Recipe: Jalapeno Poppers

Hope this will at least get you started toward one of your favoriteappetizers. :) I've never had them .. they sound *gooooood*!JanetJalapeno PoppersA little while back, someone on the chile-heads mailing list requestedmy poppers recipe from me in a personal mail. My reply bounced, but ourmail- server here is particularly brain dead. Popper recipe (and why it doesn't always work correctly) follows.Take whole jalapenos and split them lengthwise (keep the stems on,you'll need them soon). Remove the seeds and as much of the veins asyou wish, adjusting the heat to your taste. Stuff both halves withcream cheese (Janet: or cheddar), slightly overfilling. Press the halves back together. Dip the jalapenos into milk, using the stem as a handle. Roll them inflour. The goal here is to get a light dusting all over the jalapeno. Aheavy coating will make the breading fall off. Dip them in an egg andwater mixture. Roll them in the breading. The problem with mostpoppers is that the breading falls off of them, the outside of thejalapeno being too slick. The flour helps fix that, but too heavy of a coating doesn't work (I'm still experimenting with this). Freeze thebreaded jalapeno's for several hours.Heat a pan of oil to about 350 degrees (this is fairly cool, you wantthem to take a little while to brown). Deep fry for 10 to 15 minutes,until browned. Serve hot.We tried baking these, just to see if it worked. It didn't. Smallchisel required to removed baked on cream cheese.....Snyder_Curtis From the Chile-Heads Recipe CollectionURL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html