Ingredients:
20 finger chilies
20 spring roll wrappers
½ kilo ground beef, pork or chicken
1 tbsp Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Red Pepper Flakes
1/4 Oregano Seasoning
1/2 tsp Paprika Powder
1 1/2 tsps Cumin
1 tsp Salt
1 tsp Black Pepper
1 Medium Onion
3 Cloves Garlic
2 tbsp Vegetable Oil for sautéing
3 cups Vegetable Oil for frying
Cheddar Cheese, cut into strips
Salt and Pepper, to taste
Dynamite
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Heat oil in pan.
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Sauté onion and garlic and add the meat, taco seasoning and season it with salt and pepper to taste.
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Cook for 10 to 15 minutes then set aside.
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Wash the chilies and cut them longitudinally, like creating a slit from the cap of the chili and near its tip.
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Remove the insides of the chili (seeds and white stuff). Let the stalk remain the optic.
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Stuff each chili with your cooked meat and a strip of cheese. Wrap your stuffed chilis with your lumpia wrappers as you would do a spring roll.
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Deep fry your chili rolls in medium heat in a cooking pan for 5-7 minutes or until the wraps turn into a golden brown color.
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Serve hot.