stuffed jalapenos ii

Ingredients

• Servings: 8
• 4 jalapeno peppers, seeded and halved
• 1/2 (8 ounce) package cream cheese, softened
• 2 eggs, beaten
• 3/4 teaspoon salt, divided
• 1 teaspoon vegetable oil
• 2/3 cup self-rising flour
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• onion powder to taste
• 1/2 cup cornflakes cereal crumbs
• 1 quart oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 4 mins Ready Time: 2 hrs 34 mins


• bring a half filled medium saucepan of water to boil. place jalapeno peppers in the water 10 to 15 minutes, until tender. drain and cool.
• blot dry interiors of the jalapeno peppers with a paper towel. fill each jalapeno pepper half with approximately 1/2 ounce cream cheese. in a small bowl, whisk together eggs, 1/4 teaspoon salt and vegetable oil. in another small bowl, mix remaining salt, flour, garlic powder, paprika and onion powder. place cornflakes cereal crumbs in a third small bowl. one at a time, dip the jalapeno pepper halves into the egg mixture, the flour mixture, the egg mixture again, and finally the cornflakes cereal crumbs. place coated peppers in a medium dish. freeze approximately 2 hours.
• heat oil in a large, deep skillet over medium high heat. fry the frozen peppers 3 to 4 minutes each, until dark golden brown. drain on paper towels and serve.