Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Stuffed Jalapenos


1 pound Fresh Jalapenos
1 pound Cream cheese
1 tablespoon Chopped sundried tomatoes*
1 tablespoon Chopped cilantro
1 Egg yolk**
Peanut oil for frying

* (the kind packed in oil) ** beaten into a cup of water 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, 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), I'm not sure of the temp, probably 375-400 degrees. Fry the frozen jalapenos for about 1min (till the cornmeal turns a good golden colour) and serve hot.. The cheese, since it was frozen, will have remelted, but won't be blistering hot. Enjoy.. From: Randy Shearer Date: 04 Oct 94 Recipe from by on Mar 24, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster