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Jalapeno Poppers
24 fresh jalapeno peppers
1-1/2 cups shredded cheddar cheese
6 cups vege. oil, for frying
3 eggs, slightly beaten
2 cups bread crumbs
Wearing plastic gloves, cut stem end off jalapeno peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer or large pot to 375. Meanwhile, place eggs in small bowl.
Place crubs 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 minutes to set up and dry. Repeat with remaining peppers. With slotted spoon, slip peppers, 5 ot 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter lined with peper toweling to drain. Repeat with remaining peppers. Serve immediately.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
