Thursday, January 12, 2006

Jalapeno Poppers


24 jalapeno peppers
1 (8-ounce) package cream cheese, softened
2 garlic cloves finely minced
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs beaten with 1 tablespoon milk
1 cup bread crumbs
Vegetable oil for frying

1. Wearing rubber gloves, cut stems off the jalapenos approximately 1/2-inch from the top. Save the tops. Using a small knife, remove the seeds and membrane.
2. In a small bowl, blend together the cream cheese, garlic, cilantro, chili powder and shredded cheddar. Fill the inside of the peppers with the cream cheese mixture. Over fill with the cheese and press the top back on each pepper. Wipe off any excess.
3. Place the flour in a bowl, the egg/milk mixture in another, and the bread crumbs in a third. First dredge the stuffed peppers in flour, second in the egg, and then roll in the bread crumbs, being sure to cover the entire pepper. Place on a baking sheet and refrigerate for 30 minutes.
4. Heat approximately 2-inches of oil in a deep-fryer or saucepan to 350*F (175*C). When the oil is hot, carefully place 3 or 4 breaded jalapenos at a time in the pan and cook for 1 to 2 minutes, or until golden brown (do not overcook). Drain on paper towels, and keep warm in a 200*F (95*C) oven. Filling is hot!

Makes 24 poppers.


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