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Friday, May 29, 2015

Jalapeno Poppers

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

  • 12 ounces cream cheese, softened
  • 1 (8 ounce) package shredded monterey jack pepper cheese
  • 25 jalapeno peppers, seeded and halved
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup dry breadcrumbs
  • oil (for frying)

Recipe

  • 1 remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
  • 2 if you don't have any plastic gloves, i have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
  • 3 in a medium bowl, mix the cream cheese, and pepper jack cheese.
  • 4 in a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
  • 5 spoon mixture into the jalapeno pepper halves.
  • 6 put the milk and flour into two separate small bowls.
  • 7 dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
  • 8 allow the coated jalapenos to dry for about 10 minutes.
  • 9 dip the jalapenos in milk again and roll them through the breadcrumbs.
  • 10 allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • 11 in a medium skillet, heat the oil to 365 degrees f (180 degrees c).
  • 12 deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.
  • 13 remove and let drain on a paper towel.

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