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RECIPES/Appetizers
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 leftover homemade 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}.
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Recommended Servings
4-6
COOKING
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INGREDIENTS
1 cup ricotta, well drained {home made recipe here}
3 - 4 tbsp cream cheese
1 egg
4 tbsp 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:
Whisk 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 teaspoonfuls 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!!
RECIPE FACTS

Servings: 4-6

Nutritional information per serving

No nutrition information available

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