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  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE 
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JALAPENO POPPERS
  • 24 fresh jalapeno peppers (1 1/4 lb) medium size
  • 1 1/2 cup shredded Cheddar cheese
  • 6 cup vegetable oil for frying
  • 3 eggs, slightly beaten
  • 2 cup bread crumbs
    1. Carefully remove seeds and white membrane. Stuff peppers with cheese.
    2. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. 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 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. remove to platter lined with paper toweling to drain. repeat with remaining peppers.

     

     
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