Chef Ida Rodriguez
24 Jalapeno Chiles
8 ounces Soy Slices (use Soy Jack Cheese)
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.