||David Van Ess (03/28/98)
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup bread crumbs
Wearing plastic gloves, cut stem end off peppers with paring knife.
Carefully remove seeds and white membrane.
Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375* or in large pot until oil registers
375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.
Drop 4 peppers in eggs; toss to coat. 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. 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.
remove to platter lined with paper toweling to drain. repeat with
remaining peppers. Serve immediately. 24 poppers.
recipe from FAMILY CIRCLE April 1, 1998
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