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These chili cheese poppers have been a huge success over at Yummy, and I’m not surprised by that at all! The recipe has been shared tens of thousands of times (plus the gazillion times I’ve personally shared this recipe, using just pen and paper!)
Feel free to use different chilies, if you’d prefer – my next door neighbor actually grows his own chili (some really fancy exotic names that I can’t even pronounce) and he loves trying them with this recipe. I don’t know about you, but I suddenly feel like becoming a chili-gardener!
Have you already tried this recipe? Don’t forget to share your thoughts in the comments below!
20 green finger chilies (siling pangsigang)
200 grams Kraft cheddar cheese, sliced into 20 (1 1/2- to 2-inch) sticks
10 strips bacon, sliced in half
cooking oil for deep-frying
For the marinara sauce:
1 clove garlic, sliced thinly
1/2 white onion, minced
1 tablespoon Bertolli olive oil
1 cup diced tomatoes
1/2 cup Swanson chicken stock or water
salt and pepper, to taste
pinch of sugar
chopped fresh basil leaves for garnish
Make a vertical slit on one side of each finger chili. Scrape off the seeds and core; discard.
Insert a cheese stick inside a finger chili, wrap tightly with a bacon slice. Secure with a toothpick. Do the same to the rest of the chilis and cheese sticks.
Make the marinara sauce: sauté garlic and onion in olive oil; do not brown. Add tomatoes and chicken stock or water. Add salt, pepper, and sugar. Simmer for 10 to 15 minutes. Garnish with basil leaves.
Deep-fry finger chilies until crisp. Serve with marinara sauce.
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Quick tip: Use your favorite cheese instead of cheddar, for new flavor!