Stuffed jalopenos

1 recipe

Ingredients

Quantity Ingredient
Number of Jalopenos that you may wish to prepare
1 Part grated sharp Chedar cheese
1 Part cream cheese
Optional; ground cooked shrimp, crab or lobster
Paprika meat
Flour for dusting
1 Egg beaten with
1 tablespoon Cold water
1 Part cornmeal
2 Parts flour
Deep fat

Directions

GARNISH

Use either fresh jalopenos or canned (which won't taste the same.) Cut slits in the sides 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 quantities, coat your hands liberally with cooking oil if you have sensitive skin.

Stuff with the cheese and cream cheese and ground sea food, if you wish-if so allow about ⅓ seafood to the total quantity of cheese used.

Stuff the cheese mixture into the inside of the peppers, and roll filled peppers, first in flour, then in eggwash, then in the mixture of cornmeal and flour.

Allow the coated peppers to dry (re-bread if you want a really 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 seed. Simply pile in the cheese or cheese/seafood mixture into the peppers, sprinkle with a little paprika for garnish and serve.

Recipe posted by Kathy Pitts typed into MM format by Mary Riemerman Submitted By MARY RIEMERMAN On 05-08-95

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