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Appetizer
24 pieces
40 minutes
10 minutes
Chef Tom Fraker
24 organic jalapeño Peppers, washed
1 (8 ounces) package cream cheese, softened
3 cloves peeled garlic, minced
1 tablespoon cilantro, chopped
1/2 teaspoon cayenne pepper
1/2 cup cheddar cheese
1/2 cup all-purpose flour
2 large eggs
1 tablespoon whole milk
1 cup Italian bread crumbs
Canola oil as needed
To prepare the peppers for stuffing, slice the side and remove the seeds and veins. In a bowl, combine the cream cheese, garlic, cilantro, cayenne pepper and the cheddar cheese. Once well mixed, stuff the jalapeños with the mixture.
In one bowl, mix together the egg and the milk. In another bowl, place the flour and, in a third bowl, add the bread crumbs.
Next, coat one jalapeño with the flour, then the egg and finally the bread crumbs and set aside. Repeat this process for the remaining peppers.
Heat about 2 inches of canola oil in a large frying pan. The oil should be heated to 350ºF. When the oil is hot, carefully fry the peppers in small batches until golden brown on all sides. Drain on paper towels. Repeat until all peppers are cooked.
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