- Bring a medium pot of water to a boil. In a medium bowl, combine the cream cheese, oregano, chili powder, and pepper jack cheese. Mix well. Lower the boil to a simmer, blanch the pepper halves for 2 minutes and then place in an ice water. Drain and dry. Carefully spoon the cream cheese mixture into the blanched jalapeño pepper halves. Reserve. In a small bowl, combine the milk and egg. In a shallow bowl, combine the flour and salt. Place the breadcrumbs in another shallow bowl and set them side. Dip the stuffed jalapeños into the milk, and then into the seasoned flour mixture, making sure they are thoroughly coated. Dip the jalapeños in the milk mixture again and then roll them in breadcrumbs to coat.Place all jalapeños on a clean baking sheet. Jalapeño poppers on a rack Allow the coated peppers to dry for 30 to 40 minutes in the fridge. placing the milk and egg mixture in the fridge as well. Heat 2 to 3 inches of oil to 365 F in a large skillet. Deep-fry the jalapeño poppers from 2 to 4 minutes each, until golden brown and on all sides. Remove the jalapeños poppers and let them drain on paper towels before plating.
Jalapeno poppers
#myrecipe
By Arun Kumar
Mar, 6th
565
Servings
4 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Cheese
- Oregano
- Chilli powder
- Jack cheese
- Jalapeno
- Pepper
- Milk
- Egg
- Maida
- Salt
- Bread crumbs
- Oil
