Jalapeno firecrackers (aka \"poppers\")

Yield: 1 Servings

Measure Ingredient
\N \N Jalapeno chiles
\N \N Milk
\N \N Flour
\N \N Egg
\N \N Coating mix

This recipe is compilation from many. Thanks to all. Steam the jalapenos about 15 min. or until the skin begins to pucker. Plunge into very cold water [to stop the cooking and toughen them up]. Slit pepper down one side and scrape out as much seed & vein as you want. [I made a scraper by pounding the small handle end of a spoon into a sort of claw and honed it as close to surgical sharpness as possible]. Fill the pepper with cream cheese, or your own concoction. Whatever, it must be pre-cooked. We are not re-cooking the pepper or filling.

Here is my only personal contribution to the recipe: Cut a nori sheet into ½" strips, wet, and wrap around the filled pepper. It will help hold in the filling during cooking. Could we call this a Sushi Popper? ;> Freeze your creation so the cheese will harden. Keep frozen until ready to fry.

Dip the pepper in milk - roll in flour - dip in beaten egg - roll in your choice of final finish (bread or cracker crumbs, Panco, corn meal, tempura mix, etc.). If you have trouble with the milk & flour coating, [not sticking, or bunching up] try spraying the pepper with Pam [any non-stick oil spray] and rolling it in the flour. It takes a little longer but gives a very even coating and is ready for the egg bath and final coating.

Fry quickly in hot oil. Try one at a time until you find the right oil temp. The first one never comes out quite right.

Barbara & Peter (who did all the work) <ak466@... (barbara buffington)>


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

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