Hello! It has been a while since I posted a recipe on here so today I thought I’d share with you one of my ‘snack hacks’! The lovely Holly at Primula asked whether I’d be interested in creating some snacks using deliciously squeezy Primula cheese, and hopefully you’ll enjoy making these as much as I did! These aren’t suitable if you’re not a fan of spice, so in that case stay tuned to see something a little more tame next week!
You will need:
An assortment of mixed chillies (fresh jalapeno peppers are best if you can get hold of them!)
Half a tube of Primula Light Cheese/Primula original…whichever you prefer!
Breadcrumbs or something similar (I used matzo meal which is very similar in consistency)
Any additions to your filling; chopped crispy bacon, finely diced spring onions, fresh parsley…the more creative the better!
Salt and pepper to season
1. Prepare your chillies! It’s a great idea to wear some disposable rubber gloves for this and avoid rubbing your eyes at all costs! I sliced mine into halves, keeping the stalk on when possible. I then scraped out the seeds and membrane of each half.
Set aside once prepared.
2. Prepare your Primula filling. For these I stuffed half with plain Primula and half with Primula mixed with finely chopped crispy bacon. If you’re mixing ingredients into the Primula, now is the time to do it! Season to taste.
Once the filling is prepared, carefully spoon into the chilli halves.
Once filled, prepare your breadcrumb topping. You can again season this to taste if you’d prefer; parmesan, grated lemon zest and some dried herbs would make great additions. Place the breadcrumb/matzo mixture into a bowl.
3. Carefully coat the Primula filling with the breadcrumb mixture. I found it easier to dip the chillies Primula side down into the mixture, which ensures even coverage. Once breadcrumbed, place onto a baking dish sprayed with vegetable oil.
It also helps to spray/drizzle some oil over the top of the chillies. Once prepared, place into an oven heated to gas 7/220 Celsius for around 25 minutes. They should be piping hot and golden when cooked.
That’s it! They really are very simple to make. I finished the dish with some chopped fresh parsley. Be careful when you bite into them as the filling will be hot! They can also be enjoyed cold if you’d prefer.
We really enjoyed them, and I think they’d be great for a film night with a few drinks.
Do you think you’d be making my Primula Snack Hack? Let me know if you give it a go; I’d love to see pictures!