Dynamite or Stuffed Chili Sticks is no new concept as several restaurants in our country are already serving them as appetizers or pulutan.
The long finger chilis with their stalks resembles the shape of the dynamite, thus the name. Well, it also involves a hot explosion in your mouth in case you’re wondering.
It is also important to know that what makes the Dynamite a great appetizer is not just the spiciness but the stuffing as well. Most of them include at least a cheesy stuffing, but in this recipe, we’ll go a notch higher.
We will be stuffing it with delicious seasoned beef, and of course, cheese, to add a burst of flavor and spiciness in every bite! Learn about it here:
INGREDIENTS:
- 20 finger chilies (siling pansigang)
- 20 spring roll (lumpia) wrappers
- ½ kg ground beef
- 1 40 g- pack taco seasoning mix
- 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
HOW TO COOK:
- Heat 2 tbsp vegetable oil in pan and sauté onion and garlic.
- Add ground beef and taco seasoning.
- Season with beef with salt and pepper, to taste.
- Cook for beef for 10 to 15 minutes then set aside.
- Wash the finger chilis.
- Cut them longitudinally (create a long slit from the cap of the chili to its tip).
- Remove the seeds and the white stuff from the inside of the chili. Don’t cut out the stalk.
- Stuff each piece of chili with the ground beef and a strip of cheese.
- Wrap your stuffed chilis with your lumpia wrappers as you would a wrap a spring roll or lumpiang shanghai.
- In a cooking pan, deep fry the chili rolls in medium heat. Fry for 5 to 7 minutes or until the wraps turn golden brown. Serve hot.
IMAGE: flickr.com
Also try: Bacon Wrapped Chili Sticks
