Spicy Peppers with Cheese (Guindillas Con Queso)

This recipe has been provided by a friend who is known locally as Don Chilli, as he is an aficionado of everything picante (Spicy). Each year he grows crops of cayenne or Jalopeña peppers to add to almost every meal he consumes. He knows about every variety, their strength and where best to obtain the seeds

One dish in particular of Don Chilli´s caught my attention the other day and that was the stuffed Jalopeña pepper with cream cheese, wrapped in jamon or salmon and then deep fried in batter. 

Although its not easy finding fresh peppers here in Spain, he grows them each year on a very small plot of land. If you do no want to consume up to 30 plus chillis a week - as Don Chilli does - then you can always grow a single plant or two in a pot on your terrace and reap a small, but fruitful crop each year.

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Ingredients:
Fresh Jalopeña Chillis
Cream Cheese
Two Egg whites
Thin slices of Jamon or Salmon
Batter

Instructions:
Cut of the tops and scoop out the flesh inside and the pips.
Stuff with cream cheese and replace tops.
Rinse each pepper in water, before rolling in flour, dipping in the whisked egg white and then deep fried for a few moments.

Eat with caution, gusto and anything to balance the sudden burning of your inner cheeks.