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Friday, September 19, 2008

Jalapeno Poppers

I love appetizers. If it were up to me, I would make a dinner out of appetizers any night of the week. I know, this particular one isn't exactly the healthiest thing, but it is a vegetable, right? It's got to count for something! I actually made this recipe last year for the first time, but our jalapeños were deadly last year. I mean, I took one bite and felt it eating my throat and stomach all night. Not good. This year we grew mild jalapeños, and these turned out to have absolutely no heat at all. Maybe next year they will be just the right amount of heat.

Overall, the poppers are easy and fun to make. We had a big wind storm Sunday and everyone lost power. We were lucky enough to get power back Monday morning, but Aaron's parents had none, so we had them over for dinner and served these poppers with Tortilla & Black Bean Pie.

Recipe Source: Allrecipes.com

INGREDIENTS
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

DIRECTIONS
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

1 comments:

Katie said...

I love appetizers too! I think I'll make these for Coco's birthday dinner. He loves anything that involves cheese and jalepenos.

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