Categories: appitizers- snacks
Ingredients
- 16 medium-large jalapeno chilies
- Filling:
- 2 pkg. (3 oz. each) cream cheese, at room temperature
- 1 cup shredded cheddar cheese (4oz.)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried oregano
- 2 Tbsp. milk
- coating:
- 2 eggs
- 1/4 cup packaged unseasoned bread crumbs
- 1/2 cup all-purpose flour
- 1/4 tsp. ground cumin
- 1/3 tsp. chili powder
- 1/4 tsp. salt
- 1 quart oil, for frying
Directions
- Slice jalapenos in half lengthwise, leaving chile halves attached at stem end. Remove seeds from chiles; remove white membranes. For hotter chiles, leave white membranes intact.
- Bring medium-large pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.
- Filling: Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food storage bag; snip off corner.
- Coating: Lightly beat eggs in shallow dish. In second dish, whisk together crumbs, 1/4 cup flour, the cumin, chili powder and salt. In third dish, spread remaining 1/4 cup flour.
- Heat oil in medium-size heavy saucepan until it registers 375 degrees on deep frying thermometer. Heat oven to 200 degrees.
- Pipe cheese filling into softened chiles; gently press chiles together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chiles in egg, then crumb mixture.
- Working in batches, 3 or 4 chiles per batch, fry chiles in oil 2 to 3 minutes or until golden brown. Using slotted spoon, transfer chiles to baking sheet; keep warm in 200 degree oven. When oil returns to 375 degrees, fry remaining batches of chiles.
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makes 16 stuffed peppers