jalapeno poppers #3

Categories
Appetizer
Yield
4 Servings
MeasureIngredient
  Jalapeno chiles
  Cream cheese
  Milk
  Flour
  Batter

Last night I made another attack on the poppers recipe, this time worked towards a batter. I used one egg, enough bread crumbs to thicken it, enough milk to thin it out again and then some flour for consistency.

I cleaned the peppers by making a "T" shaped cut, with the top of the T at the stem. Opened them up and cleaned them out. Don't make the top of the T too wide, the stems tend to open up when you do that. It worked pretty well. Stuffed them with cream cheese, then dipped them in milk, rolled them in flour and shook off the excess, then rolled them in the batter. I didn't freeze them this time, just fried them immediately. It worked very well, but I am going to try it again without flour in the batter, the coating puffed up like a pancake, not what I wanted. My girlfriend is on a diet, so I stuffed a couple of them for her with low-fat cream cheese and baked them at 350 for about 25 minutes. That also worked pretty well, but the jalapeno's weren't cooked, which is what she would prefer. So next time we will try steaming one or two of them and see if that works better.

And after consuming four of these delicious little tidbits, I was inspired to create the following haiku (for those who aren't familiar with it, haiku is an oriental poetry style, typically consisting of three lines, with 5-7-5 syllables)

Cream cheese pressed inside

Breading surrounds the pepper

Endorphins explode

Curt <CurtisS@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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