Cream Cheese Stuffed Jalapenos Recipe
A creamy spicy treat for all those pepper lovers
Summary
Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Main IngredientVegetable
Ingredients
6-10 Large jalapeno peppers
1lb seasoned bread crumbs
1lb Cream Cheese
4-6 large eggs
Directions
Cut the stem off, and make a small slice down the length of the jalapeno.
Carefully remove the seeds and ribs of the pepper. (don't touch your face or your gonna be spending the rest of the night with your face in a bucket of ice)
cut off a small amount of cream cheese about 1/2" thick and about 2" long
place the cheese inside of the pepper. Now the cheese will spread the pepper apart so you will need to squeeze it back together. a little cream cheese will squish out the seam and thats ok. use your finger to smooth the cheese out along the seam. this will help create a seal.
next: crack the eggs and place them in a bowl, wisk vigorously for about 30 seconds. make sure that the whites and the yolks have been well blended. if not whisk a little more. this will be your egg wash.
pour your bread crumbs into a large bowl.
place the pepper into the egg wash and roll it around until well coated. immediately remove from the wash and place into the bread crumbs.(note: the first coating will have a tendency to slide right off) so you will want to compress the crumbs around the pepper and the place it back into the egg wash and coat again. remove from the wash and place it back into the bread crumbs. keep repeating this procedure until your pepper has been well coated and has a thick crust on it.
Place the pepper onto a drying rack, or something that has holes in it to get an even air flow around the pepper for proper drying.
Repeat with remaining peppers.
Once the peppers are well coated and has a nice breading on them, place them in the freezer for 24hrs.
Once the peppers have been in the freezer for 24hrs, heat the oil in your deep fryer to 350-375 degrees(do not heat over 400 degrees this could cause a fire) once your oil has came up to temperature. drop the peppers in 2-3 at a time and cook for about 3-5 minutes.
enjoy :)
Carefully remove the seeds and ribs of the pepper. (don't touch your face or your gonna be spending the rest of the night with your face in a bucket of ice)
cut off a small amount of cream cheese about 1/2" thick and about 2" long
place the cheese inside of the pepper. Now the cheese will spread the pepper apart so you will need to squeeze it back together. a little cream cheese will squish out the seam and thats ok. use your finger to smooth the cheese out along the seam. this will help create a seal.
next: crack the eggs and place them in a bowl, wisk vigorously for about 30 seconds. make sure that the whites and the yolks have been well blended. if not whisk a little more. this will be your egg wash.
pour your bread crumbs into a large bowl.
place the pepper into the egg wash and roll it around until well coated. immediately remove from the wash and place into the bread crumbs.(note: the first coating will have a tendency to slide right off) so you will want to compress the crumbs around the pepper and the place it back into the egg wash and coat again. remove from the wash and place it back into the bread crumbs. keep repeating this procedure until your pepper has been well coated and has a thick crust on it.
Place the pepper onto a drying rack, or something that has holes in it to get an even air flow around the pepper for proper drying.
Repeat with remaining peppers.
Once the peppers are well coated and has a nice breading on them, place them in the freezer for 24hrs.
Once the peppers have been in the freezer for 24hrs, heat the oil in your deep fryer to 350-375 degrees(do not heat over 400 degrees this could cause a fire) once your oil has came up to temperature. drop the peppers in 2-3 at a time and cook for about 3-5 minutes.
enjoy :)
