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| 24 | Fresh Jalapeno Peppers (medium) |
| 1 1/2 Cups | Shredded Cheddar Cheese |
| 6 Cups | Vegetable Oil (for frying) |
| 3 | Eggs |
| 2 Cups | Breadcrumbs |
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| 1. |
Wearing plastic gloves, cut stem end off peppers with paring knife.
Carefully remove seeds and white membrane. Stuff peppers with cheese. |
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| 2. |
Heat oil in deep-fat fryer to 375* or in large pot until oil registers
375 degrees. |
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| 3. |
Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.
Drop 4 peppers in eggs; toss to coat. |
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| 4. |
Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. |
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| 5. |
Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. |
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| 6. |
Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately. |
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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Peppers
Bake Time:
Servings: 20
Prep. Time:
Utensils:
Notes: |
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