Jalapeno Poppers
Since I’m growing a large number of peppers in my garden this year, I decided to do something with the jalapeno chiles I picked last week. They were still good, having spent the week in the fridge.
I decided that I would not use a recipe and, well, wing it. How hard could this be?
I cut off the tops and took out the innards with a tiny knife I had. I disposed of the seeds. I then took some pepper jack cheese and cut it into little wedges. I also got a hold of some colby/cheddar shredded cheese.
I stuffed the shredded cheese inside the pepper, but I didn’t fill the peppers completely. I used the monterey jack for that. Once they were sufficiently stuffed, I scrambled some eggs, got out a bowl of breadcrumbs and breaded the little bastards. This was kind of tough since the egge didn’t quite stick to the smooth surface of the jalapeno. What the hell? How do they get the breadcrumbs to stick in the restaurant?
Anyway, I summoned forth some hot oil and dropped the cheese filled chiles in. Here’s a picture of what that looked like:
I then took them out with chopsticks and layed them out on a paper towel like so:
As you can tell, the breadcrumbs didn’t quite stay on. Most of the breadcrumbs were flaoting in the oil… yum. The jalapenos themselves were pretty darn good, but everything tastes good when you deep fry it. Unfortuinately, a lot of the cheese came out while they were being fried. I’ll have to figure out a way to get the cheese to stay in so I don’t look desperate fetching the cheese from the oil afterwards.
I’ll have to try this again.