A Latin Twist ~ Yuca Stuffed Jalapeno Poppers (and Sunday Football)

Yuca Stuffed Jalapeno Poppers

It’s time for Sunday Football…and that means…appetizers.
Yuca Stuffed Jalapeno Poppers

football

My brothers are football fanatics. Well, that’s putting it lightly. The fun in it for me is the appetizers I like to make for game time when we all get together.
Decided to make Jalapeno Poppers. But, instead of using cream cheese as a filler, I opted to use yuca. Another name for yuca is cassava.

For those who do not like jalapenos, try cubanelle peppers.
Made the poppers using both jalapeno and cubanelle peppers.
Some family members don’t like hot peppers, so the cubanelles worked out great.
Even though the membranes and seeds are removed from the jalapenos, there is still a tinge of heat in some of the jalapeno peppers.
Just a heads up for those who need to know that.

Yuca Stuffed Cubanelle Pepper1

The mashed yuca gives the Jalapeno Poppers a latin twist.

Facts about Yuca or (Cassava) by Specialtyproduce.com

Seasons/Availability
Yuca root is available year round.

Current Facts
The Yuca root is most often referred to as cassava. Other common names are manioc and tapioca. The plant is a tropical perennial shrub grown for its starch-filled roots. There are two types of yuca plants cultivated – bitter and sweet. Though the bitter variety contains higher levels of the toxins, linamarin or lotaustralin, within its skin peel, it is still commonly grown.

Description/Taste
Yuca root is long (6-12 inches) and tubular with tapered ends. Its rough brown skin serves as a rind to its starchy white flesh. Yuca root isn’t harvested for its flavor as it is subtle and delicate at best. It is harvested for its starch qualities that make it an extremely versatile vegetable in the kitchen. Yuca root is grated, mashed and fried, transformed into flour, juices, pastes, breads and tapioca.

Nutritional Value
The Yuca root is a low-cost staple starch vegetable for at least a quarter of the world’s population as it is carbohydrate and nutrient dense, making it a valuable source of food energy. Compared to the potato, it is higher in fiber and potassium content, yet it has an insufficient amount of protein, hence a diet of Yuca root alone is not sustainable. The leaves of the yuca plant are the sole source of rich protein.

Applications
Yuca is a starchy root vegetable with a mild flavor reminiscent of tapioca, making it well suited to a wide variety of cooking applications. It can be sliced, grated or pureed, sauteed, fried, boiled or stewed. Use as a natural thickening agent in soups or stews. Unlike most hearty root veggies, yuca spoils quickly so use within a day or two of purchase, or cut into chunks and freeze for several months.

Ethnic/Cultural Info
The Yuca plant is used not just for human food. It is used worldwide for animal feed as well. The leaves are dried to hay form and used as a high-protein roughage source for cattle, goats and sheep.

Geography/History
The Yuca plant originated in Brazil and Paraguay but it does not grow wild. It is a slow growing cultigen, propagated vegetatively, that has been naturalized throughout tropical regions in both the New and Old World, including South America, Asia, Australia and Africa. It prefers a tropical savanna climate but can tolerate rainforest-like conditions. It cannot tolerate flood, frost or drought.

The process of making mashed yuca is similar to making mashed potatoes.
Check out a great post by DominicanFlavor.com, complete with a
photo tutorial on making mashed yuca.

When I made the mashed yuca, I opted for the ‘quick’ method.
Namely, I bought a bag of frozen yuca. It comes peeled and cut. Oh, what a time saver!

frozen yuca (cassava)
Pepper Jack cheese (grated) was also added to the mashed yuca.

poppers 030
The panko bread crumbs add a nice crunch.

Yuca Stuffed Jalapeno Poppers

As to a dipping sauce…I don’t prefer it…but, you certainly can use one.

~     ~     ~

Yuca Stuffed Jalapeno Poppers

Yuca Stuffed Jalapeno Poppers

By Carmen Ortiz of sometimes SAVORY

12 Servings

INGREDIENTS

YUCA FILLING:
4 pieces Yuca, frozen (also called cassava)
1/4 cup Milk, warmed, start with a smaller amount until you reach a mashed, yet stiff consistency
1 cup Pepper jack cheese, shredded
Salt
Pepper
Garlic powder

COATING:
1 cup All-purpose flour
2 jumbo Eggs + 1/8 cup water, for egg wash
2 cups Panko bread crumbs
Salt, pepper and garlic powder (to spice the flour, egg, breadcrumbs)

PEPPERS:
12 jalapeno peppers

OIL FOR FRYING:
Vegetable oil

DIRECTIONS:

COOK YUCA: Place frozen yuca pieces in a large pot of cold, salted water. Bring to a boil over high heat. Then reduce heat to medium. Cook until yuca is soft and fork tender, about 25-40 minutes. Meanwhile, continue with prep work.

