Jalapeno Poppers
Jalapeno Poppers
From the kitchen of Jim M. - Albuquerque, New Mexico
Cut jalapeño peppers in two, then use a teaspoon to scoop out the centers - always wear gloves when handling these little guys - or else! :()
Fill each half with some cream cheese. Beat an egg or two and put stuffed peppers into the egg bath. Remove peppers from egg bath, and place them in a bowl of "Potato Buds" and roll them around. Put them into a pot of hot oil (I use a "Fry Daddy"). When they come to the top, they are golden brown and ready to serve with some ranch dressing. Give them a try - so easy and so delicious!!
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Jalapeno Poppers
Jalapeno Poppers
24 fresh medium-size jalapeño peppers (about 1/3 pound)
1/2 cup shredded Cheddar cheese
6 cups vegetable oil (for frying)
3 eggs, slightly beaten
2 cups bread crumbs
Wearing plastic gloves, cut stem end off jalapeño peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer to 375 degrees F.
Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 minutes to set up and dry.
Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5 or 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter lined with paper toweling to drain. Repeat with remaining peppers. Serve immediately.
