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Jalapeno Rellenos Recipe

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This recipe for Jalapeno Rellenos, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Perales


20 Jalapeno Peppers
3/4 Cup Shredded Monterey Jack Cheese (6oz)
1/2 of an 8 oz. tub cream cheese with chive & onion
1/4 Tsp. Ground Cumin
3/4 Cup All Purpose Flour
1/4 Cup Cornmeal
1/4 Tsp. Baking Powder
1/4 Tsp. Salt
3/4 Cup Beef or Milk
Cooking Oil for deep-fat frying
Sour Cream (optional)
Snipped Chives (optional)

Make a T-shape cut in the side of each pepper, remove seeds.
For filling:
Combine shredded cheese, cream cheese, and cumin until blended. Pack about 2 Tsp. of the filling into each pepper.

For batter:
Combine flour, cornmeal, baking powder and salt in a bowl. Add beer or milk. Beat until smooth.

Heat 2-inches cooking oil or melted shortening in a heavy saucepan or deep-fat fryer to 375. Dip stuffed peppers into batter. Fry several peppers at a time in hot fat, about 2 minutes on each side or until golden brown. Drain; keep warm in a 300 oven while frying remaining peppers. Serve with sour cream sprinkled with chives, if desired.

Number Of Servings:
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