Fresh Jalapenos out of my garden....I had around 10-12 peppers.Cut oblong in half. This gives you 20-22 peppers. You can half this recipe also. Take a spoon and scrape all seeds and membranes out. Wash good and drain. TIP: If you do not scrape all the seeds and membranes out I can assure you they will be HOTTER than a FIRECRACKER!
Mix up your filling for the peppers. For my large batch I mixed: 8 oz cream cheese room temperature with 1/2 to 3/4 cups of shredded cheese. What ever kind you choose. * I used Sharp*
Scoop cheese mixture into your little boats (is what I called them) Evenly as possible. Pack it in the boats good. I placed mine in the frig. to get cold for about 30 minutes. But you can leave in the frig. as long as you like.
Get your mixture ready. You will need three bowls. In the first bowl put 1 cup of all purpose flour with a pinch of salt and I also put a pinch of dried parsley that I had harvested but it isn't necessary. 2nd bowl: 1 cup milk. 3rd bowl: 1 cup of breadcrumbs. Plain or seasoned. (Your choice)
Start the process: Take filled Jalapenos and coat in milk and then in the flour and place back on your plate. After they are all coated then place in frig. for 15 minutes.
After 15 minutes take Jalapenos and coat in milk again and then roll in bread crumbs. Place back in your frig. for another 15 minutes.
DEEP FRY TIME! Put enough oil in your pan that it covers your poppers.Once oil is hot enough toss your poppers in the oil. DO NOT OVER CROWD. If you are frying quite a few you will do this in batches. Fry for 3 minutes. Take out and drain on paper towel and let them cool.
OOH.....look at that cheese oozing out!
Pretty and brown....
Crispy and oh so good.........I had some left and heated them up in the oven the next day. Was just as good!
Dang, I am going to have my own cooking show before it's over with!
TRY THEM...they will make you smile!
Hugs and blessings, Cindy