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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