quingombos rellenos

The BYM observed that the ingredients I appeared to be using for okra rellenos didn't match those listed on the recipe on my laptop screen, okra and egg aside. So, noting them for future reference:

12 okra (Shreeji's had some today)
12 matchstick-sized slivers of cheese (I used a veggie-speckled cheddar from a Christmas gift box)
1 egg, beaten
1 cup panko
a sploosh or two of peanut oil

Preheat oven to 375 F (350 F convection). Line a cookie sheet with aluminum foil and coat with the peanut oil.

Wash okra. Cut pods open just enough to stuff in the cheese.

Dip in egg and coat in panko.

Bake until you can smell the okra and the panko's toasty brown. I think it took around 20-30 minutes but I wasn't keeping track.


Salsa optional. I did make a quick one since the BYM (reading the recipe) asked for it. This is a simplification of a Mark Bittman recipe (in How to Cook Everything, 1st ed.). Amounts approximate:

14.5 oz can diced tomatoes in tomato juice
3 T chopped onion
1 jalapeno
a sploosh of red wine
1 T dried tarragon
a sploosh of lime juice