Yield: 8 Servings
|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.