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    Poppers (jalepenos)

    List of Ingredients




    16 fresh jalapeno chiles
    2-1/2 cups milk
    1/2 pound grated chihuahua, monterrey jack, or cream cheese
    Flour for coating
    1 lightly beaten egg
    2-1/2 teaspoons water
    1 teaspoon oil
    3/4 cups dry, seasoned bread crumbs
    Oil for deep frying

    Recipe



    Carefully make a lengthwise slit up the side of each chile and
    remove the seed sack. Cover the jalapenos with milk and soak
    overnight in the refrigerator. Drain, rinse and fill each chile with
    cheese. Coat each one lightly with flour (this helps the coating
    adhere). Mix together the egg, water and oil and dip each chile in the
    mixture, then in the crumbs. Make sure all the surface is coated with
    crumbs; gently pat any loose crumbs into place. Place the chiles on a
    rack, to dry at room temperature for 15-20 minutes before frying.
    This is important, because otherwise the coating will come off while
    frying. Deep fry the chiles in hot oil until golden brown, drain on paper
    towels and serve hot.

    Wendy T. I got this recipe off of the recipe exchange forum at That home site. Wonderful. Wear plastic gloves when working with any hot pepper and avoid touching your eyes.

 

 

 


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