Roxy Posted September 26, 2009 Share Posted September 26, 2009 Stuffed Jalapeno Peppers: 24 fresh Jalapeno Peppers-(1-1/4 lbs.)-Medium Size 1-1/2 cups Shredded Cheddar Cheese 6 cups. Vegetable Oil for frying 3 eggs, slightly beaten 2 cups breadcrumbs Wearing plastic gloves, cut stem end off peppers with paring knife. Carefully remove seeds and white membrane. Stuff Jalapeno Peppers with Shredded Cheddar Cheese. Heat oil in deep-fat fryer to 375 degrees or in large pot until oil registers 375 degrees. Meanwhile, place eggs in small bowl. Place Bread Crumbs in shallow pan. Drop 4 Jalapeno Peppers in eggs in small bowl. Place bread crumbs in shallow pan. Drop 4 Jalapeno Peppers in eggs; toss to coat. Using a fork, lift one Jalapeno Pepper at a time, out of egg, shaking off excess. Drop into bread crumbs; toss to coat. Place on sheet pan. When all Jalapeno Peppers are coated, set aside for 15 minutes to set up and dry. Repeat 6 more times with remaining Jalapeno Peppers. With slotted spoon, slip Jalapeno Peppers-(5-6 at a time)-into hot oil. Fry 2-3 minutes or until golden brown. Remove to serving platter lined with paper towels to drain. Repeat with remaining Jalapeno Peppers. Serve immediately with a side of Hidden Valley Ranch Dressing. Quote Link to comment
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