Ingredients
- 24 fresh jalapeno peppers (1 1/4 lb) medium size
- 1/2 cup shredded Cheddar cheese
- 6 cup vegetable oil for frying
- 3 eggs, slightly beaten
- 2 cup bread crumbs
Preparation
Step 1
Wearing plastic gloves, cut stem end off peppers with paring knife.
Carefully remove seeds and white membrane.
Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375* or in large pot until oil registers
375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.
Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper At a time out of egg, shaking off excess.
Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry.
Repeat 6 more times with remaining peppers.
With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden.
Remove to platter lined with paper towels to drain. Repeat with remaining peppers.
Serve immediately. 24 poppers.