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Home > Recipes > Appetizers > User Submitted > Ricotta and Cream Cheese Chili Poppers with Kiwi Salsa

Ricotta and Cream Cheese Chili Poppers with Kiwi Salsa
Submitted by Deeba

Ricotta and Cream Cheese Chili Poppers with Kiwi Salsa

“ The poppers were darned delicious little bites. They got created in an attempt to use up some left over home made ricotta that I had made for roasted bell peppers and ricotta bruschetta 2 days ago. I eye balled the ingredients, and have to say these little poppers were wonderful. {For those who don't like the eggy smell in food, the egg in here didn't add any eggy flavours}."

Ingredients

250gms ricotta, well drained {home made recipe here}
3-4 tbsps cream cheese
1 egg
4 tbsps plain flour
1-2 fresh green chillies, {or jalapeños}
1/2 tsp salt {cream cheese has salt of its own}
1/4 tsp baking soda


Instructions

Method:
Whiz the ricotta, cream cheese and egg in a processor until smooth. Add the remaining ingredients and process for a minute till uniformly mixed.
Heat about 4 inches of oil in a heavy bottom pan. Drop tea spoonfuls of batter into hot oil, and cook until both sides evenly browned. {Make sure the oil isn't too hot, or they will over-brown and might remain uncooked within. Also don't overcrowd the pan, else they might stick to each other}
Drain from oil onto paper napkins to absorb extra oil. Serve hot / warm with kiwi salsa! POP... they're YUM!!

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Servings

4-6

Nutritional Information
Per Serving

no nutrition information available