These piping hot stuffed jalapenos will get your party or barbecue started with a "bang".
The savory goodness of this jalapeno recipe has made it one of the top appetizers for the 4th of July.
The juicy jalapenos stuffed with cheese and fried in a crisp batter make for a truly unforgettable combination.
One of the best things about these stuffed cheese jalapenos is that you can choose to fry them or not, and they taste just as delicious either way.
It is certain that this tasty recipe will stand out all night on your party table, that is, if they don't get eaten first!
Prep 30 min. Bake 5 min. per batch
24 small jalapeno chilis
1 (8 oz.) pkg. cream cheese, softened
1 cup shredded cheddar cheese
2 Tbsp. fresh cilantro, chopped
1 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and pepper
Makes about 8 servings
Healthy substitutes: Make with reduced-fat cream cheese and omit the bread crumbs.
Wearing rubber gloves cut jalapenos in half lengthwise with a paring knife and remove seeds. Leave steams intact.
In a large bowl, combine cream cheese, cheddar cheese and cilantro, and mix well. Fill half of jalapenos with cheese mixture; top each stuffed chili half with an empty chili half.
Warm 2 inches of oil in a large skillet over medium-heat heat until it reaches 375 degrees Fahrenheit.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in the third. One at a time, dip chilis in flour, then eggs, letting excess drip off. Roll each chili in bread crumbs to coat. (Chilis may be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until golden brown, 3 -5 min. Drain on paper towels. Return oil to 375 degrees Fahrenheit before beginning next batch. Serve warm.