Title: Stuffed Jalapenos - Per Kathy Pitts
Categories: Appetizer Pitts
Yield: 1 Recipe

Text recipe

Stardate 950914: From Audrey Williams's personal log:

AW> Does anyone out there have a recipe for Fried Stuffed Jalapeno AW> Peppers?

No recipe, Audry (why do I hear choruses of "Oh, no, here she goes again ????:-), but they're pretty easy to make.

Begin with fresh jalapenos. If you're doing any quantity of these, wear thin gloves, to keep the oils in the peppers from inflicting painful burns. For small quantities, coat your hands with a light coating of cooking oil, and wash VERY well after handling the peppers. Until you are sure the oils from the peppers have been removed from your hands, DO NOT TOUCH ANY MUCUS MEMBRANE OF YOUR BODY. If you do, the result will be unforgettable, and excruciating.

Using a small paring knife, make a lenthwise slit in the pepper. Scrape out as many seeds and as much of the white membrane as you can manage. Leave the stems on the peppers (they make nice handles when eating ;-)

Stuff the cavity that's left with a triangular wedge of cheddar cheese, or a mixture of cream cheese and finely chopped cooked shrimp or crab.

Now, assemble a standard breading set-up. One pan of flour, one pan of egg, lightly beaten with a tablespoon of cold water per egg, and a final pan of cornmeal or fine dry bread crumbs.

Dip the peppers first in the flour, then in the egg, and finally in the crumbs or meal. Allow to dry for a few minutes, then dip again in the egg, and finally in the crumbs/meal. (The final two steps are optional, but give a much nicer coating, IMHO.)

Fry in hot deep fat, and serve immediately.

In Tex-Mex, these are affectionately called "ratitos" because, with the stem attached they resemble, well, you get the picture. Good, though.

Kathy in Bryan, TX

From : Kathy Pitts 1:117/110 Thu 14 Sep 95 23:33

From: Teri Chesser Date: 17 Jun 96 Recipes And Such

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