I miss eating “dinamita” or dynamite. It can be a snack food, appetizer or fun party food. It tastes crispy, crunchy, a little bit spicy and salty. So late this afternoon, I decided to cook dynamite chili.
INGREDIENTS:
40 finger chilies (siling pansigang)
40 spring roll (lumpia) wrappers
1 kilo ground beef
2 40 grams pack taco seasoning mix
2 medium onion
5 cloves garlic
4 tbsp vegetable oil for sautéing
6 cups vegetable oil for frying
cheddar cheese, cut into strips
salt and pepper, to taste
INSTRUCTIONS:
Heat the pan. Saute onion and garlic, then add ground beef and taco seasoning.
Wash the chilies. Make a slit cut from the cap of the chili up to near tip to open it and remove the seeds and the white stuff. For better presentation, do not cut the stalk.
Put inside the chili the cooked ground beef and a strip of cheese, and wrap with lumpia wrapper.
In medium heat temperature, deep fry the dynamite chili roll for 5 to 7 minutes or until it turns golden brown.
