I was perusing the produce area of a local market where I get my chilies and ran across these jalapeño peppers and thought “Man those are some big jalapeños!” I had grabbed about a dozen of them before I had even thought what I was going to do with them poppers popped into my head. I'm not sure these qualify as poppers as they are closer to Chili Relleno size but what the heck.
What you will need
Jalapeño peppers
8 oz softened cream cheese
4 oz shredded Monterey Jack cheese
4 oz crumbled goat cheese
2 eggs beaten
1 cup milk
1 cup all purpose flour
1 ½ cups bread crumbs
Oil for deep frying
Preparation
Slice the peppers lengthwise and remove the seeds. Using a pastry bag, fill the peppers with the cheese mixture and close the peppers to seal. Dip the peppers in the milk then dredge in the flour. Lightly shake the excess flour from the peppers and dip in the beaten eggs the roll in the break crumbs. Fry in 365F oil for 2-3 minutes and let drain on paper towels for a few minutes.
2 comments:
I used your recipe this weekend as a starter to Cuban style ribs with rice. Mine did not look at good as yours, but I got complements. Thank you and keep posting!
Thanks, I'm glad they liked them. You might try coating them twice with just the egg and break crumbs. I used Panko bread crumbs. Also the oil temp is critical so use a thermometer to measure.
Cuban style ribs sounds great!
Post a Comment