The first time I tasted jalapeño poppers was at one of my favorite mexican restaurants, Plaza Azteca. Each time I went it was a must as an appetizer choice. Now that I am totally on the Eat at Home movement, I have been trying to make my restaurant faves into homestyle dishes. This recipe is quick and easy however, it requires protective wear! 🙂 I make this dish as a pair to the next featured recipe, Spinach & Mushroom Enchiladas. Stay Tuned.
Note: Jalapeño peppers are named after Jalapa, a city in New Mexico. The hotness varies from pepper to pepper. The hotness comes from the seeds inside. Removing the seeds and membranes tames the fire, but you must wear gloves when doing so. Without gloves it can irritate and inflame the skin causing your skin to feel like its on literally on fire. Been there, done that. It stings! Jalapeños are used when green. Ripe jalapeños turn bright red.
5-10 Large Green Jalapeño Peppers (Produce section)
1 cup shredded cheese
1 package cream cheese, softened or whipped
1/4 chopped fresh cilantro
1/2 cup flour
2 eggs, beaten
2 cups cornflake cereal, crushed
1. Cut jalapeño peppers lengthwise into halves. Large sizes form a nice scoop. With gloves, remove seeds.
2. Blend cheddar cheese, cream cheese, and cilantro in a small bowl. Fill each jalapeño half with mixture.
3. Dip jalapeño half in flour, then egg, and coat with crushed cornflakes.
4. Add vegetable oil to deep fryer or skillet. Fry, turning with tongs, until golden brown on all sides. Remove and drain on paper towels. Pair with Spinach and Mushroom Enchiladas (Recipe up next), serve with salsa and sour, or eat as an appetizer to your dinner meal.