Ortega hot poppers

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.

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