Stuffed Jalapeno's

[mitchell]

Stuffed Jalapeno's

16 large size Jalapeno's
3/4 c. flour
1 egg
1 1/2 t. water
1 t. vegetable oil
3/4 c. seasoned bread crumbs


Filling:
1/2 pound bacon, fried and crumbled (
8 oz. cream cheese, soften
2 c. shredded Mexican cheese (8 oz. pkg.)

Put the Jalapeno's into water that has been brought to a hard boil and removed from stove for 30 minutes (frozen peppers) or 2 hours (fresh peppers).

Slit and remove seeds. If hotter filling is desired retain some and add to filling mixture. Blend the filling ingredients and stuff the peppers carefully with it trying not break peppers into two pieces. Roll pepper in t flour to coat it evenly and set on a bakers rack for 20 to 30 minutes to dry. Next beat he egg, water and oil together. Dip the flour coated pepper into this then roll in the seasoned bread crumbs. Make sure all of the pepper is coated, gently shake off any loose crumbs in place. Place back on the drying rack to dry for an hour minimum before frying in hot corn oil. Place on the racks again to drain off oil briefly then serve while still hot.

 

[Prairie Lady]

A variation of your peppers Vip is to core some pablano peppers, stuff with cream cheese, wrap with bacon and secure with tooth pic. Roast over charcholes until bacon is cooked, and stuffing is hot.

I suppose you COULD also add some shredded mexican cheese at the middle of the pepper along with a few sliced olives, then finish stuffing..wrap and grill.

PL