| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
servings |
INGREDIENTS
| 12 |
|
Whole pickled or fresh jalapeno poppers |
| 1 |
|
8-ounce package cream cheese |
| 1/2 |
c |
All purpose flour; about |
| 1 |
c |
Buttermilk |
| 1 |
c |
Seasoned bread crumbs |
| 2 |
c |
Peanut oil |
|
|
Ranch Dressing and tortilla chips |
INSTRUCTIONS
If using fresh chilies, wear rubber gloves because the oils can cause a
burning sensation on your skin.
Stem, halve and remove seeds from the jalapenos.
Cut the cream cheese block into 24 pieces (8 by 3) and press a piece into
each halapeno half.
Roll peppers in the flour, then soak in the buttermilk for 1 minute. Coat
each generously with the bread crumbs. Place in refrigerator for at least
10 minutes to chill.
Heat oil in a heavy skillet over high heat until very hot but not smokin.
Carefully slide the prepared jalapenos into oil and deep fry until brown
and crispy, about 40 seconds. Do this in two batches so the jalapenos are
not crowded.
Remove from oil with slotted spoon and pat with paper towels.
Serve with Ranch dressing and tortilla chips.
Makes 4 servings (6 small jalapeno halves each).
Posted to bbq-digest by Carol McKaskill <mckaskill@hwy97.net> on Jul 20,
1999, converted by MM_Buster v2.0l.
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