
-6 largish fresh jalapeños
-6 eggs, separated
-your favourite grated cheese. (In Mexico I like to use Manchego de Cabra or goat cheese. When I am in Victoria, I like to use a grating cheese called Caprano. It is also a very flavorful goat cheese. I like to make my filling by softening some cream-cheese, then adding the grated cheese and a bit of finely chopped fresh cilantro.)
-1 package of regular cut bacon. (Bacon can be very salty, so I always use packaged bacon. This way I can read the percentage of sodium on the back.)
- Preheat the oven to 400 degrees.
- Slice the jalapeños in half lengthwise. Please wear gloves when handling the jalapeños. These can be very spicy, and the oils will stick to your fingers. I once did not use gloves and was I ever sorry! I rubbed my eye and it was burning for hours from the capsicum!
- Remove the seeds and membrane from the jalapenos. If you like it spicy, you can leave in the seeds and membrane, as they are where most of the heat comes from.
- Stuff each jalapeño half with the cheese mixture.
- Lay filled jalapeno peppers into an appropriate sized baking dish.
- Gently beat the egg yolks till light colored.
- Beat the egg whites until stiff but still glossy. (If you add ½ teaspoon Crème of Tartar to the whites when they begin to get frothy, this helps to stabilize the whites after they are beaten.)
- Gently fold the whites into the yolks. Add about ¼ of the whites first, then stir to lighten the yolks, and then gently fold in the remaining whites. (To fold, use a rubber or silicone spatula, and turn the egg whites into the yolks. The important part here is to NOT STIR. Think about cutting into the batter and then gently lift up some of the whites, and fold them over gently into the yolks, repeating over and over until very carefully combined.)
- Pour this egg mixture over the peppers.
- Lightly cover with foil.
- Bake for 20 minutes
- Remove the baking dish from the oven.
- Cover the top of the casserole with the strips of bacon.
- Bake for 30 minutes more, or until the bacon is cooked. (Check after 15 minutes. The bacon will have shrunk, so at this point I like to add more bacon to the shrunken edges and then continue baking.)
This Jalapeno Casserole was so yummy and transported me back to my Sayulita kitchen when I made it in Victoria! You must try it.
If you have any questions or comments you can reach me through my Sayulita Life Web Page.
*Written by: Karina Shecter