Good Morning all! Look at my jalapeno poppers.
They were, pretty good. I hope that you try this recipe!
Ingredients are: 1-8 ox block of softened cream cheese
4 oz of sharp cheddar cheese (softened)
10 Jalapeno peppers washed and cut in half and de-seeded
Wear gloves, while you are doing this! For extra hot peppers, leave a lot of seeds and white pith in. For gentle (not hot) peppers, take out all the seeds and white pith.
Seasonings that I used were, smoked paprika, garlic powder, onion powder, Cavender’s Greek seasoning, Accent, and pink salt.
I went heavy on the smoky paprika spice and added a medium pinch of all the other seasonings.
Lay the prepared peppers out on a tray, so you can fill them. Use gloves!
Combine the cheeses and the spices together with a spoon and then spoon lots of filling into the peppers.
Now, put the tray with the filled peppers into the freezer so they can freeze until you are ready to fry and batter them.
Batter Ingredients are: Container with 2 cups of flour
Container with 3 eggs wisked with a dash of water
Container with Panko bread crumbs 2 cups and 10 saltine crackers crushed. Whisk together.
Into my little cast iron frying pan, I put 2 inches of lard and let the grease get hot. (Use the oil of your choice).
Dip a sliced pepper into the egg mixture and then the flour mixture. Next, dip into the egg mixture and then into the bread crumb mixture.
Fry until lightly brown while scooping the hot oil across the top of the peppers and then turn over for about 1-2 minutes. Drain on a plate with paper towels on it and enjoy.
As usual, with any frying that you do, you regulate the heat temperature by lowering and raising the stove dial so that you do not scorch the grease.
Thank you for stopping by today! From now on, I will post on Saturday and Tuesday, so do come back to visit again. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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