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Stuffed Jalapenos2


1 pound Fresh Jalapenos
1 pound Cream cheese
1 tablespoon Chopped oil packed sundried tomatoe
1 tablespoon Chopped cilantro
1 egg yolk
1 cup water
Peanut oil

Slice Jalapenos in half (length wise) and remove/reserve all seeds Combine cream cheese, sundried tomatoes and cilantro, add a few seeds if you want a hotter stuffing. Stuff each 1/2 of the Jalapeno with the cream cheese mix, shaping it so the Jalapeno looks whole. Place each stuffed jalapeno on a cookie sheet covered with wax paper. When you've stuffed all the jalapenos put them (still on the sheet) in the freezer for at least 30 minuets. Remove from freezer. Beat the egg yolk into the water. Dip in egg wash and roll in cornmeal till completely covered. You may at this point re-freeze, and when frozen place in freezer bags or tupperware and keep for a month. Keep frozen until ready to serve. Heat oil in a deep fryer or in a frying pan (ensure at least 1" of oil), Fry the frozen jalapenos untill the cornmeal turns a good golden color and serve hot.. The cheese, since it was frozen, will have remelted, but won't be blistering hot. Recipe from by RockMc on Mar 24, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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