Wednesday, August 25, 2004

Stuffed Jalapenos

Well, here is my jalapeno recipe. I have one word of advice though. When you halve the peppers and remove the seeds, make sure that you get out as much of the white membrane as you can, otherwise, depending on the pepper, they may still be really hot.

You need:

Cream cheese
Cheddar cheese, you want about equal amounts of both cheeses
Jalapeno peppers, cut in half lengthwise and seeded and deveined
Bread crumbs

Soften the cream cheese, and then mix with the cheddar. Stuff each pepper half with the mixture. Put the milk, flour and crumbs in separate bowls. Dip the peppers in the milk, and then into the flour. Let sit for a few minutes, then dip in milk again, and then in the crumbs. Let sit for a while to let the breading firm up. Heat up the oil, and carefully fry until light brown all over. Let sit for a few minutes, and then dig in!

1 comment:

Peter M said...

Sara, it seems the "double dipping" when deep frying is the key to success.

I'm going to try them at home and we love hot stuff!