Stuffed Jalapenos II Recipe
- 4 jalapeno peppers, seeded and halved
- 1/2 (8 ounce) package cream cheese, softened
- 2 eggs, beaten
- 3/4 teaspoon salt, divided
- 1 teaspoon vegetable oil
- 2/3 cup self-rising flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- onion powder to taste
- 1/2 cup cornflakes cereal crumbs
- 1 quart oil for frying
step 1: Bring a half filled medium saucepan of water to boil. Place jalapeno peppers in the water 10 to 15 minutes, until tender. Drain and cool.
step 2: Blot dry interiors of the jalapeno peppers with a paper towel. Fill each jalapeno pepper half with approximately 1/2 ounce cream cheese. In a small bowl, whisk together eggs, 1/4 teaspoon salt and vegetable oil. In another small bowl, mix remaining salt, flour, garlic powder, paprika and onion powder. Place cornflakes cereal crumbs in a third small bowl. One at a time, dip the jalapeno pepper halves into the egg mixture, the flour mixture, the egg mixture again, and finally the cornflakes cereal crumbs. Place coated peppers in a medium dish. Freeze approximately 2 hours.
step 3: Heat oil in a large, deep skillet over medium high heat. Fry the frozen peppers 3 to 4 minutes each, until dark golden brown. Drain on paper towels and serve.