Chili Dinamitas

(Acknowledgement: Photos and instructions through the courtesy of Kusina Ni Ella http://kusinaniella.wordpress.com)

Dedicated to the Sitel HP IPG Wave 1 class of Ritch (specially to the following people who shared this snack with me in an evening at Banchetto: April "Princess Effrel" Gohel, Jaja Espiritu, A Constantino, Ji Young Bang, Tim Pulido, Jigz Cuizon, Theo Valeriano, Vicks Balucio and Dan (our guest from Sitel Madrid)     

Warning: Chili Dinamita is not for the faint of heart.

Ingredients:

20 pieces or more New Mexico cayenne pepper a.k.a siling pansigang

1 cup (or 1/4 kilogram) sauteed ground beef with burrito or taco seasoning

20 - 30 pieces of matchstick slices of cheddar (or mozzarella) cheese

1 20-piece pack of lumpia (spring roll) wrapper

2 - 3 1/2 cups of vegetable oil for deep frying

Instructions:

Soak chilis in salted water for 15 minutes. Slice lengthwise and remove the seeds. (If you want them spicy, leave the pith and some seeds but be warned, it will be spicy hot!)

Stuff chilis with cheese and ground beef.

Wrap stuffed chilis in spring roll wrapper.

The spring roll wrapped chilis should look like this. With stems sticking out so you can easily handle the chili dinamita at its stem.

Deep fry until wrapper turns golden brown and place cooked chili dinamitas on paper towels to absorb the oil. 

Great with thousand island dressing, ranch dressing, sour cream and chives or creamy cheese dip.  

Enjoy!