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Full Online Book HomeLearning KitchenAppetizers - Jalapeno Popper Recipes By Connie
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Appetizers - Jalapeno Popper Recipes By Connie Post by :eshannon Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1128

Click below to download : Appetizers - Jalapeno Popper Recipes By Connie (Format : PDF)

Appetizers - Jalapeno Popper Recipes By Connie

6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
all purpose flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened.

Leave stems on and slit down one side removing and discarding all the seeds

Place one slice of cheese inside each pepper, and dust with flour.

Heat the oil.

Beat egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold yolks into the whites and dip each pepper in egg mixture until well coated.

Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

JALAPENO POPPERS Yield: 12 servings

12 lg Jalapenos; seeded and-cut in half
2 c Monterey Jack cheese -shredded
1 lg Egg
2 tab Milk
1 tab Flour
1 teas Parmesan; grated or Locatelli or Romano cheese
Salt and pepper
1 1/2 c Bread crumbs; seasoned or-unseasoned
Vegetable oil; for deep-frying

Wash jalapenos, cut in half, and take out seeds.

Stuff each half with grated jack cheese. In shallow bowl, mix flour,egg, Parmesan, milk, salt, and pepper to taste.

Place breadcrumbs in flat dish.

Dip jalapeno in egg mixture and then in breadcrumbs.

Place in freezer for 1/2 hour.

Take out of freezer and deep fry in hot oil until golden brown.

The seasoned breadcrumb will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture.

The unseasoned breadcrumb will give your coating more of a firm consistency when fried.

VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.
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Appetizers - Ortega Hot Poppers Appetizers - Ortega Hot Poppers

Appetizers - 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

Appetizers - Jalapeno Hots Appetizers - Jalapeno Hots

Appetizers - Jalapeno Hots
6 oz. Jalapeno cheese 1/2 cup flour 2 full cups Wheaties 1/2 cup melted butter Preheat oven to 350.Crumble cheese in pieces, add flour and toss. Add Wheaties and toss again. Pour melted butter on top and knead. Form 1 inch balls (about 1 1/2 tsp.). Place on ungreased cookie sheet. Flatten cookies with a fork that has been dipped in flour.