Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (3 1/2 oz) whole jalapenos; drained |
| 1 cup | Cheddar cheese; shredded |
| 3 ounces | Cream cheese; softened |
| ¼ cup | Fresh cilantro; chopped |
| ½ cup | All-purpose flour |
| 2 \N | Eggs; lightly beaten |
| 2 cups | Cornflakes cereal; crushed |
| \N \N | Vegetable oil |
| \N \N | Thick & chunky salsa-- mild; medium or hot |
| \N \N | Sour cream; optional |
Cut jalapenos lengthwise into halves; remove seeds. Blend cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1-½ teaspoons cheese mixture into each jalapeno half; chill for 15 minutes or until cheese is firm. Dip each jalapeno in flour; shake off excess. Dip in eggs; coat with cornflake crumbs. Add oil to 1 inch depth in medium skillet; heat over high heat for 1 minute. Place jalapenos in oil; fry, turning frequently with tongs, until golden brown on all sides. Remove from skillet; place on paper towels. Serve with salsa and sour cream for dipping. Makes 8 servings.
Typed by Lynn Thomas dcqp82a. Source: Ortega Cookbook.
Recipe by: Ortega Cookbook
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 17, 1998, converted by MM_Buster v2.0l.