5 large jalapeno peppers
1/4 LB cream cheese
2 eggs (beaten)
2/3 CU self-rising flour
1/2 CU cornflakes (crumbs)
1 TBL onion (minced or powder)
1 tsp vegetable oil
1/2 tsp salt
1/2 tsp garlic (minced or powder)
Dash paprika
1. Remove stems from jalapenos and slice lengthwise
2. Remove seeds and inner membrane
3. Wash hands with lots of soap, paying attention to under nails
4. Poach jalapeno halves in boiling water 10-15 minutes
5. Drain and cool and an hour
6. In separate bowl, mix eggs 1/4 tsp salt, (minced garlic), (minced onion) and the oil
7. In a second bowl, mix 1/4 tsp salt, (garlic powder), (onion powder) and paprika
8. In a third bowl, mix cornflakes and crush well
9. Repeating for each… Spread cream cheese into each jalapeno half
10. Dip stuffed jalapeno into egg bowl then in flour
11. Dip again in egg mixture, and again into the flour
12. Dip again in egg mixture, and this time roll in corn flakes
13. Set on waxed paper on baking sheet
14. Go back to step 9 and repeat until you’ve processed all the peppers
15. Put in freezer for at least 2 hours. This will keep breading from falling off, and cheese oozing out.
16. Heat fry oil to about 370 degrees. Use enough oil to cover peppers.
17. Fry for 3-4 minutes, or until golden brown
18. Set on rack over paper towels to drain
19. Serve hot with sour cream on the side
Instead of frying, you can bake these at 450 degrees for 15 minutes, about 5 minutes per flip
