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Stuffed
Jalapeno Peppers |
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Jalapeno Peppers are stuffed with a
cream cheese mixture then battered and deep
fried to make delicious little appetizers.
Ingredients:
- 12
jalapeno peppers, sliced in half
lengthwise, seeds removed
- 8 ounces
cream cheese, room temperature
- 2 eggs,
beaten
- 2
tablespoons water
- dash
salt
- 1 cup
plain dry breadcrumbs
- oil for
deep frying
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Fill
jalapeno pepper halves with cream cheese and
press halves back
together. Combine eggs, water and salt. Dip
jalapeno peppers into egg
mixture and 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. |
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Cooking Tips:
Heat (or pungency) is caused by chemical compounds called
capsaicinoids. Capsaicin levels in a pepper pod are controlled
by the genetics of the variety and environmental interaction of
the plant while the plant is setting the pod.
Each variety of pepper has its
own propensity to generate heat, and the heat it generates can
only be within that propensity. A pepper with a low propensity
for heat and exposed to stress in the field will become more
pungent. A pepper with a high propensity for heat grown under
favorable conditions will only produce moderate heat. |
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