| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Jewish | Appetizers/, Dips | 8 | Servings |
INGREDIENTS
| 1 | cn | (3 1/2 oz) whole jalapenos; drained |
| 1 | c | Cheddar cheese; shredded |
| 3 | oz | Cream cheese; softened |
| 1/4 | c | Fresh cilantro; chopped |
| 1/2 | c | All-purpose flour |
| 2 | Eggs; lightly beaten | |
| 2 | c | Cornflakes cereal; crushed |
| Vegetable oil | ||
| Thick & chunky salsa– mild; medium or hot | ||
| Sour cream; optional |
INSTRUCTIONS
Cut jalapenos lengthwise into halves; remove seeds. Blend cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1-1/2 teaspoons cheese mixture into each jalapeno half; chill for 15 minutes or until cheese is firm. Dip each jalapeno in flour; shake off excess. Dip in eggs; coat with cornflake crumbs. Add oil to 1 inch depth in medium skillet; heat over high heat for 1 minute. Place jalapenos in oil; fry, turning frequently with tongs, until golden brown on all sides. Remove from skillet; place on paper towels. Serve with salsa and sour cream for dipping. Makes 8 servings. Typed by Lynn Thomas dcqp82a. Source: Ortega Cookbook. Recipe by: Ortega Cookbook Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 17, 1998, converted by MM_Buster v2.0l.
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