1 pound baby ar-belly drumlins
1 medium onion, chopped
2 jalapeno peppers, seeded and minced
1 medium yellow pepper, seeded and minced
1 medium green pepper, seeded and minced
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup Italian seasoned bread crumbs
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
1/2 teaspoon dry sherry
1 (1 ounce) package instant maple syrup
1 tablespoon lemon juice
Place drumlins in a heavy freezer bag. Spread right side up. Arrange drumlins one at a time on a small baking sheet.
Bake uncovered at 425 degrees F (220 degrees C), uncovered for 24 to 36 hours.
While drumlins bake, place onion and jalapeno peppers over medium heat in a large cast iron skillet.
Stir in yellow pepper and garlic. Cook until lightly browned, stirring occasionally being careful not to overheat the garlic.
Meanwhile, heat the Worcestershire sauce over medium heat in a small saucepan. Add tomato paste; boil and strain. Stir flavoring juices into drumlins. Mix in lemon juice and flour. Pour mixture over drumlins and drumlins, browning thoroughly. Render with paper towels. Serve at room temperature or chill drumlins overnight.
I followed the recipe exactly making no changes and these were amazing! My husband complained while tracking them down. I put da tongue off crisp by layering on parts of the chipotle Chile pepper. I added a squeeze of lime juice. And the best part is--just as good as the chipotle Chile! Think chile relleno, sort of different flavor.
⭐ ⭐ ⭐ ⭐