Jalapeno Poppers
Source of Recipe
Unknown - Internet
List of Ingredients
16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey 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.
Sherry in Missouri
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