Chilli Cheese Bites (like the Burger King ones)
Discussion
I recently bought a deep fat fryer and have been making the most unhealthiest meals known to man over the Easter weekend. Now I'm reasonably handy in the kitchen and can figure out most meals but I'm having trouble making some chilli cheese bites much like the ones they serve in Burger King. I did the following.
Extra mature cheese warmed slightly in the microwave make it easier to roll in my hand
Scotch Bonnets finally chopped.
Egg yolk beat slightly.
Flour and breadcrumbs with some all purpose seasoning mixed in.
Roll the cheese and SB's together cover in yolk cover in the flour/bread crumb mix wack in the fryer.
Take out notice the cheese has melted out.
Put rest on the plate
Get some BBQ sauce in a small dish
Dip cheesy remains in dip and eat
Clutch chest and complain of sharp pains
Go back for some more.
Joking aside. What can I do to make the cheese not leak out into the oil? I've never really deep fried food. Mum wasn't a big fried food fan so its one of the few things I didn't pick up from her. When I have fried its always been shallow fried.
Extra mature cheese warmed slightly in the microwave make it easier to roll in my hand
Scotch Bonnets finally chopped.
Egg yolk beat slightly.
Flour and breadcrumbs with some all purpose seasoning mixed in.
Roll the cheese and SB's together cover in yolk cover in the flour/bread crumb mix wack in the fryer.
Take out notice the cheese has melted out.
Put rest on the plate
Get some BBQ sauce in a small dish
Dip cheesy remains in dip and eat
Clutch chest and complain of sharp pains
Go back for some more.
Joking aside. What can I do to make the cheese not leak out into the oil? I've never really deep fried food. Mum wasn't a big fried food fan so its one of the few things I didn't pick up from her. When I have fried its always been shallow fried.
Refrigeration is definitely the way to go, the other thing I would suggest is creating more of a barrier between the cheese and the crumb, I would suggest the following:
- Form the chilli/cheese bites at room temperature as you have been doing (I would use grated monterey jack cheese for this).
- Roll the bites in a light oil such as sunflower or groundnut.
- Roll the bites in seasoned flour (salt, white pepper and cayenne).
- Refrigerate for at least 1 hour.
- Roll the bites in an egg wash, then crumb (panko breadcrumbs would work nicely with this).
- Deep fry.
Wadeski said:
Why not try stuffing the pepper, then wrap in bacon, seal with toothpick them dip, crumb, fry
I'm pretty hardcore with pepper but even I draw the line at stuffing a whole Scotch Bonnet lol. That and I don't eat meat. But I do like stuffed peppers.
As for the cheese. I don't think they use a mozzarella. It tastes more like a cheddar/processed cheese. Probably the cheapest they can find. I'll give it a go with a couple of layers and see how I get on.
Cheers guys.
Miguel Alvarez said:
I'm pretty hardcore with pepper but even I draw the line at stuffing a whole Scotch Bonnet lol.
That and I don't eat meat. But I do like stuffed peppers.
As for the cheese. I don't think they use a mozzarella. It tastes more like a cheddar/processed cheese. Probably the cheapest they can find. I'll give it a go with a couple of layers and see how I get on.
Cheers guys.
It's a processed cheese, sharp cheddar would work better than mozzarella with the chillis. That and I don't eat meat. But I do like stuffed peppers.
As for the cheese. I don't think they use a mozzarella. It tastes more like a cheddar/processed cheese. Probably the cheapest they can find. I'll give it a go with a couple of layers and see how I get on.
Cheers guys.
Try what SVX said as it should work as I do the extra barrier but don't refrigerate again and it never leaks.
If not make the cheese and scotch bonnet mix and stuff it in a Jalapeno. I've done this and done both breadcrumbs and a pakora batter. Delicious.
Had the urge last night for some of these so run across to my local shop and got some eggs and cheap processed cheese slices like the type you put on a burger.
Beat two eggs and added flour, salt and pepper to the mix until it was a really thick paste.
Put the cheese slices in a bowl sprinkled chilli powder and chopped up scotch bonnets and thyme.
Add another layer and repeat above.
Melt slightly in the microwave.
Rolled the cheesy mess into a big ball.
Cut the big ball into small pieces and rolled in the palm of my hand and through it in the batter mix.
Take the balls out the batter and into a paper bag with some flour and breadcrumbs and shake till coated.
Drop them into the deep fat fryer.
Serve in a cheap looking bowl with some bbq sauce.
BOSH!!
Clutch heart.
Excuse the quick camera phone pic. I'll take some proper pics next time.
Beat two eggs and added flour, salt and pepper to the mix until it was a really thick paste.
Put the cheese slices in a bowl sprinkled chilli powder and chopped up scotch bonnets and thyme.
Add another layer and repeat above.
Melt slightly in the microwave.
Rolled the cheesy mess into a big ball.
Cut the big ball into small pieces and rolled in the palm of my hand and through it in the batter mix.
Take the balls out the batter and into a paper bag with some flour and breadcrumbs and shake till coated.
Drop them into the deep fat fryer.
Serve in a cheap looking bowl with some bbq sauce.
BOSH!!
Clutch heart.
Excuse the quick camera phone pic. I'll take some proper pics next time.
I've made cheese balls a few times over the last month or so while trying to perfect a recipe.
I typically use whatever cheese is in the fridge (grated fine) and ensure to include mozzarella and some cream cheese. Season, mix (including chilli if desired) and divide before rolling into balls. The size of the ball I have found to be the critical factor. A smaller ball allows the heat to penetrate to the centre faster ensuring fully melted cheese before invariably bursting. About 50mm diameter seems to work.
Triple coat in breadcrumbs using beaten egg to bind and into the fryer (about 170) for just over a minute until the first one looks like popping!
Probably not for the Weight Watchers diet though....
I typically use whatever cheese is in the fridge (grated fine) and ensure to include mozzarella and some cream cheese. Season, mix (including chilli if desired) and divide before rolling into balls. The size of the ball I have found to be the critical factor. A smaller ball allows the heat to penetrate to the centre faster ensuring fully melted cheese before invariably bursting. About 50mm diameter seems to work.
Triple coat in breadcrumbs using beaten egg to bind and into the fryer (about 170) for just over a minute until the first one looks like popping!
Probably not for the Weight Watchers diet though....
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