Categories: Appetizers
Ingredients
- Canola or Peanut Oil for frying..not shown
- Large egg-roll wrappers (1 per each Popper)
- One egg..to seal the edges
- String Cheese (One stick per Popper
- Fresh Jalapenos (One per each Popper)
- Ranch Dressing..for dipping!
Directions
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Side Note: In hindsight I’d have par-cooked the Jalapeno somehow before stuffing & frying them. Either a partial char over a flame, or even a quick blanch in boiling water, just to take the rawness out of them. They were still d-lish, but I’d prefer the finished product to have a little softer Pepper inside!
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image: http://www.ohbiteit.com/wp-includes/images/smilies/icon_smile.gif
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:)
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If you choose to par-cook your Peppers..do that now however you’d like. Then skip to stuffing them with the Cheese!
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Cut off both ends of each Jalapeno & slice them in down the center in half, creating 2 pieces. *JALAPENOS ARE H.O.T.~~act accordingly!
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image: http://www.ohbiteit.com/wp-includes/images/smilies/icon_wink.gif
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;)
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Remove all the “stuff” from the insides of the Jalapeno halves..making sure to get all those seeds out!
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Add a stick of String Cheese in between those 2 pieces of the Jalapeno, putting it back “together” with the cheese inside
- In a small bowl, mix the egg-wash (1 egg beaten with a splash of water)
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Lay out a egg-roll wrapper and brush all of the edges with the egg-wash
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Roll up the cheese filled pepper inside the wrapper..at a diagonal, just like an egg roll..making sure to fold in the sides good and tight!
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In a large pot, add about 3″ of oil, and get it good and hot!
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Carefully drop in a couple of Poppers and roll them around in the oil, until they’re evenly crispy and golden! Put those old take-out chopsticks to use..they’re PERFECT for Pepper Popper rolling!
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Drain them on some paper towel
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Serve them nice & warm, so they’re ooey gooey D-lish!
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Dip them in plenty of Ranch
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Take a heavenly bite