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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.