| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
|
|
Italian bread crumbs |
|
|
Whole jalapeno peppers |
|
|
Cream cheese |
| 2 |
|
Eggs (scrambled) (up to 3) |
|
|
Canola oil |
INSTRUCTIONS
This is a recipe from Carlos Murphys restaurant in Tucson. It is a
southwestern dish that is delicious, and not as hot as you might fear:Date:
94-01-17 15:01:24 EST From: MR GOFF
1) Remove the seeds from the peppers without breaking it open. This can be
done with a paring knife. Wash the pepper out well. Do not touch your eyes!
2) Fill the inside of the peppers with cream cheese.
3) Roll them around on paper towel to dry them off, and dip them in the
egg. When they are covered with egg, roll them in the bread crumbs until
covered. Be careful so the breading doesn't come off.
4) Fry the iguana eggs in the oil until golden-brown.
Posted to Bakery-Shoppe Digest V1 #250 by "Brian A. Howard"
<bruadh@southwest.net> on Sep 18, 1997
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