INGREDIENTS

INSTRUCTIONS

This recipe is  compilation from many.  Thanks to all.  Steam the
jalapenos about 15 min. or until the skin begins to pucker.  Plunge
into very cold water [to stop the cooking and toughen them up]. Slit
pepper down one side and scrape out as much seed & vein as you want.
[I made a scraper by pounding the small handle end of a spoon into a
sort of claw and honed it as close to surgical sharpness as  possible].
Fill the pepper with cream cheese, or your own concoction.  Whatever,
it must be pre-cooked. We are not re-cooking the pepper or  filling.
Here is my only personal contribution to the recipe:  Cut a nori  sheet
into 1/2" strips, wet, and wrap around the filled pepper.  It  will
help hold in the filling during cooking. Could we call this a  Sushi
Popper? ;>  Freeze your creation so the cheese will harden.  Keep
frozen until  ready to fry.  Dip the pepper in milk - roll in flour -
dip in beaten egg - roll in  your choice of final finish (bread or
cracker crumbs, Panco, corn  meal, tempura mix, etc.).  If you have
trouble with the milk & flour  coating, [not sticking, or bunching up]
try spraying the pepper with  Pam [any non-stick oil spray] and rolling
it in the flour. It takes a  little longer but gives a very even
coating and is ready for the egg  bath and final coating.  Fry quickly
in hot oil.  Try one at a time until you find the right  oil temp.  The
first one never comes out quite right.  Barbara & Peter (who did all
the work) <ak466@lafn.org (barbara  buffington)>  CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1217
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 187.2mg
Sodium: 84.4mg
Potassium: 424.7mg
Carbohydrates: 239.6g
Fiber: 8.4g
Sugar: 1.8g
Protein: 39.1g