What happens when Philipino Loco Mocos and Jalapeño Poppers get together? It’s an incredible fusion of flavors you need to try!
Ingredients
Jalapeño Poppers
1 lb ground beef
6 jalapeños
2 eggs
Rice, cooked
3 mushrooms, chopped
Half an onion, diced
Brown Gravy
2 Cups beef broth
3 mushrooms, halved
Half an onion, quartered
2 sprigs fresh rosemary
2 Tbsp cornstarch
Half a stick of butter
Instructions
For the gravy
Melt butter in a pan and add onion, mushrooms and rosemary to cook and allow the aromatics come out.
Add beef broth and simmer to develop flavor in broth.
Add corn starch slurry to thicken gravy.
Pour through a strainer (keeping the onion and mushroom).
Add half the gravy to an ice tray and freeze to make adding gravy into poppers easier and will melt when cooking poppers, keep other half for later.
For the poppers
Preheat grill, smoker or oven to 300°F degrees.
Slice one side of the jalapeños to create a large enough opening to deseed and devein the jalapeños, keeping the top.
Add cooked rice inside the jalapeños.
Dice onion from the gravy and add to jalapeños.
Chop mushrooms from the gravy and add to the jalapeños.
Hard fry eggs, chop and add to jalapeños.
Add frozen gravy to the jalapeños and close the jalapeños with the sliced top.
Generously season ground beef with Spanglish Asadero All Purpose seasoning and form 6 meatballs.
Smash the meatballs between 2 pieces of parchment paper to flatten.
Wrap the smashed beef patties around the jalapeños, sprinkle again with All Purpose Seasoning and cook in your grill, smoker or oven until jalapeños begin to soften.
Take out popper and drizzle with gravy and sprinkle on chopped fried egg and chives and enjoy!
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