Jay’s got some pictures up here, but hasn’t added explanatory text yet.
If you flip through them fast enough, you’ll have a chupaqueso movie! (Jay takes a LOT of pictures.)
Jay’s got some pictures up here, but hasn’t added explanatory text yet.
If you flip through them fast enough, you’ll have a chupaqueso movie! (Jay takes a LOT of pictures.)
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Dude, that one with the jalepenos looks GOOD…which reminds me, do you guys take recipe submissions? Cuz I’ve got two words…kimchi chupaqueso. >^.^
Pixels are cheap.
Um….. does it have to be spicy, or can we just use cheese and the fillings that WE like? I’m just curious….
Of COURSE you can use what you like. Jay’s demonstrating spicy, but the demo should make it clear that you can put almost ANYTHING in one of these.
I just made my first chupaqueso, I think it was too much for me. I used a cheddar shell with pepper jack filling. It tasted ok, very cheesy. (It kinda tasted like eating the doritos dust straight) Anyway, it kinda gave me indigestion. Apparently my cheese-fu is weak.
Only the first one is spicy. The second one is pizza-y, with pepperoni, olives, and mushrooms.
Of course, both Howard and I love spicy stuff, but that doesn’t mean you have to.
I did a marinara (italian red sauce) chupaqueso over the weekend. Turned out pretty nice.
I used the small (about the size of one egg over easy) cast iron skillet, and some low-moisture pre-shredded mozarella. I added a pat of butter to reduce stickiness because the cheese is pretty dry, most of that stayed in the pan.
I added the marinara after turning and removing the chupaqueso from the pan, mostly because fried tomato paste with oregano and basil (and whatever else goes into a good marinara) sounded like a bad idea.
I should’ve thrown in a little parmesan or asiago, but it was still tasty and gone in 60 seconds.
Mew
That’s the biggest problem with these things. If you eat them slowly, they lose their appeal (the cheese in the middle hardens). If you eat them quickly… well, like you said, “gone in 60 seconds.”
–Howard
Ok, so here’s the recipe submission since I can’t figure out where else you would want me to put it…fry kimchi and a little ham with a teeny bit of cooking oil (just enough so the kimchi doesn’t stick and burn), then take it out of the pan…put that, and a couple spoonfuls of cottage cheese (try to get as much curd and as little whey as possible) in a cheddar chupaqueso shell. Also, if you don’t have kimchi, the same proceedure with green cabbage and lots of red pepper, plus a little swiss, is also very tasty.
I tried the cottage cheese because it was the only other cheese in the house at the time, and it melts surprisingly well, all things considered, and takes a little of the bite out of the kimchi.
I love how one of the pics shows it on a plate with a fork. None of the ones I have made have gotten any further than a paper towel to cool for a couple seconds.
Does anyone know what that omelet pan is called? The one that you cook your omelet in and then hit a button and it tri-folds it all nice and neet for you? I remember seeing an infomercial on it, but I cannot remember what it was called…
Anywhoo….I wonder how well that would work? My chuppys get kind of tough to fold some times, (I’m prolly not filling and folding fast enough.) so I figure that a quick folding pan could be the answer!
Personal Favorite: Chedder base, Mozz/Colby filler, Sweet Banana Peppers, Pepperoni, and top it with some Taco Sauce. mmm MMM Yummy!
It’s easier if you only fold it in half like I do. >^.~
I’ve seen the omelet pan you’re talking about, check here:
http://smartinventions.com/omeletpan.asp
I dunno how well it’d work. The topside needs to fry for a bit, so you’d still have to flip it. There’s another pan out there for making and flipping pancakes that has a hinged top half. Creating a hybrid of the two would probably put you on the start to chupaqueso mass production.
But you’d be starting to make something that’d weigh about as much as a cast iron skillet and not last as long. Might as well shoot for the automated version that would make the seamless, sealed cheese pocket of Schlock lore.
teflon aint for mercenaries!
Came across Shlock a few months ago. read all the comics twice(yes twice, cant afford the books)
after a couple weeks I decided to try to make a chupa.
I DON’T do teflon.
but i tried, and my cast iron skills(cast-fu?) were equal to the test. unfortunately, I just did the basic shock recipe, no other filler, other than a multi cheese blend.
I have now run out of cheese and the store is closed, and i have a new favorite snack food.