Yield: 1 Servings
|\N \N||Jalapeno chiles|
|\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, .