Jalapeño Poppers
Treat hot chile devotees to these deep-fried cheddar cheese-stuffed peppers.
Ingredients
Directions
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Wearing plastic gloves, cut stem end off jalapeño peppers with paring knife. Carefully remove seeds and white membrane.
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Stuff peppers with cheese.
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Heat oil in deep-fat fryer to 375 degrees F or in large pot until it registers 375 degrees F on deep-fat frying thermometer.
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Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.
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Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. Repeat 5 more times with remaining peppers. When all peppers are coated, set aside for 15 minutes to set up and dry.
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With slotted spoon, slip peppers, 5 or 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter lined with paper toweling to drain. Repeat with remaining peppers. Serve immediately. Makes 24 poppers.