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Melissa's Jalapeno Firecrakers
By Chef Ida Rodriguez

Melissa's Jalapeno Firecrakers

8 ounces Soy Slices (use Soy Jack Cheese)
All-Purpose Flour
2 Eggs beaten
Vegetable Oil for frying

Slit each pepper, remove the seeds with a small spoon or knife.

Stuff the peppers with the cheese. If necessary, insert toothpick to hold chiles together.

In a large pot or deep fryer, heat oil to 350 degrees.

Dip each stuffed chile in flour, then the eggs, then flour again. Fry the chiles in the hot oil, in small batches, until golden brown 5 - 7 minutes. Drain on paper towel and serve.

Servings: 12