"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jalapeno Poppers Recipe

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This recipe for Jalapeno Poppers, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jearl Rannefeld
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 large jalapenos
2 large eggs, separated
1/4 c. vegetable oil
6 slices cheese, 1/2"
All-purpose flour, for dredging

Directions:
Directions:
Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave the stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Heat the oil in a frying pan and fry the peppers until browned on all sides.

Some recipes call for coating the peppers in crushed corn flakes and baking them in the oven. Another option is to wrap the jalapeno halves with bacon slices, secure them with a toothpick, and broil, turning them frequently enough so that the bacon cooks all around.

 

 

 

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