Ortega Hot Poppers Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 can: (3 1/2 oz) whole jalapenos, drained
1 cup: Cheddar cheese, shredded
3 ounce: Cream cheese, softened
1/4 cup: Fresh cilantro, chopped
1/2 cup: All-purpose flour,
2: Eggs, lightly beaten
2 cup: Cornflakes cereal, crushed
Vegetable oil,
Thick & chunky salsa-- mild, medium or hot
Sour cream, optional
Directions:
Cut jalapenos lengthwise into halves; remove seeds. Blend cheddar cheese,
cream cheese and cilantro in small bowl. Place 1 to 1-1/2 teaspoons cheese
mixture into each jalapeno half; chill for 15 minutes or until cheese is
firm. Dip each jalapeno in flour; shake off excess. Dip in eggs; coat with
cornflake crumbs. Add oil to 1 inch depth in medium skillet; heat over high
heat for 1 minute. Place jalapenos in oil; fry, turning frequently with
tongs, until golden brown on all sides. Remove from skillet; place on paper
towels. Serve with salsa and sour cream for dipping. Makes 8 servings.
Typed by Lynn Thomas dcqp82a. Source: Ortega Cookbook.
Recipe by: Ortega Cookbook
Posted to JEWISH-FOOD digest by Nancy Berry on Nov
17, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
cream cheese and cilantro in small bowl. Place 1 to 1-1/2 teaspoons cheese
mixture into each jalapeno half; chill for 15 minutes or until cheese is
firm. Dip each jalapeno in flour; shake off excess. Dip in eggs; coat with
cornflake crumbs. Add oil to 1 inch depth in medium skillet; heat over high
heat for 1 minute. Place jalapenos in oil; fry, turning frequently with
tongs, until golden brown on all sides. Remove from skillet; place on paper
towels. Serve with salsa and sour cream for dipping. Makes 8 servings.
Typed by Lynn Thomas dcqp82a. Source: Ortega Cookbook.
Recipe by: Ortega Cookbook
Posted to JEWISH-FOOD digest by Nancy Berry
17, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp