12 oz. cream cheese, softened
1- 8 oz. package shredded monterey jack cheese w/ jalapenos.
25 jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry breadcrumbs
In a medium bowl, mix the cream cheese, and cheese. Blanch the pepper halves for 2 minutes, drain and dry thoroughly. Spoon cheese mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs.
Allow them to dry, then repeat. Deep fry for 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
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