Here’s another super awesome recipe for Jalapeno Poppers from my friend Rachell! These are sooooooo good. Seriously. They get devoured every time we make them and since we just picked 47 jalapenos from the garden, tonight this is happening.
Here are Rachel’s directions
Okay so here’s what I did:
I sliced the 20 peppers down the middle and seeded them and took out the ridges.
Then I mixed up one stick of cream cheese with probably a cup of shredded sharp cheddar cheese and some Cajun spice. (I had to mix up a tiny bit more filling to fill the last 2 halves.)
Then in another bowl I mixed one egg (beaten) 1/2 cup flour and 1/2 cup milk
Get separate bowls of types of breading (I used panko and Italian bread crumbs)
Work in batches of like 4 or 5 at a time and spoon the cheese into the peppers, then dunk in the egg milk flour mixture then drop into the breading. (I used spoons in the breading bowls to handle the peppers bc its easy to rub off the crust) then set on plate cheese side down to protect the back breading from falling off. Repeat for 1st batch.
Drop peppers using a slotted spoon into Oil heated in a deep sauce pan on medium (we have an electric stove) – just get it hot enough that it sizzles and bubbles when you drop a crumb of breading in to test.
Cook until golden brown…mine only took 2 minutes. Keep your eye on them!
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