INGREDIENTS

INSTRUCTIONS

STUFFING
JALAPENOS
Recipe by Steve Tanner
Stuffing
1. Heat oil or grease in a heavy pan over medium heat.
2. Saute celery, onions, green chiles, and garlic ubtil tender; set aside.
3. Combine bread crumbs, eggs, cilantro, salt, and black pepper.
4. Add crab meat and cooked vegetebles and mix well.
Jalapenos
1. Rinse chiles well.
2. With a sharp knife or razor blade, make a "T" shaped cut across, just
below the stem, and down one side.
3. Carefully remove the seeds and membrane.
4. Bring a large pot of water to a rolling boil.
5. Using a sieve or collander, blanch the chiles, in batches if necessary,
in the boiling water for 3 minutes and immediately immerse them in cold
water to stop the cooking.
6. Drain chiles on a towel.
7. Put enough stuffing in the chile to just be able to close the cuts.
8. Place the chiles on a sheet pan when stuffed.
9. When all the chiles are on the pan, spray them with a light coat of
vegetable oil spray, turning once.
10. Mix the salt and black pepper in with the flour and put it on a plate.
11. Roll each popper in the flour, dip it in the egg mixture, roll it in
the bread crumbs and return it to the pan.
12. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until
golden brown, turning as necessary.
13. Drain on paper towels.
14. Serve warm or freeze to be reheated when wanted.
Posted to CHILE-HEADS DIGEST by SBahrd@a-o.com (Stephen Tanner) on Feb 21,
1998

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