Sunday, January 1, 2012

Jalapeno Poppers

Warning!! This dish has the potential to be very very hot. It might make you feel like your mouth is on fire, it can bring tears to your eyes, but who's to say that you won't enjoy that.... 

25 Jalapeno peppers
12 ounces cream cheese
8 ounces shredded cheese (mozzarella or cheddar)
1/2 cup flour
1 egg
1 cup bread crumbs 

I've used both red and green peppers here because they just look so much more cheerful. :)

Slit the peppers in half, leaving the stem intact. Makes for better presentation.

The seeds are where the heat comes from. So de-seed the peppers with your fingers or use a spoon. If using hands wear disposable gloves as these can burn for hours if you are not used to handling peppers. I usually leave a few seeds in there because I simply love the heat.

Mix together cream cheese and the shredded cheese. It's easier to mix if cream cheese is at room temperature. 

Stuff the peppers.

Now the job goes really fast if there is a work station of sorts. Dip the stuffed peppers first in flour, then in egg, and lastly roll it in bread crumbs.

Let the coated peppers rest for about 10 minutes, after which they can be deep fried or baked.

I usually bake these at 325 degrees for 20-25 minutes or till they look golden brown. Serve as an appetizer or a side dish with plenty of water on the side. :)

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