MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jalapeno Poppers w/Serrano Sour Cream Dip
 Categories: Appetisers, Dips, Chilies, Dairy
      Yield: 8 Servings
 
      8 lg Jalapenos

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Yoghurt cheese
      1 sl Bacon, cooked crisp, in
           - small pieces *
      1 cl Garlic; minced
        pn Salt

MMMMM---------------------------BATTER--------------------------------
      1 lg Pastured egg; separated

MMMMM-------------------SERRANO SOUR CREAM DIP------------------------
      2 tb Serrano & Garlic Aioli **
    1/4 c  Sour cream or creme fraiche
      1 tb Apple cider vinegar
 
  * substitute Baco's for a no-meat version
  ** Separate recipe
  
  Blend the aioli and the sour cream and serve with the
  poppers!
  
  Roast the jalapenos at 400 F/205 C (I use a toaster oven)
  for about 15-20 minutes or until the skin is blistered and
  brown, turning about half way through. Alternatively, you
  can roast the jalapenos on a comal or cast iron skillet
  until done. Place the roasted jalapenos in a dish towel
  and allow to rest for about 10 minutes (this will help
  with the skin removal).
  
  Remove the skin. Make a small vertical slit in the
  jalapenos, careful not to remove the stem, and clean out
  the seeds.
  
  To make the filling, mix the yogurt cheese, salt and
  garlic together until combined. Add the bacon pieces.
  
  Fill the jalapenos with a spoonful of filling and pinch
  them closed.
  
  To make the batter, add the egg white to a mixing bowl of
  a stand mixer (or use a hand mixer) and whip until stiff
  peaks are formed, about 2-3 minutes. While the egg white
  is being whipped, add the egg yolk to a bowl and whisk
  until light and frothy, about 30 seconds. Fold the stiff
  egg white gently into the egg yolk.
  
  Heat up a cast iron skillet on medium high heat. When the
  pan is hot, add bacon grease or ghee to the pan. Dip the
  stuffed jalapenos in the batter to coat and then saute in
  the skillet until the edges brown. Flip the jalapenos and
  cook on the other side. When nicely browned, remove to a
  plate. Continue to cook in batches until completed.
  
  Serve with Serrano Sour Cream Dip.
  
  Recipe by Lindsey - The Homemade Mommy
  
  From: http://www.foodrenegade.com
  
  Uncle Dirty Dave's Kitchen
 
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