COATING: FLOUR, EGG, PANKO BREAD CRUMBS: Place 3 plates on counter, adding each ingredient in a plate. Season each ingredient lightly with salt, pepper and garlic powder. Set aside the three plates of flour, beaten eggs and panko bread crumbs.

CHEESE: Grate cheese. Set aside.

PREP JALAPENO PEPPERS: Wash and dry jalapeno peppers. Put on disposable gloves. Cut Jalapenos in half lengthwise. Remove seeds and membrane. Set aside. Discard gloves.

MASH COOKED YUCA, ADD CHEESE, SPICES: Drain yuca. Remove the spindles. Add warm milk. Season with salt, pepper and garlic. Mash the yuca with a potato masher. Add more milk if needed. Add grated cheese to mashed yuca. Mix.

FILL JALAPENO HALVES WITH MASHED CHEESY YUCA: Add a spoonful of mashed yuca cheese mixture into each pepper half. Place stuffed jalapeno peppers on a plate.

COAT YUCA FILLED JALAPENO PEPPERS: Place each stuffed jalapeno pepper in flour, then egg, then panko bread crumbs. Place the coated stuffed pepper on a plate. Complete process for all peppers. Chill for 15 minutes.

PREPARE OIL FOR FRYING: In a heavy bottomed skillet, add vegetable oil, about halfway up the pan. Heat oil.

FRY THE YUCA JALEPENO POPPERS: Place the coated jalepeno poppers in the skillet, coating side up. After a few minutes, Turn poppers, placing coating facing down. After a few minutes, remove from pan. Place on paper towel lined plate.

SERVE:. Enjoy immediately. Dipping Sauce optional.

PHOTO RECIPE TUTORIAL BY

CARMEN ORTIZ OF SOMETIMES SAVORY

Yuca Stuffed Jalapeno Poppers

COOK YUCA: Place frozen yuca pieces in a large pot of cold, salted water. Bring to a boil over high heat. Then reduce heat to medium. Cook until yuca is soft and fork tender, about 25-40 minutes. Meanwhile, continue with prep work.

yuca or cassava

COATING: FLOUR, EGG, PANKO BREAD CRUMBS: Place 3 plates on counter, adding each ingredient in a plate. Season each ingredient lightly with salt, pepper and garlic powder. Set aside the three plates of flour, beaten eggs and panko bread crumbs.

flour, eggs,panko bread crumbs

CHEESE: Grate cheese. Set aside.

grated pepper jack cheese

PREP JALAPENO PEPPERS: Wash and dry jalapeno peppers. Put on disposable gloves. Cut Jalapenos in half lengthwise. Remove seeds and membrane. Set aside. Discard gloves.

cut jalapeno in half

remove membranes and seeds from jalapeno pepper

cleaned jalapano pepper

MASH COOKED YUCA, ADD CHEESE, SPICES: Drain yuca. Remove the spindles. Add warm milk. Season with salt, pepper and garlic. Mash the yuca with a potato masher. Add more milk if needed. Add grated cheese to mashed yuca. Mix.

cooked yuca - remove core

add spices and mash yuca

add cheese to yuca

FILL JALAPENO HALVES WITH MASHED CHEESY YUCA: Add a spoonful of mashed yuca cheese mixture into each pepper half. Place stuffed jalapeno peppers on a plate.

yuca stuffed jalapeno pepper

COAT YUCA FILLED JALAPENO PEPPERS: Place each stuffed jalapeno pepper in flour, then egg, then panko bread crumbs. Place the coated stuffed pepper on a plate. Complete process for all peppers. Chill for 15 minutes.

dredge jalapeno popper in flour

dip floured jalapeno pepper in egg

place stuffed jalapeno in panko bread crumbs

coated jalapeno poppers

PREPARE OIL FOR FRYING: In a heavy bottomed skillet, add vegetable oil, about halfway up the pan. Heat oil.

FRY THE YUCA JALEPENO POPPERS: Place the coated jalepeno poppers in the skillet, coating side up. After a few minutes, Turn poppers, placing coating facing down. After a few minutes, remove from pan. Place on paper towel lined plate. (Stuffed Cubanelle Pepper on the left)

frying jalapeno poppers and cubanelle poppers

SERVE:. Enjoy immediately. Dipping Sauce optional.

Yuca Stuffed Jalapeno Poppers

Have fun watching Football and enjoy your Yuca Stuffed Jalapeno Poppers!

~ Carmen

sometimes SAVORY
…cooking is art revealed

jalapeno popper

Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.

Posted in Appetizers, Flickr-sometimes SAVORY, Fried food, Main Ingredient: Vegetable | Tagged , , , , , , , , , , , , ,