This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.
Jalapeno Poppers
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2″ thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.
Authors bio is coming up shortly.
