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Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.
15 jalapeno peppers
8 ounces cream cheese, room temperature
1/2 cup shredded Cheddar cheese
1 cup milk
1 cup all-purpose flour
1 cup plain dry breadcrumbs
oil for deep frying
Slice jalapeno peppers in half lengthwise; remove seeds. Combine the cream cheese and Cheddar, mixing until well blended. Fill the jalapeno pepper halves with cream cheese mixture and press halves back together.
Put milk in a shallow bowl.
Combine the salt and flour in a shallow bowl.
Put bread crumbs in a shallow bowl.
Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
Dip the peppers in the milk again, then in the bread crumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.
Meanwhile, heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain