posted by Connie 05-18-98 5:29 PM
JALAPENO POPPERS
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
all purpose flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand 30
minutes to 1 hour until softened.
Leave stems on and slit down one side removing and discarding all the seeds
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat egg yolks until thick and lemon colored. Beat the whites until
they stand in peaks. Fold yolks into the whites and dip each pepper in
egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the uncooked
places. Cook until golden brown.
JALAPENO POPPERS Yield: 12 servings
12 lg Jalapenos; seeded and-cut in half
2 c Monterey Jack cheese -shredded
1 lg Egg
2 tab Milk
1 tab Flour
1 teas Parmesan; grated or Locatelli or Romano cheese
Salt and pepper
1 1/2 c Bread crumbs; seasoned or-unseasoned
Vegetable oil; for deep-frying
Wash jalapenos, cut in half, and take out seeds.
Stuff each half with grated jack cheese. In shallow bowl, mix flour,
egg, Parmesan, milk, salt, and pepper to taste.
Place breadcrumbs in flat dish.
Dip jalapeno in egg mixture and then in breadcrumbs.
Place in freezer for 1/2 hour.
Take out of freezer and deep fry in hot oil until golden brown.
The seasoned breadcrumb will give you more flavor and since it is salted,
you don't need to add much salt to the egg mixture.
The unseasoned breadcrumb will give your coating more of a firm
consistency when fried.
VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.