Ortega Hot Poppers
1 ( 3.5 oz.) can Ortega whole jalapenos, drained
4 oz cream cheese, softened
1 cup shredded cheddar cheese ( 4 oz.)
¼ cup chopped cilantro or parsley
½ cup all-purpose flour
2 eggs, slightly beaten
2 cups cornflake crumbs
vegetable oil for frying
Ortega thick and chunky salsa
Sour cream
Split the jalapenos lengthwise in half and remove seeds; set aside. In bowl, blend cheeses and cilantro. Mound 1 tbsp cheese mixture in each jalapeno half; chill until firm, about 1 hour. Dip each stuffed jalapeno in flour, gently shaking off excess. Dip in beaten eggs, then coat with cornflake crumbs. Chill at least 1 hour. Heat oil in a deep fryer to 375 degrees Fry jalapenos in batches for 2-3 minutes or until golden brown. Drain on paper towels. Serve immediately with salsa or sour cream if desired.
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