Our family had a very active day outdoors today. We planted garlic for our italian-american cooking. The garlic needs a winter to grow and hopefully we’ll have lots of it next summer. We also did some maintenance on the house to get ready for the long swedish winter: we put another coat of oil on the wood on the front porch to make it last better under the snow. After an active day like this we wanted a nice Sunday supper. My son had one request: corn-on-the-cob. I also had some leftover jalapeño peppers after making Hot Pepper Jelly that I didn’t want to go to waste so I decided for an easy-to-make Tex Mex-buffet where everyone could pick their favorites.
There are two recipes I want to share with you. The Jalapeño Poppers of course and then our Quesadillas that are so easy-to-make that I am almost embarrased to call it a recipe. But hey, they taste good! You’ll need:
For the Jalapeño Poppers:
• 10-12 jalapeño peppers
• 3.5 oz (100 gram) Philadelphia Cream Cheese
• 3.5 oz. (100 gram) Cheddar Cheese, shredded (riven)
• salt and garlic salt for seasoning
• all-purpose flour (vetemjöl)
• Panko asian breadcrumbs (Panko asiatiskt ströbröd)
• Rape seed or Canola oil for deep frying (rapsolja för fritering)
Always wear latex gloves when handeling the jalapeño. Cut the jalapeño lengthwise and remove all seeds and membranes. Mix together Philadelphia and Cheddar cheese with a fork and season with salt and garlic salt. Stuff the jalapeños with the cheese mix and close them. Put them on a plate. Pour milk in a bowl and put flour in another bowl. Dip the jalapeños first in the milk, then coat them with flour and put them on a plate. Let them dry for 10-15 minutes.
Now put Panko in a bowl. Dip the jalapeños quickly in milk and coat them with Panko. Let them dry on a plate for 10 minutes and repeat the procedure with milk and Panko once more so that the jalapeños are covered.
Heat up an inch (2,5 cm) of oil in a deep frying pan or enamel (emalj) pot. It should be hot enough for a piece of white bread to turn golden brown when put in the oil. Deep fry the Jalapeño Poppers a couple of minutes and turn them so that they are golden brown all over. Let them dry off a bit on paper towels and serve as an appetizer, side or on a buffet.
And now for the Quesadillas. You’ll need:
• A bunch of wheat tortillas
• Brie cheese
• Your favorite ready made text mex salsa
• Slices of Serrano or Parma ham if you are a meat eater
• Rape seed or canola oil (rapsolja)
Slice the brie cheese using a knife (keep it refrigerated until it is time to slice so that the cheese is easy to work with when you slice it). Take a tortilla and spread some oil on one side of it using a cooking brush. Put a couple of slices of cheese on the oiled side. Spread a couple of tablespoons of salsa over it. The meat eater puts a slice or two of serrano or parma ham on ut now. Some more cheese. Take another tortilla and spread oil on one side. Put it on the tortilla you’ve been working with oil side diwn and press together.
Repeat until you have as many Quesadillas as desired. Use a Grill Frying Pan (grillpanna) (or a regular frying pan) to fry the quesadillas on both sides so that you’ll get a nice grill pattern and so that the cheese melts. You can also use your Barbecue Grill for your cookout or BBQ party. Cut the quesadillas in four slices and serve warm.