Jalapeño Poppers Two

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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5 large jalapenos
1/2 pound sharp cheddar cheese grated or Monterrey jack
2 eggs
1/2 tsp. salt
1 tsp. oil
2/3 cup self rising flour
1/8 tsp. garlic powder
pinch of paprika
pinch of onion powder
1/2 cup corn flakes, crushed or bread crumbs

Cut a slit along the sides of the peppers so the seeds can be removed. Fill a pot half full of water and bring to a boil. Boil the peppers for 10-15 minutes. Remove the peppers, dry well and stuff the peppers with cheese.

In a small bowl beat the eggs, 1/4 tsp. salt and oil. In another bowl combine the flour, 1/4 tsp salt, garlic powder, paprika and onion powder. In a shallow bowl add the crushed corn flakes. Take each pepper and dip first, into the egg mixture, second, into the flour and third, into the corn flakes. Freeze the battered chiles for 2 hours before cooking.

Heat the oil to 350F and fry the chile peppers until golden brown.