Connola's jalapeno poppers
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Jalapenos; seeded and cut in half |
| 2 | cups | Monterey Jack Cheese shredded |
| 1 | large | Egg |
| 2 | tablespoons | Milk |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Parmesan; grated or Locatelli or Romano |
| Salt & Pepper | ||
| 1½ | cup | Bread Crumbs; seasoned or unseasoned |
| Vegetable Oil for deep frying | ||
Directions
Wash jalapenos, cut in half and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, parmesan, milk, salt & pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in breadcrumbs. Place in freezer for ½ hour. Take out of freezer and deep fry in hot oil until golden brown.
The seasoned breadcrumb will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumb will give your coating more of a firm consistency when fried.
VARIATIONS: Use jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.
From: Janie Bourke Date: 09-25-94