Jalapeno Poppers
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
pinch of salt
1 cup plain dry breadcrumbs
oil for deep frying
salsa for dipping
sour cream for dipping
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and then into breadcrumbs. Place on a cookie sheet and freeze for
2 hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper towels
to drain.
Serve with salsa and sour cream for dipping.
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