| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizer | 24 | Servings | |
INGREDIENTS
| 12 | Jalapeno, whole pickled or | |
| fresh | ||
| 8 | oz | Cream cheese |
| 1/2 | c | All-purpose flour |
| 1 | c | Buttermilk |
| 1 | c | Seasoned bread crumbs |
| 2 | c | Peanut oil |
| Ranch dressing | ||
| Tortilla chips |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) (by way of Date: Mon, 8 Jul 1996 07:21:21 -0400 Stem, halve and remove seeds from the jalapenos. Cut the cream cheese into 24 pieces and press a piece into each jalapeno half. Roll the peppers in the flour then soak in the buttermilk for 1 minute. Coat each generously with the bread crumbs. Place in refrigerator for about 10 minutes. Heat the oil in a heavy skillet over high heat until very hot but not smoking. Carefully slide the prepared jalapenos into the oil and fry until golden brown. and crispy, about 40 seconds. (do in 2 batches) Remove from oil with slotted spoon and pat with paper towels. Serve hot with ranch dressing and tortilla chips. Nutrtional info per serving: 63 cal; .9g pro, 6.4g carb, 3.8g fat (54%) Source: Half Shell Raw Bar, Key West, Fl Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 CHILE-HEADS DIGEST V3 #038 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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