Categories: appitizers- snacks

Ingredients

• 16 medium-large jalapeno chilies
• Filling:
• 2 pkg. (3 oz. each) cream cheese, at room temperature
• 1 cup shredded cheddar cheese (4oz.)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. dried oregano
• 2 Tbsp. milk
• coating:
• 2 eggs
• 1/4 cup packaged unseasoned bread crumbs
• 1/2 cup all-purpose flour
• 1/4 tsp. ground cumin
• 1/3 tsp. chili powder
• 1/4 tsp. salt
• 1 quart oil, for frying

Directions

1. Slice jalapenos in half lengthwise, leaving chile halves attached at stem end. Remove seeds from chiles; remove white membranes. For hotter chiles, leave white membranes intact.
2. Bring medium-large pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.
3. Filling: Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food storage bag; snip off corner.
4. Coating: Lightly beat eggs in shallow dish. In second dish, whisk together crumbs, 1/4 cup flour, the cumin, chili powder and salt. In third dish, spread remaining 1/4 cup flour.
5. Heat oil in medium-size heavy saucepan until it registers 375 degrees on deep frying thermometer. Heat oven to 200 degrees.
6. Pipe cheese filling into softened chiles; gently press chiles together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chiles in egg, then crumb mixture.
7. Working in batches, 3 or 4 chiles per batch, fry chiles in oil 2 to 3 minutes or until golden brown. Using slotted spoon, transfer chiles to baking sheet; keep warm in 200 degree oven. When oil returns to 375 degrees, fry remaining batches of chiles.

8. makes 16 stuffed peppers

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