Recipe - Deep Fried Jalapeno Poppers

SEE DIRECTIONS:

Cut vineend off, slice jalapeno in half, cut out seeds and rinse. (Leave a
few seeds if you want a little heat)

Fill jalapeno's with salsa favored cheese whiz(or any semimelted cheese)
and place on cookie sheet. Be quick

When cookie sheet is full place in freezer for two hours or until
jalapeno's are frozen solid.

Mix a milk and egg batter.

Pour a couple cups of your favorite fish fry coating in a gallon size
ziplock bag.

Dip the frozen jalapeno's in the milk and egg batter and place in the
ziplock bag, shake well. Pour coated jalapeno's back on cookie sheet and
continue until all jalapeno's are coated.

When all jalapeno's (keep jalapeno's separated) are coated place full
cookie sheet back in freezer.

When frozen it is usually better to place a second coating on the
jalapeno's following the instructions above again.

Then freeze on cookie sheet. When frozen place jalapeno popper's in a
gallon size ziplock bag and deep fat fry when needed.

Freezing the jalapeno's on the cookie sheet keeps them from freezing
together.

When deepfat frying frozen jalapeno's at 350 degrees take about 1 One half to 2
minutes to cook. Please watch. If you cook them to long your cheese will
melt through the coating.

Posted to bbqdigest V5 #473 by "Wyndell Ferguson" CircleF@thelink.net
on Aug 20, 1997