24 Medium Jalapeno Peppers
1-16 oz Jar Cheese Whiz®
6 Cups Vegetable Oil, for frying
3 Large Eggs
2 Cups Italian Bread Crumbs
Directions:
Wearing Plastic Gloves, cut the stems off the end of the peppers. With a paring knife, carefully remove the seeds and the white membrane from the inside of the peppers, leaving them whole. Stuff the peppers with the Cheese Whiz. Using a lemon zester, score the sides of the peppers, this will help them hold the breading.
Crack the three eggs into a small bowl and beat until thoroughly mixed. Place the Italian Bread Crumbs in a second bowl. Place approximately 4 stuffed peppers into the egg wash, coating them completely. Remove them and immediately place them in the Italian Bread Crumbs and coat them completely. Place the breaded peppers on a plate and refrigerator for approximately 1 hour. Follow these same procedures and put a second coating of breading on the peppers and again refrigerate them for 1 hour.
Heat the Vegetable Oil in a deep-fat fryer to 375 degrees, or in a large pot again until the temperature is 375 degrees.
Using a slotted spoon, slip 5 to 6 peppers at a time into the hot oil and fry for 2 to 3 minutes, or until golden brown. Remove them from the oil and place them on a paper towel to drawn all the excess oil.
Serve immediately, along with a "Cold Pop with the Foam on Top".!!!
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Stuffed Jalapeno Peppers
Comments: Makes 24
Ingredients:
12 fresh green and/or red jalapeno peppers, 2 to 3 inches long
1 cup shredded cheddar cheese (4 ounces)
1 3 ounce package cream cheese, softened
1/2 teaspoon dried italian seasoning, crushed
2 eggs
1 tablespoon milk
2/3 cup fine dry bread crumbs or cornmeal
Guacamole and/or dairy sour cream for side
Directions:
Cover a large baking sheet with foil. Set aside. Cut each pepper in half length-wise. Remove seeds and membranes. Stir together chedder cheese, cream cheese, and Italian seasoning in a medium mixing bow. Spoon some of the cheese mixture into each pepper half. Beat together eggs and milk in a small mixing bowl. Place bread crumbs or cornmeal in a shallow bowl. Dip each pepper half into egg mixture and roll in crumbs or cornmeal. Place pepper halves, filled side up, on the prepared baking sheet. Bake in a 325 degree oven about 30 minutes or till tender and heated through. Serve with guacamole or soure cream.
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