Recipe - Jalapeno Firecrackers (Aka Poppers)

Jalapeno chiles
Milk
Flour
Egg
Coating mix

This recipe is compilation from many. Thanks to all. Steam the jalapenos
about 15 min. or until the skin begins to pucker. Plunge into very cold
water [to stop the cooking and toughen them up]. Slit pepper down one side
and scrape out as much seed & vein as you want. [I made a scraper by
pounding the small handle end of a spoon into a sort of claw and honed it
as close to surgical sharpness as possible]. Fill the pepper with cream
cheese, or your own concoction. Whatever, it must be precooked. We are not
recooking the pepper or filling.

Here is my only personal contribution to the recipe: Cut a nori sheet into
1/2" strips, wet, and wrap around the filled pepper. It will help hold in
the filling during cooking. Could we call this a Sushi Popper? ;

Freeze your creation so the cheese will harden. Keep frozen until ready to
fry.

Dip the pepper in milk roll in flour dip in beaten egg roll in your
choice of final finish (bread or cracker crumbs, Panco, corn meal, tempura
mix, etc.). If you have trouble with the milk & flour coating, [not
sticking, or bunching up] try spraying the pepper with Pam [any nonstick
oil spray] and rolling it in the flour. It takes a little longer but gives
a very even coating and is ready for the egg bath and final coating.

Fry quickly in hot oil. Try one at a time until you find the right oil
temp. The first one never comes out quite right.

Barbara & Peter (who did all the work) ak466@lafn.org (barbara
buffington)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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