Chili Cheese and Ham Stick

Chili Cheese and Ham Stick
Chili Cheese and Ham Stick is one unique pulutan or finger food that can be serve these coming holiday celebrations. This may not be ideal for small kids not unless you can find a less potent variety of green chili, but I am sure it will be a great conversation topic on the occasion.

Chili Cheese and Ham Stick - with Mayo Garlic Dip

Chili cheese stick is a popular starter dish at Gerry’s Grill restaurant, although they had made it popular at a restaurant atmosphere chili cheese sticks are constantly one of the best seller on some of the more upscale drinking bars in the Metropolis. On my version of chili cheese stick I have in addition to the cheese added ham strips. To avoid burning the wrappers before the inside is fully cooked, I diped each roll in a mixture of cornstarch and water. The process also makes the wrapper crispier.

Here’s how I made my chili cheese and ham stinks, enjoy.

Ingredients:

16 large size long green chili, siling haba, pangsigang
4 pcs. sweet ham slices, cut into strips
1/2 block 180g Eden cheese, cut into strips
lumpia wrapper
cooking oil

Dipping sauce:

1/2 cup mayonnaise
2-3 cloves garlic, finely minced

Wrapping batter:

1/2 cup cornstarch
1/2 cup water

Cooking procedure:

Chili Cheese and Ham Stick - Gallery

Filling: Slit along the length of each chili and scrape off and discard seeds. Rinse thoroughly with running water and drain. Keep aside.

To Assemble: On a plate place one piece of lumpia wrapper, place 1 chili at one end of the wrapper making sure when rolled the stem of the chili is exposed. Fill the chili cavity with cheese and ham strips, fold ends and roll wrapper. Wet the other end with water to seal. Repeat process with the rest.

Wrapping batter: Mix and blend well cornstarch and water together.

Dipping sauce: Mix and blend well mayonnaise and garlic together, keep aside.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter and deep fry at medium to low heat in batches for 2-3 minutes or until the skins are crisp and turned to golden brown. Remove from wok and drain excess oil. Serve while the skins are still crisp with the prepared dipping sauce.

Chicken Cordon Bleu Rollsl

Comments

  1. MrsLavendulaDecember 20, 2009 at 3:50 PM

    wow this looks like something my hubby would like!

    ReplyDelete
  2. goodmamaJune 7, 2010 at 10:58 PM

    OMG! i already tried to cook this recipe, my ( kano ) hubby love it!after his first bite, he keep on saying ...mmmm, this is very good!crunchy and its really delicious.Thank you! Ut-Man of your wonderful idea in cooking, your recipe is unique and outstanding. You make my day happy.
    God Bless You!

    ReplyDelete
  3. AnonymousJune 9, 2010 at 1:13 AM

    My american husband also love this recipe..thank you for this idea.can you please post more spicy foods.god bless and keep up the good work.

    ReplyDelete
  4. AnonymousDecember 5, 2010 at 8:46 PM

    i will try these recipe...hope it is not spicy as it looks like...^_^

    ReplyDelete
  5. Ferri AngeloDecember 8, 2010 at 7:29 PM

    I once tasted this recipe at a bar at Tiendesitas. It was good. It's perfect as a pulutan. :D

    ReplyDelete
  6. ut-manDecember 10, 2010 at 5:29 PM

    Hi Ferri Angelo,
    Yes I agree, perfect pulutan indeed.

    ReplyDelete
  7. AnonymousJanuary 18, 2011 at 11:01 AM

    Hi,i'll try to prepare this one for my future husband, seems so delicious. Nina Corpus

    ReplyDelete
  8. ut-manJanuary 21, 2011 at 7:08 PM

    Hi Nina,
    It is delish, happy cooking.

    ReplyDelete
  9. AnonymousMarch 7, 2011 at 9:34 AM

    you rock!!!

    ReplyDelete
  10. AnonymousApril 9, 2011 at 9:05 PM

    Tried this at home...Sarap! - Ryan

    ReplyDelete
  11. MaanMay 11, 2011 at 4:02 PM

    Hi! I tried this recipe and was happy with the results. Hope you don't mind if I repost the recipe in my blog. I am mentioning you there. Thanks!

    Maan
    http://theadventuresofsuperboink.blogspot.com/

    ReplyDelete
  12. ut-manMay 21, 2011 at 9:13 PM

    Hi Maan yes you can repost it, happy blogging.

    ReplyDelete
  13. AnonymousJuly 25, 2011 at 11:47 PM

    Its look yummy...ill try to cook this sometime.

    ReplyDelete
  14. AnonymousJuly 29, 2011 at 3:40 AM

    I just finished wrapping the chillies, and can't wait to cook 'em as a surprise for my chilli-loving hubby..He's sure gonna love it! :)
    -Donna

    ReplyDelete
  15. AnonymousJuly 31, 2011 at 2:57 PM

    It really is DYNAMITE! :)

    ReplyDelete
  16. AnonymousAugust 3, 2011 at 4:21 AM

    Wow this is a great idea...You're a Genius Chef! I love all your recipes!

    ReplyDelete
  17. ut-manAugust 5, 2011 at 5:41 PM

    Hi Donna,
    don't forget to share to us his verdict.

    ReplyDelete
  18. musings of a smokin' mindSeptember 6, 2011 at 5:35 PM

    I tried looking for this recipe before but to no avail, until I encountered your post. Thanks for the recipe I'll try at once hehe.
    Salamat =)

    ReplyDelete
  19. pinoyakoSeptember 29, 2011 at 12:21 AM

    I tried this recipe and it is the best! We love it!
    We tried using different peppers (japeno is our favorite), different cheese (used pepper jack cheese - favorite), we used different meat filling (pepperoni and brisket is our favorite).
    Maraming Salamat po!

    ReplyDelete
  20. ut-manOctober 28, 2011 at 9:22 PM

    @pinoyako,
    Salamat din for your feedback and sharing how you cooked your version...

    ReplyDelete
  21. LeeNovember 30, 2011 at 10:39 PM

    Hey Noel, I tried this at Kalye ni Juan Resto sa MOA... it was good! They call it DINAMITA! I'll prepare this sa Noche Buena... dito ako ngayon sa Pinas...si Lee eto Noel~

    ReplyDelete
  22. ut-manDecember 3, 2011 at 4:26 PM

    Hi Lee,
    Nice to hear from you again, are you there for Christmas? I won't be home till next year...

    ReplyDelete
  23. AnonymousDecember 24, 2011 at 4:36 AM

    Tnx 4 the recipe, i'll prepare it for r noche buena.

    ReplyDelete

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