| 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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