Recipe from Family Circle
Treat hot chile devotees to these deep-fried cheddar cheese-stuffed peppers.
Servings: Makes 24 poppers.
Prep Time: 25 mins
Total Time: 27 mins
24 medium-sizejalapeno pepperssee savings
1-1/2 cupsshredded Cheddar cheesesee savings
6 cupsvegetable oil, for fryingsee savings
3eggs, slightly beatensee savings
2 cupsbread crumbssee savings
Wearing plastic gloves, cut stem end off jalapeno peppers with paring knife. Carefully remove seeds and white membrane.
Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375 degrees F or in large pot until it registers 375 degrees F on deep-fat frying thermometer.
Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.
Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. Repeat 5 more times with remaining peppers. When all peppers are coated, set aside for 15 minutes to set up and dry.
With slotted spoon, slip peppers, 5 or 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter lined with paper toweling to drain. Repeat with remaining peppers. Serve immediately. Makes 24 poppers.
Per serving: Calories 108, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 34 mg, Sodium 125 mg, Carbohydrate 6 g, Fiber 0 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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