INGREDIENTS

INSTRUCTIONS

Tony Mordeszewski (amordesz@ingr.com) and his wife, Diana, made some great
Jalapeno poppers at the First Annual North Alabama HotLuck in August by
using the following recipe:
Slice some Cheddar brick cheese into logs that will fit into a cored out
Jalapeno. Place them on a plate in the freezer for later.
Take a fresh Jalapeno and slice it almost in half the long way so the
halves are still attached at the stem end. Hold the halves open like an
alligator's mouth and with a potato peeler core out the seeds and membrane.
Be careful not to let the halves split apart.
Mix up the batter.   I use graham flour and water.  Mix to the consistency
thin or thick depending on how much breading you like on the pepper. You
can add any spices you like to the batter. We use none.
Preheat the deep fryer to 400 degrees. The hotter the oil the browner the
skin.
Pull the cheese from the freezer and insert a frozen piece into the pepper.
Run a toothpick on an angle through the 2 halves on the open ends to keep
the whole thing together. Drop the pepper in the batter and get it coated
good, especially at the seams.
Drop the pepper in the oil and leave it in there until the cheese starts
dancing out of the pepper, or until you think it is just about to.
Drain on paper towels and use cocktail sauce for dipping, being careful to
remove toothpick before dipping.
Chase with a good shot of Tequila.
Posted to CHILE-HEADS DIGEST V3 #133
Date: Thu, 17 Oct 1996 16:34:23 -0500
From: Mike Stallcup <Michael.Stallcup@msfc.nasa.gov>

A Message from our Provider:

“There’s hope. There’s God.”