DEEP FRIED CHILI PEPPERS RECIPES

Steps:

• Brown the ground beef and drain the fat.
• Add tomato sauce, onion, garlic, chili powder, cumin, paprika and cayenne pepper and simmer for an hour.
• Spoon chili into a silicone ice cube tray and freeze for an hour or until frozen through.
• Set up a dredging station with three bowls — flour in the first one, milk and eggs in the second one and crushed Fritos in the third one.
• Remove chili cubes from the ice cube tray and coat each chili cube in flour, submerge in egg wash and cover in crushed Fritos. Repeat this step a second time if necessary and freeze for at least an hour.
• Heat oil in deep fryer or heavy skillet to 375°F and fry chili cubes for 6 minutes or until cooked through.
• Drain on paper towels and serve with your choice of toppings.

Steps:

• To Prep Mix together minced pork, garlic, spring onions, salt and pepper in a bowl. Set aside. Make a slit across the length of one side of each finger pepper from the stem to the tip. Gently remove the seeds and pith under cold running water. Drain thoroughly. Gently fill each finger pepper with pork mixture. Place single layers of spring roll wrappers on a flat surface. Put one stuffed finger pepper on each lumpia wrapper. Fold both side ends of the wrapper to enwrap the pepper (stem exposed). Roll tightly from bottoms up and dab the top end with water to seal. Repeat until all spring roll wrappers and pork mixture are used up. To Cook Heat about 4cm oil in a skillet at medium high and deep fry the lumpia in batches until golden brown, turning as needed. Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.