My husband just fell in love with me all over again!  We love jalapeno poppers, but I have never attempted to make them until last weekend.  WOW!  They were great!  This is what I used:

  • 10 peppers (nice large sized, with stem still on)
  • 3/4 cup Monterey Jack Pepper cheese, grated
  • 5-6 shakes Tabasco sauce
  • 4 eggs
  • I cup breadcrumbs
  • 1 tbsp oregano
  • 1 tsp garlic powder
  • salt & pepper to taste
  • about 2 cups of oil for frying

I made a “T-cut” into each pepper, taking care to not cut all the way through – just enough to open the pepper to clean out the seeds

Mix together the cheese and Tabasco sauce.  Fill the opening in each pepper with cheese mixture and press shut.

Mix together breadcrumbs, oregano, garlic powder, salt and pepper.  Beat eggs til well blended.  Heat the oil to 320-330 degrees.

Dip the stuffed chilies into the egg, then dip in the breadcrumb mixture.  Repeat to coat each pepper twice.  Place in the hot oil.  Brown on all sides – about 5 minutes.  Drain on paper towels.  Cool slightly.

I served it with apricot jam mixed with jalapeno pepper jelly.  A spicy hot/sweet treat!

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