Categories: APPETIZERS

Ingredients

• 24 small jalapeno chilis
• 1 package cream cheese, softened (8 oz)
• 1 cup Cheddar, grated (4 oz)
• 2 tablespoons fresh cilantro, chopped
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain bread crumbs
• Salt and pepper

Directions

1. Wearing rubber gloves, cut jalapenos in half lengthwise with a paring knife and remove seeds. Leave stems intact.

2. In a large bowl, combine cream cheese, Cheddar and cilantro, and mix well. Fill half of jalapenos generously with cheese mixture; top each stuffed chili half with an empty chili half.

3. 2 inches of oil in a large skillet over medium-high heat until it reaches 375.

4. Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip chilis in flour, then eggs, letting excess drip off. Roll each chili in bread crumbs to coat.

5. Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375 before beginning next batch. Serve warm.

Email to a friend | Print this recipe | Back