Inside-Out Chili Poppers with Tomato Sauce
Chili poppers are hands down one of the best food types out there, but we all know that the deep fried batter isn’t going to work out for us. So I found a solution: the inside-out chili popper. Basically the same ingredients as a regular chili popper, but just wrapped up in a new way, and without the bad stuff. (Don’t worry, it’ll make sense soon.)
These make for impressive and tasty canapés for a dinner party, or double them up and serve them as a main meal.
1 tin of whole, peeled tomato
6 thin-sliced sirloin steaks
2 jalapeño chilis, chopped finely
1 pack bacon
Olive oil for cooking
Mixed herbs, salt and pepper to taste
1 clove garlic, crushed
*Optional: feta or cream cheese
1. Preheat your oven to 180.
2. Braise the garlic in a medium heat pan with olive oil. As soon as the garlic starts to brown, add the tinned tomato. Cook on medium heat, stirring occasionally.
3. Chop up your 2 jalapeño chilis, and add 1 of them to the sauce. Add herbs, salt and pepper to taste.
5. Pre-fry your bacon for a few minutes on either side so that it is cooked through but not yet crispy.
6. If you are adding feta, add to the jalapeño chilis now. If not, just mix herbs, salt and pepper into the chili.
7. Place the steak raw side down, layer with a piece of bacon, and pile on jalapeño mix in the centre.
8. Roll up and hold with toothpicks. Drizzle with olive oil and place in the hot oven.
9. Cook for about 20 minutes or until browned.
10. Finish off your slow-cooked sauce. The prolonged heat should break up the pieces of whole tomato, if they have not broken up, use a masher to do so.
11. Serve and enjoy! I plated mine on some fresh chopped lettuce and coriander, with a side of sweet potato chops. You can find the recipe for those here.