INGREDIENTS

INSTRUCTIONS

1995    
Get a quantity of fresh jalapenos (whole canned will work, too, just
won't taste quite the same.)  Cut slits in the side of the peppers, and
scoop out the seeds and  veins, leaving the peppers whole.  Note:  if
you're doing this in  quantity, wear rubber gloves, the oil in the
peppers is strong enough  to cause serious burns.  For smaller
quantitites, coat your hands  liberally with cooking oil if you have
sensitive skin.  Stuff with a mixture of half grated sharp cheddar
cheese and half  cream cheese (if you like, you can add ground cooked
shrimp, crab or  lobster meat to this -- if so, allow about 1/3 seafood
to the total  quantity of cheese used.)  Stuff the cheese mixture into
the inside of the peppers, and roll the  filled peppers first in flour,
then in an eggwash (1 egg beaten with 2  Tbsp. of cold water), then in
a mixture of 1/3 cornmeal and 2/3 flour.  Allow the coated peppers to
dry (re-bread if you want a reallty crispy  coating), and fry in deep
fat until brown.  Serve immediately.  For a cold version of this, use
whole pickled peppers, cut in half,  and seeded.  Simply pile the
cheese or cheese/seafood mixture into  the peppers, sprinkle with a
little paprika for garnish, and serve.  From:    Kathy Pitts,  Bryan,
TX  Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul
31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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